Prep Time
20 min
Cooking Time
1 hour
Serves
4
Fuel
Charcoal
Ingredients
Method
01.
Peel shrimp down to the tail, removing the head, entrails, and butterflying the meat, leaving the tails on. Lightly oil and liberally season the shrimp with the seasoning mix.
02.
Finely chop the pre-cooked pulled pork, garlic, chili, scallion, and onion.
03.
Combine Masa (flour) with warm water and a tablespoon of dried chili flakes (following the rest of the Masa (flour) packet instructions).
04.
Mash a whole avocado with chopped cherry tomatoes, white onion, and cilantro to make guacamole and set aside.
05.
Set the kamado to 350°F for grilling. Place a cast iron pan on the grill and heat the pan, then add approximately 1/2 an inch of cooking oil (canola works great) and bring the oil to 390°F. In the hot oil, add a freshly pressed uncooked corn tortilla and fry off in the oil, turning once or twice to cook through on both sides.
06.
Once you've made 8 fried tortillas, carefully remove the oiled pan from the grill and set up the grill for indirect cooking. Place the fried tortillas on the grill rack and close the lid to bake the tortillas in the residual heat for approximately 15-20 minutes or until crisp. Then remove and place onto a cooling rack, uncovered.
07.
Remove the (cooled) oil from the pan used earlier and add the pulled pork. Return to the grill to warm the cooked pork through, stirring occasionally, adding a splash of apple juice diluted BBQ sauce to add back some moisture during the warm-through.
08.
Place the guacamole on the tostada, then the warmed pulled pork and top with slices of pineapple, finely chopped onion, and cilantro leaves to garnish.
