Texas Tostadas (pulled pork & Memphis-style ‘slaw topped corn cakes)

Around here we like our meals hearty, full of flavor and simple.  We’re also always torn between either mexican food or southern supper favorites.  Well if you mash those two together, you get this creative and delicious fusion!
Please don’t be afraid either..the ingredient list may seem long, but this is mostly a crockpot recipe.  So spend the extra 5 minutes to put together the dry rub and you can walk away for hourrssss!  *Plus, you can make the corncakes your way if you’d like, a.k.a. Jiffy.

Top the shredded pork with this memphis-style ‘slaw (not too creamy, slightly tangy), a good drizzle of your favorite BBQ sauce (I like thinner based) and a side of thick cut white onions and dill pickle slices and peppers.  This is Texas afterall..its a must with BBQ!

The Starting Lineup

Pulled pork

  •  6lb+ pork shoulder
  • 1 cup chicken broth
  • 1 sweet onion, thickly sliced

Pork Dry Rub

  • 1 Tbsp black pepper
  • 2 tsp cayenne pepper
  • 2 Tbsp chili powder
  • 2 Tbsp cumin
  • 2 Tbsp dark brown sugar
  • 1 Tbsp mexican oregano
  • 3 Tbsp smoked paprika
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar 

Coleslaw

  • 1 bag precut slaw mix (about 16oz)
  • 1/2 cup mayonaisse
  • 1/4 cup apple cider vinegar
  • 1 Tbsp light brown sugar
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1/2 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground coriander
  • 1/4 tsp onion powder 

Corn Cakes

  • 2 Tbsp evoo
  • 1 cup sweet corn kernals (frozen, defrosted fine)
  • 2 Tbsp shallot, minced
  • 1 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 large eggs
  • 1 cup heavy cream
  • 3/4 cup yellow cornmeal
  • 1/2 cup flour
  • 1/2 cup masa harina flour
  • 2 tsp baking powder
  • 1 tsp white sugar
  • 1/8 tsp cayenne
  • 3/4 cup water
  • Creole seasoning
  • Vegetable oil 

Garnish

  • BBQ sauce of choice (we like Franklins)
  • Sliced white onion
  • Dill pickle slices
  • Pickeled whole jalapeno peppers

The night before, place all of the dry-rub marinade ingredients into a large ziplock freezer bag and shake up.  Then add the pork shoulder into the bag and coat with the dry rub.  Zip tight and place in a shallow dish into the refridgerator and allow to marinate over night.  *you can also coat the pork with the dry rub by hand and then place into a shallow dish, saran wrap overtop, then refridgerator.

Ahhhh…rise and shine!!  Break out the crockpot and we’ll get this going!  Spray the interior with non-stick spray and lay the sliced onions down.  You’ll now simply place the dry-rubbed pork shoulder over top along with the cup of chicken broth.  Cover this up and turn on low for 8-10 hours minimum.

   We’ll now head over to the coleslaw…this is simple too!  In a large bowl pour in the cabbage blend.  In a smaller bowl, whisk together all of the other ingredients.  Once combined, pour over the cabbage and toss to coat.  Cover with saran wrap and keep in fridge till dinner time (or at least one hour).

     Here is where you get a long break…let that pork cook down, become tender and caramelize.  …or you may not be getting a break and you’re off to work, but hey, dinner will be ready in the evening when you return!

We will now imagine the time has passed… and you’re ready to prepare the corn cakes!

Heat the evoo (extra virgin olive oil) in a saute pan over medium heat.  Add in the corn, shallots and a pinch each of salt & pepper.  Allow to cook, while stirring, until tender (about 5 minutes).  Remove from heat.

   In a large mixing bowl, whisk together the heavy cream and eggs.  To that, add in the corn meal, flour, masa harina, baking powder, baking soda, cayenne, salt and the water.  Mix well.   Finally fold in the sauteed corn & shallots.

     In a large pan or cast-iron pan, heat up about 1 Tbsp of vegetable oil over medium heat (not quite smoking).  Pour in about 1/4-1/2 cup of corn cake batter forming a pancake shape.  Cook these for about 2 minutes per side, adjusting heat as necessary.  Once each ‘cake’ has finished cooking, transfer to a paper towl lined plate and sprinkle a bit of creole seasoning over each side.  Repeat with the remaining batter till finished.

Ok.  The slaw’s flavors have all melded together, the corn cakes are finished and it should be time to pull apart that pork!  You can transfer to a serving dish, or leave in the crockpot.  You can also use your hands to pull apart (cool slightly) or use forks/tongs.

Assembly time!  On a plate lay down one or two corn cakes (this is more filling than you’d think) and top with a healthy amount of shredded pork.  Next spoon another generous amount of ‘slaw atop those two and then drizzle the entire beast of supper with bbq sauce.  Right next to this youll place some onions, pickles and a hot pepper.  Mix together, dive in, eat up & enjoy!!!  You may need a Shiner Bock to go with this..or heck, even a Lone Star!!

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