Ingredients
1/2 cup(s)
Mayonnaise
1/2 cup(s)
2 Tbsp.
Apple cider vinegar
2 Tbsp.
1 Tsp.
Garlic powder
1 Tsp.
1/2 Tbsp.
Sugar
1/2 Tbsp.
1 Tsp.
Salt
1 Tsp.
1/2 Tsp.
Black pepper
1/2 Tsp.
1/4 cup(s)
Green cabbage, shredded
1/4 cup(s)
1/4 cup(s)
Red onion, peeled, sliced thin
1/4 cup(s)
2 cup(s)
Smithfield Fresh Pork Bone-In Shoulder Butt Roast, cooked, pulled
2 cup(s)
1/2 cup(s)
Sweet barbecue sauce
1/2 cup(s)
8
Crispy corn tostadas, warmed
8
2 oz.
Cheddar cheese, shredded
2 oz.
1 Tbsp.
Cilantro leaves
1 Tbsp.
Directions
In a small bowl, mix mayonnaise, apple cider vinegar, garlic, sugar, salt and pepper until smooth.
In another bowl, mix shredded cabbage and red onion; drizzle with dressing. Toss to coat; set aside.
In a medium saucepan over medium heat, cook pulled Smithfield Smoked Pork Picnic Shoulder and sweet barbecue sauce for 5 minutes or until heated through.
To serve, layer each tostada with 1 tablespoon shredded cheddar cheese, 1/4 cup barbecue pulled pork, 2 tablespoons cabbage slaw and a cilantro leaf.
For the Love of Meat
