Comfort Food Makeovers by America's Test Kitchen

Author:America's Test Kitchen [Kitchen, America's Test]
Language: eng
Format: epub
ISBN: 9781936493425
Amazon: 193649342X
Publisher: Cook's Illustrated
Published: 2013-03-01T18:30:00+00:00

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Smothered Pork Chops

BEFORE

630 Calories

33g Fat

9g Sat Fat

AFTER

390 Calories

14g Fat

4.5g Sat Fat

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SPICY MEXICAN SHREDDED PORK TOSTADAS

Spicy Mexican Shredded Pork Tostadas

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Serves 6

WHY THIS RECIPE WORKS: Simmered for hours with aromatics and spices and then shredded and browned in oil until crisp, pork tinga is comfort food with a distinctly south-of-the-border feel. Served atop a crunchy tostada with a bevy of garnishes, it’s rich and flavorful and offers a variety of appealing textures. Slimming down this heavyweight dish was quite a challenge, since much of its fat comes from the well-marbled pork butt traditionally called for. Switching to pork tenderloin was a nonstarter, since the leaner cut couldn’t withstand the lengthy cooking time needed to develop the intense, deep flavor. Instead, we scaled back the pork butt for our leaner take on this satisfying dish and supplemented it with hearty pinto beans. Now just as filling but considerably lighter, our pork tinga still required a few more tweaks. Reducing the amount of oil needed to cook the shredded meat was the next step, and making our own tostadas by coating corn tortillas with vegetable oil spray and baking them in the oven was our final move. In the end, we’d trimmed more than half the fat of the original dish—without sacrificing any of the rich flavors or textures. Garnish the tostadas with chopped scallions, plain Greek yogurt, and lime wedges.

1

pound boneless pork butt roast, trimmed of all visible fat and cut into 1-inch chunks

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