Taking a typical tostada meal and making it look like a work of art with great flavors is easy to do! This particular version takes on Mexican flair. There is another version that takes on an Asian flare, Shredded Pork Wonton Tower. They both use the same meat, so two versions could be made at the same time. Also, leftover pork roast could be used as long as it can be shredded. Serve as a meal or as an appetizer.
1 pound of pork country style ribs (minimal bones, preferably more meat than bones, this particular package had one rib bone
1/2 cup of water
Sprinkle of kosher salt
20 corn tortillas
1 1/2 cups of a jarred tomatillo salsa
2 ripe avocados diced if needed see How to Cut an Avocado
1/3 cup of diced onions
1 lime (if juicy, only use 1/2)
1/3 cup of cilantro stems removed minced
Pinch of kosher salt
1 cup of fresh diced tomatoes
3 tablespoons sour cream mixed with one tablespoon of milk (whisk mixture and spoon or pour into a squirt bottle for decorating the tower)
20 cilantro leaves
In slow cooker place pork, water, and kosher salt. Cook until falling off the bone and easily shredded. Cooking times will vary depending on the slow cooker being used. The Cuisinart slow cooker used in this recipe took 3 hours. Prepare tortillas by cutting 3 circles out of each tortilla. Do this by placing a round glass on the tortilla and cut around it with a knife. Spray both sides of tortilla with non-stick cooking spray and place on a large cookie sheet coated with non-stick cooking spray. Bake tortillas in a preheated oven at 375 degrees for 5 minutes or until golden brown. Remove and set aside. Once pork is cooked, remove pork meat and transfer to a medium sized mixing bowl. Be sure to remove any fat and bones. Add tomatillo salsa to pork and mix. Make avocado salasa by mixing all the ingredients together in a medium bowl. Then proceed to assemble tortilla pork tower. Start with a tortilla shell on the bottom, spoon a tablespoon of pork on the bottom tortilla, add another tortilla shell, spoon a tablespoon of avocado salsa on second layer of tortilla and add another tortilla shell. Garnish with fresh diced tomatoes and drizzle with the sour cream mixture and cilantro leaves. Serve avocado salsa on the side if wanting more. Yields about 20.