A flavorful dish that combines BBQ pulled pork with tostadas, topped with avocado crema and roasted habanero salsa. A tribute to the rich Hispanic culinary culture.
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Season the country style ribs with salt, pepper, and oregano.
Place the ribs, onion, turkey Demi, BBQ sauce, water, and bay leaf in a slow cooker.
Cook on low for 6-8 hours until the pork is tender and can be easily shredded.
Shred the pork and mix it with the cooking juices.
Crisp up the shredded pork in the pan. Set it aside.
Add avocado, sour cream, cilantro, garlic, habanero, and lime juice to a blender.
Blend until smooth and creamy. Adjust seasonings to taste.
Preheat oven to 400°F (200°C).
Roast tomatoes, garlic, and onion for 25-30 minutes until charred.
Add roasted ingredients to a blender with lime juice and blend until smooth.
Stir in chopped cilantro and adjust seasonings to taste.
Heat oil in a skillet and fry tortillas 1–2 minutes per side until golden and crispy.
Spread some Avocado Crema over tostadas.
Spread a layer of BBQ pulled pork on each crispy tostada.
Add shredded cheese
Top it with the Habanero Salsa.
For extra flavor, marinate the ribs overnight with the BBQ sauce and spices.
Adjust the heat of the avocado crema by adding more or less habanero.
Serve the tostadas with a side of lime wedges for added freshness.
Can I use a different type of meat?
Yes, you can use pork shoulder or even chicken for a different take on the dish.
How can I make the dish spicier?
Add more habanero or include some of the seeds for extra heat.
Can I prepare the salsa in advance?
Yes, the salsa can be made a day ahead and stored in the refrigerator.
What can I use instead of sour cream in the crema?
You can substitute sour cream with Greek yogurt for a lighter option.
How do I store leftovers?
Store leftover pork, crema, and salsa separately in airtight containers in the refrigerator for up to 3 days.
