Serves: 6
Ingredients
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16 oz (454 g) boneless pork butt roast, trimmed of all visible fat and cut into 1-inch chunks
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2 onions (1 quartered, 1 chopped fine)
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5 garlic cloves, peeled (3 smashed, 2 minced)
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4 sprigs fresh thyme
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2 bay leaves
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12 (6-inch) Tortillas
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Coconut oil (as needed for cooking and greasing)
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0.5 tsp dried oregano
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1 (15-oz / 425-g) can tomato sauce
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1.5 cups water (for turnips)
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8 oz (227 g) cremini mushrooms
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7 oz (198 g) turnips
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1 tbsp minced canned chipotle chilies in adobo sauce (paleo-friendly)
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Sea salt and pepper
Preparation
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Bring 4 cups of water, the 16 oz (454 g) pork, quartered onion, smashed garlic, thyme, and bay leaves to a simmer in a large saucepan over medium-high heat, skimming off any foam that rises to the surface. Reduce heat to medium-low, partially cover, and cook until the meat is tender, about 1 hour and 15 to 30 minutes.
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Heat coconut oil in a nonstick skillet over medium heat until shimmering. Add the 8 oz (227 g) mushrooms and cook until they release their liquid. Continue to cook until well-cooked, tender, and slightly browned. Set aside.
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Place 1.5 cups of water and the 7 oz (198 g) turnips in a pot over medium-high heat and cover. Bring to a boil, then reduce to medium-low heat and simmer until crisp and tender. Drain and set aside.
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Meanwhile, adjust oven racks to the upper-middle and lower-middle positions and preheat the oven to 450° F. Spread the 12 tortillas over two rimmed baking sheets, grease both sides with coconut oil, and bake until brown and crisp, 8 to 10 minutes, switching and rotating the sheets halfway through baking.
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Drain the pork, reserving 1 cup of the cooking liquid. Remove and discard the onion, garlic, thyme, and bay leaves. Return the pork to the saucepan and, using a potato masher, mash until the pork is shredded into rough 0.5-inch pieces.
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Heat coconut oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the shredded pork and the chopped onion and cook until the pork is well-browned and crisp, 5 to 7 minutes. Stir in the minced garlic and 0.5 tsp dried oregano and cook until fragrant, about 30 seconds. Stir in the reserved 1 cup pork cooking liquid, the 15-oz (425-g) can of tomato sauce, the cooked mushrooms, the cooked turnips, and the 1 tbsp minced chipotle. Bring to a simmer and cook until almost all the liquid has evaporated, 5 to 7 minutes; season with sea salt and pepper to taste. Spoon the pork mixture onto the tostadas and serve.
