Pulled Pork Tostadas

About

Taco nights are the best! This delicious coffee and chili-rubbed pulled pork basically cooks itself in the oven or on the stovetop while you go about your weekend. If you’d prefer to make the pork in a slow cooker, brown the meat if you can (not essential, but encouraged!) and then add the pork to the crockpot with a cup of water and set it on low for 6-8 hours. The pork is piled on delicious low-carb almond flax tortillas that can be eaten flat or rolled up. Top these tostadas with your favorite toppings like salsa, avocado, sour cream and cheese.

Ingredients

3 tablespoon olive oil
2 pound pork shoulder
1 tablespoon chili powder
1 teaspoon coffee brewed from grounds prepared with tap water decaffeinated
1 ¼ teaspoon garlic powder
1 ¼ teaspoon spices onion powder
1 teaspoon paprika
1 teaspoon spices cumin seed
¼ teaspoon cayenne pepper
1 ¾ teaspoon salt
1 tablespoon lime juice raw
2 large egg
1 large egg white egg whites
2 tablespoon coconut flour by nutiva
2 tablespoon almond flour finely sifted by blue diamond
½ teaspoon baking soda
1 avocado, California (black skin) avocado
¼ cup salsa
2 tablespoon cilantro
12 tsp, ground seeds flaxseed

Instructions

Cut the pork butt into two inch cubes.
Mix 1 Tbsp. chili powder, ground coffee, 1 tsp. garlic powder, 1 tsp. onion powder, paprika, cumin, cayenne, 1.5 tsp. salt and juice from half of a lime in a large bowl, and toss pork cubes in it.
Heat a pot over medium heat with a tablespoon of olive oil. Once hot, add the pork in batches, allowing them to brown for about 1 minute on each side. Flip the cubes over and set aside once browned. Add the pork back to the pot and water so that the pork is almost covered.
Allow the pot to come to a boil, then reduce the heat so the water is just simmering and cover the pot. You can allow the meat to cook on the stovetop over low heat, or place the pot with the cover on in a 300 degree oven. Allow the pork to cook for about 3.5 hours, then remove the lid and cook for another 30 minutes. Remove the pot from the heat and allow to cool, then shred the meat.
While the meat is cooking, whisk together 2 tablespoons of olive oil, the flaxseed, coconut flour, almond flour, baking soda, eggs, ¼ tsp. garlic powder, ¼ tsp. onion powder, and ¼ tsp. salt. Line a baking sheet with parchment paper and brush a little olive oil over it. Carefully spoon the batter out and spread it out with a spoon. Repeat until the sheet pan is full. Bake the tortillas at 375 degrees for 10-15 minutes, or until they are just browned.
Spoon the shredded pork in the center of the tortillas. Top with salsa, sliced avocado, cilantro and cheese if you’d like!