THC-shredded pork tostadas can spice up fall meals

What I love most about a tostada is all the layers of flavor in every bite. Plus you can add any kind of meat you want: chicken, beef, pork, or even keep it vegetarian. There are even dessert tostadas! When I was a kid my dad used to make crab tostadas — I didn’t include this meat option because we are so far from the ocean for the real good stuff, but this is still my all-time favorite combo. No matter what meat you include or remove, it’s easy to enjoy a crunchy tostada anytime. No need to skimp on toppings either; go ahead and make it as tall and loaded as you want. So start creating your tostada tower! Ingredients: Pork shoulder or pork roast 1 can refried beans 2 avocados Sour cream Medium sized yellow corn tortillas OR pre-made tostada shells Cortija cheese 1 red onion Cilantro Shredded lettuce Chicken stock (1 can) Canola or vegetable oil for frying Pork rub: 1 lb dark brown sugar ¼ cup kosher salt 2 tablespoon chili powder 2 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated onion 1 tablespoon granulated garlic 1 teaspoon ground cayenne 2 teaspoon ground dry mustard 2 limes, zested Mix all together, then rub down pork. Place on a smoker at 250 degrees for 5 hours or until internal temp hits 195-200 degrees. Or you can place in slow cooker on low 6 to 8 hours until ready to shred. If you go this route, make sure to add water or stock, fully submerging your meat. Green Salsa Verde recipe: 1 lb of tomatillos 1 bunch cilantro 1 small yellow onion 1 tablespoon minced garlic 2 serrano chilis 1 teaspoon cumin 1 teaspoon dried oregano 10 mg (1 dropper full) of cannabis coconut oil (I’ve found it at Green Star Cannabis and Locals Canna House. Or if you’re on a budget, try a 10 mg packet of Swift’s Honey Packets at Lucky Leaf). Salt & pepper to taste Dice tomatillos, and mince cilantro and chilis. Place all ingredients including infused coconut oil or honey packet in a food processer and blend until smooth. Once verde and meat are done, fry tortillas in oil until hard and crunchy. Mash avocados with a fork, as if making guacamole. Heat refried beans on low in a pan. Layer with beans, avocado, sour cream, lettuce, onion, pork, verde, cilantro and cotija, and serve.