Pulled Pork Tostones (Paleo/AIP)

Posted by in Appetizers, Recipes

My creative husband Craig came up with this recipe to eat as an appetizer at a BBQ we hosted this summer. Everyone enjoyed it so much we made it again for our next BBQ. Tostones + guacamole + pulled pork = super yum! The pulled pork recipe we made takes only a few minutes to prep, and we like it best cooked in the crockpot on low for twelve hours, as it falls apart easily at that point. It is delightfully tangy, infused with rosemary, garlic, and citrus and you can find it at Eclectic-Domestic.

We’ve fallen in love with tostones, smashed fried green plantains, as they satisfy our craving for something crispy and salty yet are grain-free. We cook them in coconut oil, a healthy, easy to digest fat.

And who doesn’t love guacamole? I like to make a very simple guac, letting avocado be the star of the show with just a bit of lime, salt, and garlic for accompaniment.

Put the three recipes together, and you’ve got a scrumptious appetizer!

Pulled Pork Tostones (Paleo/AIP)

Prep Time: 10 minutes

Cook Time: 12 hours

Yield: varies

Pulled Pork Tostones (Paleo/AIP)

My creative husband Craig came up with this recipe to eat as an appetizer at a BBQ we hosted this summer. Everyone enjoyed it so much we made it again for our next BBQ. Tostones + guacamole + pulled pork = super yum!

Ingredients

    For the Guacamole:
  • avocados (quantity depends on how many people you're serving, approximately 1/2 avocado per person)
  • lime to taste
  • garlic powder to taste
  • salt to taste
    For the Tostones:
  • green plantains (quantity depends on how many people you're serving, approximately 1/2 plantain per person)
  • coconut oil, several tablespoons as needed for frying
  • salt to taste

Instructions

    For the Pulled Pork:
  1. The night before you need to serve your appetizers, make pulled pork from Eclectic-Domestic. Cook in crockpot on low for 12 hours.
    For the Guacamole:
  1. Prepare guacamole by smashing peeled avocados with a fork and adding lime, garlic powder, and salt to taste. Refrigerate until ready to serve.
    For the Tostones:
  1. Cook in batches, if needed.
  2. Score plantains length-wise with a knife and peel. Chop into 1/2 inch thick slices.
  3. Add a couple tablespoons coconut oil to a pan and melt on medium-low. There should be about 1/4" coconut oil in the bottom. Add more if needed.
  4. When oil is hot, add sliced plantains. Cook about three minutes per side.
  5. Remove from pan and place on flat surface (I like to use a wooden cutting board). Use a heavy drinking glass or the flat side of a meat mallet and smash the plantains.
  6. Return plantains to pan and cook again for about three minutes per side, until crispy.
  7. Remove from pan and salt to taste.
  8. Assemble appetizers using a tostone for the base and topping with guacamole and pulled pork.
  9. Enjoy!
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