on Tostadas
Yield: 30-40 servings
Prep Time: 20 minutes
Cook Time: 2 hours depending on size
Wine Suggestion: Eroica Riesling, Columbia Valley Riesling
1 ½ lbs pork shoulder
1 onion, diced
2 tomatoes, diced
2 cloves garlic, chopped
1 tsp paprika
¼ tsp cayenne pepper
2 chipotle peppers
1 cup Chateau Ste. Michelle Riesling
½ cup apple cider vinegar
1 cup chicken stock or water
Preheat pan over medium heat and sear pork on all sides until well browned. Remove from pan, and add onions and tomatoes. Cook for 5 minutes, until onions start to sweat, and tomatoes release their juice. Add garlic, chipotles, and spices. Pour in vinegar and wine and loosen any spices stuck to pan. Return pork to pan, add stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 ½ to 2 hours, or until pork is falling apart. Remove and allow to cool slightly. Continue to reduce liquid in the pan until only 1 cup remains. Shred pork and toss with remaining liquid. Season to taste with salt and pepper.
Serve on tostada rounds or masa cakes. Garnish with fried banana.
Pork will hold for 7 days in the refrigerator. Reheat thoroughly before serving.
