Pork Butt Roast 3-5lbs (I have used other cuts of Pork Roasts as well)
Sea salt to taste
Place Pork in crock pot fat side up and season generously with sea salt.
Cook on low for 6-8hours
Remove any bones and/or chunks of fat. Shred pork. Reserve some of juice and let the pork marinade in the juice unitl ready to serve.
2C Blanched Almond Flour
1/2tsp Sea Salt
1/4 tsp Chili Powder or Cayenne pepper
1tsp Extra Virgin Olive Oil
Combine Almond Flour, sea salt and chili powder in large bowl. Add eggs and olive oil and mix thoroughly unitl dough forms. If too sticky add a little almond flour, if too dry add a touch of water.
Divide the dough into equal portions. Roll into a ball (Roughly size of ping-pong ball). One at a time place the ball between two sheets of parchment paper and press with the palm of your hand until you form about 1/4 to 1/8 inch circle. I will use a little Olive Oil on the parchment paper to keep the dough from sticking.
Warm some olive oil in a large skillet. Fry each tostada in the hot pan for about 30-40 seconds on each side. Transfer to paper towels to drain
Place tostado on plate, top with your favorites! sour cream, quacamole, cheese, salsa and of course your super easy and yummy pork!!
recipe found from: paleotable.com
pictures courtesy of: My own kitchen!:)