Pulled pork sits on top of a homemade almond flour tostada and is topped with guacamole or salsa, in this paleo adapted version of pulled pork tostadas. If you don’t have the time to make your own tortillas, give our Paleo AIP Tortillas a try.

Pulled Pork Tostadas
Pulled pork on top of a homemade tostada.
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  1. pork butt roast - 5 pounds
  2. water - 1/2 cup
  3. sea salt - to taste
  1. blanched almond flour - 2 cups
  2. sea salt - 1/2 tsp
  3. ground cayenne pepper - 1/4 tsp or more, to taste
  4. pastured eggs - 2 large
  5. extra virgin olive oil - 1 tsp plus 2 Tbsp, divided
  1. simple salsa -
  2. guacamole -
  1. Place pork in a large crock pot, fat side up. Add water and season generously with sea salt.
  2. Cook on low for 8 hours.
  3. Remove any bones and chunks of fat. Use two forks to pull the pork. Reserve some of the juices and let the pork marinade in the juice until you are ready to serve.
  4. In the meantime, prepare the simple salsa and guacamole. They have similar ingredients and are quick to put together at the same time.
  5. To make tostada shells, combine almond flour, sea salt, and cayenne in a large bowl. Add eggs and 1 tsp olive oil and mix thoroughly with a spoon until a nice dough forms. If it seems dry, keep stirring for a bit. If needed, add just a touch of water. Divide the dough into 6 equal portions. Roll each piece into a ball. One at a time, place each dough ball between two sheets of parchment and press with the palm of your hand until you form about an 1/4- to 1/8-inch thick circle.
  6. Warm 2 Tbsp olive oil in a large skillet. Fry each tostada, one at a time, in the hot oil for about 30-40 seconds on each side. Transfer to a double layer of paper towels to drain.
  7. To serve, place 1-2 tostadas on each plate, top with pulled pork and garnish liberally with salsa and guacamole.
Paleo on the Go http://blog.paleoonthego.com/
Recipe submitted by the always awesome Paleo Table. 
Scope them out for great paleo resources, meal plan ideas, and tasty recipes!