1. Place pork ingredients in a electric pressure cooker (like an Instant Pot) and cook on high pressure for 35 minutes; release steam for 5 minutes. Shred pork with two forks. (Alternatively, you can cook the pork ingredients in a slow cooker for 8 hours on low.)
2. Meanwhile, place avocado, sour cream, mayo, cilantro, lime juice, sugar, vinegar and salt in a food processor or blender and process until smooth. Place coleslaw veggies in a large mixing bowl and toss with dressing.
3. Place 2 tostada shells on each serving plate and top with pulled pork and slaw. Garnish with feta or queso fresco.
BBQ Pulled Pork Tostadas with Creamy Avocado Slaw
Serves 4
All you need:
Pork
1 yellow onion, sliced
1/2 cup chicken broth
2 1/2 pounds pork tenderloin, trimmed and cut into large chunks
2 teaspoons taco seasoning (I recommend the Spice Islands brand)
1 teaspoon salt
1 1/2 cups BBQ sauce (pick your favorite)
Slaw
1 ripe avocado, pitted and peeled
1/2 cup sour cream
1/2 cup mayo
1/4 cup chopped cilantro
Juice of 1 lime
2 tablespoons sugar
2 teaspoons white vinegar
1/4 teaspoon salt
1 (14 oz.) bag coleslaw veggies
8 tostada shells
Crumbled feta or queso fresco, for garnish
All you do:
1. Place pork ingredients in a electric pressure cooker (like an Instant Pot) and cook on high pressure for 35 minutes; release steam for 5 minutes. Shred pork with two forks. (Alternatively, you can cook the pork ingredients in a slow cooker for 8 hours on low.)
2. Meanwhile, place avocado, sour cream, mayo, cilantro, lime juice, sugar, vinegar and salt in a food processor or blender and process until smooth. Place coleslaw veggies in a large mixing bowl and toss with dressing.
3. Place 2 tostada shells on each serving plate and top with pulled pork and slaw. Garnish with feta or queso fresco.