Pulled Pork Breakfast Tostada

Pulled Pork

1 Pork Shoulder, 4-5 pounds

1 bottle Dark Beer

2 tablespoons Salt

2 tablespoons Paprika

1 tablespoon Black Pepper

1 tablespoon Cumin

1 tablespoon Onion Powder

1 tablespoon Garlic Powder

1 tablespoon Mustard Powder

1 teaspoon Cayenne

Pre-heat your oven to 225 degrees F. Combine all the dry spices, making a dry rub.

Spread the dry rub all over the pork shoulder very well. Place it in a baking dish, pour a beer, and cover with foil well. Bake covered for about 5 hours. Uncover and bake for another 2 hours.

After seven hours pull the meat out of the oven and cover it back up with foil to let it cool, at least one hour.

Use your hands to pull the meat apart.

Tostadas

6 Eggs, cooked your favorite style
6-8 Corn Tortillas, small
1 Cabbage, small and shredded
Cilantro, chopped

Pre-heat your oven to 400 degrees F.  Place tortillas on the baking sheet and bake for about 5-7 minutes, flipping once.

Cook eggs the way you like them, poached goes well with tostadas.

Layer your tostada with your favorite toppings.

I have a layer of crispy tortilla, avocado dip, shredded pork, shredded cabbage, fire roasted salsa, and two poached eggs with a little cracked black pepper and cilantro.

*Recipe for Avocado Dip and Fire Roasted Salsa you can find under Veggie-Licious Page

*Pulled Pork is amazingly delicious as a Pulled Pork Sandwich, Quesadilla, Taco Salad...endless possibilities!!!