Pork Tostadas

As I mentioned once before, my husband is not a huge fan of pork, although – he likes pulled pork.  So when I saw this recipe I thought it would be something he might like and it sounded very intriguing to me.  When I was actually cooking it – he voiced his displeasure that it looked ‘strange’, especially when I said that you top this with feta cheese.  Similarly to the recipe for beef tacos – the addition of your own fried corn tortilla – completely take this meal over the top.   We ate this for three days in a row and I was excited to eat it each time.  I actually wish I was eating it right now.
Ingredients
Tinga (spicy shredded pork):

• 2 lbs. boneless pork butt, cut into one inch pieces
• 2 medium yellow onions, one quartered, one minced finely
• 5 garlic cloves, 3 peeled and smashed and 2 minced
• 4 sprigs of fresh thyme
• table salt
• 2 tbsp. olive oil
• 1/2 tsp. dried oregano
• 1 (14.5 oz) can tomato sauce
• 1 chipotle chili in adobo, diced
• 2 bay leaves

tostadas:

• 3/4 cup canola oil
• 12 (6-in) corn tortilla
• salt

garnishes:

• feta cheese or queso fresco
• fresh cilantro
• sour cream
• diced avocado
• lime wedges
• diced tomatoes

Directions
1. Bring pork, quartered onion, smashed garlic, thyme, 1 tsp. salt and 6 cups of water to a simmer in a large saucepan over medium-high heat, skimming off any foam that develops.
2. Reduce heat to medium-low, partially cover and cook until tender – 75 –90 minutes.
3.  Drain pork, reserving 1 cup of the liquid.  Discard onion, thyme and garlic.
4. Return pork to pan and shred with two forks or a potato masher.
5. Heat olive oil in a 12-inch skillet over medium-high.   Add shredded pork, chopped onion and oregano and cook until browned and crisp, 7 to 10 minutes.  Add garlic and cook for 30 seconds.
6. Stir in tomato sauce, chipotle pepper, reserved liquid and bay leaves.  Simmer for at least 10 minutes, until almost all liquid has evaporated. 
7. To fry tostadas: Heat oil in a medium sized stockpot over medium heat until it reaches 350 degrees.  Poke a few holes in the center of the tortilla.  Fry one at a time, using a potato masher to keep submerged.  Should take 45 to 60 seconds each.  Place on a towel-lined baking sheet. 
8. To serve: place pork on top of tostadas and top with garnishes.

Source: Cooks Illustrated March/April 2010
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