- 3 lbs. pulled pork
- 15 oz can La Preferida Refried Black Beans
- 2 dozen tostadas
- 1 bottle of beer
- 1 cup La Preferida Mojo Marinade
- ½ cup apple cider vinegar
- 2 Tbls paprika
- 2 Tbls black pepper
- 1 Tbls La Preferida Sazón
- 1 Tbls La Preferida Adobo with Pepper
- 1 Tbls salt
- 1 Tbls garlic powder
- 1 Tbls onion powder
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 salt
Preheat oven to 350º
Pat pork butt dry with paper towel and season with salt. Place in an oven-safe pan.
In a bowl, combine sazón, adobo, paprika, salt, pepper, garlic and onion powder, bottle of beer of your choice, 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, 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 liquid is low, add water.
Liquid should cover about the height of a container of La Preferida Sazón — or just under the height of a container.
When done, allow the pork to rest for 15 minutes, then shred with two forks.
While pork bakes, pickle onions by placing them in a jar and covering them in lime juice and sprinkling salt over them. Marinate for 30 minutes.
While onions marinade, prepare corn salsa in a mixing bowl. Combine tomato, onion, cilantro, garlic, corn, cumin, salt, jalapeños, and lime — mix well.
When pork is done, heat refried beans on stove top and spread on each tostada. Top with pulled pork, corn salsa, and pickled onions.
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.