How To Make The Best Breakfast BBQ Pork Tostadas With Cotija Cheese & Lime Crema

Ingredients – Yields 2-4 servings

Pork Shoulder
3 pound pork shoulder bone in
1 spanish onion, quartered
2 garlic cloves, crushed
1 bay leaf
12 oz beer of choice (I used Lakefront Brewery’s Maibock)
salt & pepper

Breakfast BBQ Tostadas
4 corn tortillas
1 cup pico de gallo *recipe below
2/3 cup sour cream
1 lime, juiced (about two tablespoons lime juice)
4 eggs
1/2 cup cotija cheese, crumbled

Molasses BBQ Sauce- Yields about 1 cup
1 tablespoon olive oil
1 garlic clove, minced
1/2 spanish onion, diced
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons balsamic vinegar

Pico De Gallo – Yields about 1 cup
1 large tomato, diced
1/2 cup onion, diced
1/4 cup cilantro, chopped
1 lime, juiced (about two tablespoons)
salt & pepper

Directions

1. Season pork shoulder generously with salt and pepper. Place in a crock pot along with onion, garlic, and bay leaf. Top with beer and set to low. Cook for 8-10 hours, until tender and falling apart.
2. Once pork shoulder is done, remove bone, onion, garlic, bay leaf, and any additional fat. Shred with fork.
3. Make your pico de gallo ahead of time by mixing all ingredients in a bowl. Chill until ready to use.
4. BBQ sauce can be made ahead of time as well, by drizzling olive oil in sauce pan and sauteing onion and garlic until translucent, about 1-2 minutes.
5. Whisk in remaining ingredients and bring to a boil. Reduce heat to low, and simmer for an additional 15-20 minutes until sauce is thickened. Add 2 cups of shredded pork shoulder to bbq sauce, and turn burner to low heat.
6. Preheat oven to 400 degrees
7. On a greased baking sheet, place corn tortillas. Bake tortillas in oven for about 8-10 minutes, until they become crispy.
8. Meanwhile, start frying your eggs in a skillet. Crack each egg into skillet over medium-low heat. Cover and cook for about 1-2 minutes, or until eggs are set.
9. Mix together lime juice and sour cream to create your lime crema. Set aside
10. Remove tortillas from oven, top with bbq pork, fried eggs, pico de gallo, cotija cheese and lime crema.
11. SERVE