Super Bowl Recipe: Beer-Braised Pork Tostadas from Chef David Luna at Line & Lariat
Photo courtesy of Hotel Icon
The first time I tasted chef David Luna's beer-braised pork tostada at Line & Lariat, I thought it was some of the best bar food I'd found in Houston. The pork had been braised in local brewery Karbach's Rodeo Clown and paired perfectly with the pint of Sympathy for the Lager -- also from Karbach -- that day at happy hour.
If you're planning your own Super Bowl festivities at home this year, these elegant and easy pork tostadas can class up your party with minimal effort. Luna shared his recipe for the tostadas, which you'll find below. He recommends a dark beer for the pork, and I can see Shiner Black or Saint Arnold Santo working equally well in your own batch at home.
Beer-Braised Pork Tostadas
For the pork:
- Vegetable oil, as needed
- 2 pounds pork butt, 2-inch pieces with some fat attached
- ½ cup chili powder
- 2 Tbs ground cumin
- 4 cloves garlic, sliced
- 1 jalapeño, sliced
- 1 cup cilantro, chopped
- ½ onion, chopped
- 1 poblano pepper, roasted/peeled/chopped
- Salt and pepper, to taste
- 2 cans of beer
Toss the pork, a little oil, the chili powder, garlic and cumin in a bowl. Marinate overnight, refrigerated.
Heat a little oil in a heavy Dutch oven. Brown the pork in batches, being careful not to scorch. Remove the pork pieces as they brown and set aside. Add jalapeño, cilantro, onion and poblano pepper. Season with salt and pepper. Saute until the onion is translucent and begins to brown. Add the beer and return the pork to the pot. Bring to a quick boil, reduce to a simmer and cover. Cook slowly for two to two-and-a-half hours. The pork should be very tender by this point. Re-season with salt and pepper. Pull apart the pork with a couple of forks and reserve.
For the tostadas:
Use any pre-made corn tostadas and top with black beans, crumbled queso fresco, shredded lettuce, pico de gallo and diced avocado. Luna adds Cholula Hot Sauce for a little zing as well as a drizzle of Mexican crema. You can even slice up some radishes and jicama for added crunch.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.