Today is yet another Sunday, the “lazy” day of the week. I am watching one of my favorite movies, Good Will Hunting, for the umpteenth time, and remaining in my pajamas for the better part of the morning. I’m on my 3rd cup of coffee, which has now gone cold, but I am still drinking it anyways, and I am debating if I should make more; do you ever have morning like those? I knew that a tasty breakfast was in order, so I decided to utilize the leftover pork shoulder I had made last night to create a wonderful meal of breakfast bbq pork tostadas with cotija cheese and lime crema.
Pork shoulder is one of my favorite things to make as it’s incredibly easy, you just throw it in the crock pot with 12 ounces of beer, onion, seasoning, and that’s it.
I make a large portion in the crock pot and then divvy it up in containers to freeze and eat on a later date. Pork shoulder is used for a number of recipes, including bbq pork sandwiches, pork tacos, bolognese sauce, etc…
These tostadas are a delicious meal that can be consumed for breakfast, brunch, or ‘brinner’ (breakfast for dinner). These BBQ pork tostadas are a great way to utilize leftover pork shoulder, or if you want to make this for a large crowd, its a great recipe for a large pork shoulder.
Tostadas are “toasted” tortillas, usually fried, topped with a variety of ingredients that are typically eaten with a fork and knife (at least that’s how I eat mine). My version is a little healthier as I bake my tortillas until crispy instead of frying them, but either way works.
I’ve discovered the enticing world of homemade bbq sauce. No more bottled, overly processed sauce for me! It’s also amazingly easy to make. The recipe I used is adapted from Ree Drummond’s Homemade BBQ Sauce. Along with homemade bbq sauce, I made homemade pico de gallo using the produce I acquired from our local farmer’s market.
I divvied up a 2 cup portion of my shredded pork shoulder and added it to my homemade bbq sauce on the stove top to simmer. Then I fried up some eggs while my tortillas were baking, and finally placed my bbq pork and remaining ingredients on top of the crispy tortilla for one heck of a meal.
Ingredients – Yields 2-4 servings
- 3 pound pork shoulder bone in
- 1 spanish onion, quartered
- 2 garlic cloves, crushed
- 1 bay leaf
- 12 oz beer of choice (I used Lakefront Brewery’s Maibock)
- salt & pepper
Breakfast BBQ Tostadas
- 4 corn tortillas
- 1 cup pico de gallo *recipe below
- 2/3 cup sour cream
- 1 lime, juiced (about two tablespoons lime juice)
- 4 eggs
- 1/2 cup cotija cheese, crumbled
Molasses BBQ Sauce- Yields about 1 cup
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 spanish onion, diced
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons balsamic vinegar
Pico De Gallo – Yields about 1 cup
- 1 large tomato, diced
- 1/2 cup onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced (about two tablespoons)
- salt & pepper
Season pork shoulder generously with salt and pepper. Place in a crock pot along with onion, garlic, and bay leaf. Top with beer and set to low. Cook for 8-10 hours, until tender and falling apart.
Once pork shoulder is done, remove bone, onion, garlic, bay leaf, and any additional fat. Shred with fork.
Make your pico de gallo ahead of time by mixing all ingredients in a bowl. Chill until ready to use.
BBQ sauce can be made ahead of time as well, by drizzling olive oil in sauce pan and sauteing onion and garlic until translucent, about 1-2 minutes.
Whisk in remaining ingredients and bring to a boil. Reduce heat to low, and simmer for an additional 15-20 minutes until sauce is thickened. Add 2 cups of shredded pork shoulder to bbq sauce, and turn burner to low heat.
Preheat oven to 400 degrees
On a greased baking sheet, place corn tortillas. Bake tortillas in oven for about 8-10 minutes, until they become crispy.
Meanwhile, start frying your eggs in a skillet. Crack each egg into skillet over medium-low heat. Cover and cook for about 1-2 minutes, or until eggs are set.
Mix together lime juice and sour cream to create your lime crema. Set aside
Remove tortillas from oven, top with bbq pork, fried eggs, pico de gallo, cotija cheese and lime crema.