Slow cooker pork tostadas with cucumber salad
- 1 ½ yellow onions
- 4 ½ lbs pork chops (1 ⅛ lbs, 1 ⅛ lbs, 1 ⅛ lbs, 1 ⅛ lbs portions)
- 3 ¾ cups tomato pasta sauce
- 3 tbsp minced garlic
- 1 ½ tbsp chili powder
- 1 tbsp dried oregano
- 3 bay leaves
- 3 cucumbers
- 1 ½ red onions
- 3 avocados
- 3 tbsp olive oil
- 3 limes
- 24 corn tortillas - 6" sizes
- ¾ cup chopped cilantro
Finely chop yellow onion. In a slow cooker, combine pork chops, tomato sauce, onion, garlic, chili powder, dried oregano, bay leaf and a pinch of salt and pepper. Cover and cook on high 6 to 7 hours, or overnight.
Remove pork chops from the slow cooker and shred pork into bite-sized pieces. Transfer pork and the sauce in the slow cooker to a large skillet and cook over high heat, stirring occasionally, until liquid has evaporated and sauce is very thick, about 12 minutes. Season with salt and pepper to taste.
Meanwhile, preheat oven to 400 degrees F. Thinly slice cucumber, red onion and avocado.
Finely chop cucumber, avocado and red onion. In a salad bowl, combine the cucumber with half of the red onion. Drizzle with olive oil and 1 ½ tbsp lime juice. Sprinkle with salt and pepper to taste, plus a pinch of extra chili powder if you prefer more heat. Set aside to marinate.
Spread corn tortillas in a single layer on baking sheets and bake until crispy, 5 to 6 minutes. Check often to make sure edges do not burn.
Top each crispy tortilla with pork, then add avocado and remaining red onion. Sprinkle cilantro over tostadas and cucumber salad and enjoy together.
Pork and salad can be made in advance and stored in the fridge. Tortillas can be re-heated as needed.