Pulled Pork Tostadas With Guacamole
Makes about 100 pieces
1 boneless pork shoulder roast (Boston Butt), about 4 pounds
1 1/2 cups good quality spicy tomato salsa
1 large bag sturdy tortilla chips
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon prepared chili powder
8 ripe Hass avocados
1/3 cup fresh lime juice
2 teaspoons kosher salt
1/2 cup finely chopped fresh cilantro
To make the rub: In a small bowl, mix the rub ingredients with your
Coat the roast thoroughly on all sides with the rub. Allow the roast
to stand at room temperature for 20 to 30 minutes before grilling.
Grill the roast over indirect medium heat until the internal
temperature reaches 185 degrees to 190 degrees, 3 1/2 to 4 hours.
Adjust the grill's temperature so it stays about 325 degrees. The
meat should be so tender it pulls apart easily. Remove the roast
from the grill, place it on a cutting board, and loosely cover with
foil. Let rest for about 20 minutes.
Meanwhile, make the guacamole: Scoop the avocado flesh into a medium
bowl. Add the lime juice and salt and, using the back of a fork,
mash the guacamole together. Stir in the cilantro. Cover the surface
with plastic wrap to prevent browning.
Using two forks, pull the pork apart into shreds, discarding any
pockets of fat. If desired, finely chop the pork with a knife. Place
the shredded pork in a large saucepan over medium heat and moisten
with the salsa.
To serve, place about one tablespoon of pork on each tortilla chip.
Top with about as much guacamole. Serve while the pork is warm.
(From "Real Grilling" by Jamie Purviance, Sunset.)