4 c. shredded, cooked pork loin* 1 Tbsp. Mexican seasoning (blend of cumin, cayenne and garlic powder) 1Tbsp. vegetable oil 8 tostadas 2 c. refried black or red beans 1/2 c. thinly sliced red onions 1/2 c. thinly sliced radishes 4 c. shredded lettuce 2 Tbsp. crumbled queso fresco cheese 2 Tbsp. finely chopped cilantro 4 limes, cut into wedges hot sauce if desired
What to do:
1. Stir together cooked pork and Mexican seasoning. Heat oil in large skillet over med-high heat. Add pork to skillet and sauté for about 2 min. to brown. 2. Lay tostadas onto plates and spread each with 1/4 c. of beans. Top each with 1/2 c. of shredded pork. Toss together vegetables and mound a generous 1/2 c. on each tostada. Sprinkle all with cheese and cilantro. 3. Serve with lime wedges and hot sauce, if desired.
* Cook 2-in. pork loin chunks in boiling water for 1 1/2 hr. or until tender and easy to shred when cooled.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
