- 4 lbs. pork butt, boneless
- 15 oz can La Preferida Refried Black Beans
- 2 dozen tostadas
- 12oz bottle of beer (your choice)
- 1 cup La Preferida Mojo Marinade
- ½ cup apple cider vinegar
- 2 packets La Preferida Organic Al Pastor Taco Seasoning
Ingredients: Corn Salsa
- 2 sprigs cilantro, finely chopped
- 1 tomato, diced
- 1 onion, finely chopped
- 1 lime, juiced
- 1 cup La Preferida Whole Kernel Corn, drained and rinsed
- 1 tsp cumin
- 1 tsp garlic, minced
- pinch of salt
- La Preferida Jalapeño Nacho Slices, chopped (to taste)
Ingredients: Pickled Red Onions
- ½ red onion, sliced
- 2 oz. lime juice,
- 1 tsp black pepper
- pinch of sea salt
Preheat oven to 350º
Pat pork butt dry with a paper towel and season with salt. Place in an oven-safe pan or a disposable aluminum roasting pan.
In a bowl, combine Al Pastor Seasoning, a bottle of beer, apple cider vinegar, and mojo marinade — mix well. Pour over pork butt and place in the oven for 30 minutes, uncovered.
After 30 minutes, lower heat to 325º and flip pork over, and cover with a sheet of parchment or wax paper, followed by a sheet of tinfoil. Flip pork every hour for the next three hours. If the liquid is low, add water.
Liquid should cover just under the height of the container (around 4-6″ )
When done, allow the pork to rest for 15 minutes, then shred with two forks, and cover to keep warm. Or turn your oven down to 175 degrees F, and place the shredded pork back in and cover it to keep warm.
While pork bakes, pickle onions by placing them in a jar and covering them in lime juice and sprinkling salt over them. Shake jar to mix salt. Pickle for 30 minutes.
While the onions pickle, prepare corn salsa in a mixing bowl. Combine tomato, onion, cilantro, garlic, corn, cumin, salt, jalapeños, and lime — mix well.
Heat refried beans on stove top and spread on each tostada. Top with pulled pork, corn salsa, and pickled onions.