Best 2 Southwestern Pulled Pork Crostini Recipes

Indulge in a culinary fiesta with our tantalizing Southwestern Pulled Pork Crostini, a symphony of flavors that will delight your taste buds. This delectable dish combines the smoky richness of pulled pork, the vibrant zest of Southwestern spices, and the crispiness of crostini. The tender pork, slow-cooked to perfection, is infused with a tantalizing blend of chili powder, cumin, and paprika, creating a savory and aromatic filling. Atop crispy crostini, the pulled pork is crowned with a refreshing salsa fresca, a vibrant medley of diced tomatoes, onions, cilantro, and a hint of lime, adding a burst of freshness to each bite. Alongside this flavorful crostini, we present two additional recipes to complete your Southwestern feast. Craft a zesty Corn and Black Bean Salad, where the sweetness of corn and the earthy notes of black beans mingle harmoniously, dressed in a tangy lime-cumin vinaigrette. And for a sweet finale, whip up our delectable Churro Bites, bite-sized treats dusted with cinnamon sugar, offering a crispy exterior and a soft, chewy interior that will satisfy your sweet cravings.

Let's cook with our recipes!

SOUTHWESTERN PULLED PORK CROSTINI

Southwestern Pulled Pork Crostini image

As a different take on crostini, these apps are great for tailgating and casual parties. -Randy Cartwright, Linden, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 6h45m

Yield 32 appetizers.

Number Of Ingredients 25

Ingredients

1 boneless pork shoulder butt roast (about 2 pounds)
1/2 cup lime juice
2 envelopes mesquite marinade mix
1/4 cup sugar
1/4 cup olive oil
SALSA:
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 small tomato, finely chopped
2 tablespoons finely chopped seeded jalapeno pepper
2 tablespoons lime juice
2 tablespoons olive oil
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
SAUCE:
1 can (4 ounces) chopped green chiles
1/3 cup apricot preserves
1/8 teaspoon salt
CROSTINI:
32 slices French bread baguette (1/4 inch thick)
1/4 cup olive oil
2/3 cup crumbled queso fresco or feta cheese
Lime wedges, optional

Steps:

Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended., For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown., Remove roast from slow cooker; cool slightly. Shred pork with 2 forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges.

Nutrition Facts : Calories 121 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 362mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

SOUTHWESTERN PULLED PORK

Southwestern Pulled Pork image

The best way to describe this tender pork recipe is "yummy!" Bottled barbecue sauce, canned green chilies and a few other kitchen staples make preparation fast and easy. We like to wrap the seasoned pork in flour tortillas. -Jill Hartung Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 8h10m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 boneless pork loin roast (2 to 2-1/2 pounds)
Flour tortillas
TOPPINGS:
Sour cream, shredded lettuce and chopped tomatoes, optional

Steps:

In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender., Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up.

Nutrition Facts :

Tips:

Choosing the right cut of pork is essential for tender and flavorful pulled pork. Pork shoulder (also known as pork butt) is the best cut for this recipe due to its high fat content and marbling, which results in a juicy and flavorful final product.
To achieve a crispy and golden crust on the pork, sear it in a hot skillet or grill before slow-cooking. This step will also help to develop complex flavors and aromas.
For a smoky flavor, use a spice rub that includes smoked paprika or chipotle powder. You can also add a liquid smoke flavoring to the slow cooker.
Slow-cook the pork on low for at least 8 hours, or until it is fall-apart tender. The low and slow cooking process allows the connective tissues in the pork to break down, resulting in a tender and juicy texture.
While the pork is cooking, prepare the crostini by brushing slices of baguette with olive oil and toasting them in the oven. This will give you a crispy base for the pulled pork.
Top the crostini with a generous helping of pulled pork, coleslaw, and barbecue sauce. You can also add other toppings such as pickled onions, avocado, or cilantro.

Conclusion:

These tips will help you create a delicious and flavorful Southwestern pulled pork crostini that is perfect for a party or a casual meal. With its tender and juicy pork, crispy crostini, and tangy toppings, this dish is sure to be a hit.