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CARLY TERRELL Texas Tostadas

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6 pounds pork shoulder
1 cup chicken broth
1 sweet onion (thickly sliced)
1 tablespoon black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons dark brown sugar
1 tablespoon kosher salt
1 tablespoon sugar
1 bag precut slaw mix (about 16 ounces)
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon light brown sugar
2 teaspoons paprika
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 cup sweet corn kernels (frozen, defrosted)
2 tablespoons shallot (minced)
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 eggs (large)
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup flour
1/2 cup masa farina flour
2 teaspoons baking powder
1 teaspoon white sugar
1/8 teaspoon cayenne
3/4 cup water
creole seasoning (to taste)
vegetable oil
BBQ sauce of choice
white onion (sliced)
dill pickle slices
pickled whole jalapeño peppers

The night before, place all of the dry-rub marinade ingredients into a large ziptop bag and shake up. Then add the pork shoulder and coat with the dry rub. Zip tight and place in a shallow dish into the refrigerator and allow to marinate over night.
The next day, spray the interior of a slow cooker with nonstick cooking spray. Add the sliced onions, dry-rubbed pork shoulder and chicken broth. Cover and cook on low for 8-10 hours.
Meanwhile, make the coleslaw. In a large bowl, add the cabbage blend. In a smaller bowl, whisk together all of the other ingredients. Once combined, pour over the cabbage and toss to coat. Cover with plastic wrap and keep in fridge until for 1 hour or until dinner time.
For the corn cakes: Heat the extra-virgin olive oil in a sauté pan over medium heat. Add in the corn, shallots and a pinch each of salt & pepper. Allow to cook, while stirring until tender, about 5 minutes. Remove from heat.
In a large mixing bowl, whisk together the heavy cream and eggs. Add in the corn meal, flour, masa harina, baking powder, baking soda, cayenne, salt and water. Mix well. Fold in the sautéed corn and shallots.
In a large pan or cast-iron pan, heat up about 1 tablespoon of vegetable oil over medium heat (not quite smoking). Pour in about 1/4-1/2 cup of corn cake batter forming a pancake shape. Cook these for about 2 minutes per side, adjusting heat as necessary. Once each ‘cake’ has finished cooking, transfer to a paper towel-lined plate and sprinkle a bit of Creole seasoning over each side. Repeat with the remaining batter.
The slaw’s flavors have all melded together, the corn cakes are finished and it should be time to pull apart that pork! You can transfer to a serving dish, or leave in the slow cooker. You can also use your hands to pull apart (cool slightly) or use forks/tongs.
Assembly time! On a plate lay down one or two corn cakes (this is more filling than you’d think) and top with a healthy amount of shredded pork. Next, top with a generous amount of ‘slaw add drizzle with BBQ sauce. Garnish with onions, pickles and a hot pepper.

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