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Pulled Pork Tostadas

By Calgary Farmers' Market

Serves

  • 4 people

Ingredients

Quick Pickled Rhubard and Jalapenos

  • 3 rhubarb stalks, sliced
  • 4 jalapenos, sliced

Brine: 

  • 1 cup water
  • 1/2 cup rice wine vinegar
  • 6 tablespoons sugar
  • 2.5 teaspoons  salt

Tip

  • These are ready to eat immediately, but will get better over time in your refridgerator.

Directions

  1. Bring water, vinegar, sugar and salt to a boil and allow to cool until lukewarm.Wash the fuzz off of peaches.
  2.  Add liquid to sliced rhubarb and jalapenos.

Ingredients

Pulled Pork Shoulder

  • 1kg Pork Shoulder
  • 1  onion, peeled and quartered
  • 8 cloves of garlic, peeled
  • 2  sprigs of thyme
  • 1 can or bottle of beer
  • salt and pepper
  • 1/2 cup  BBQ sauce (we’re fans of Big T’s BBQ Sauce)

Directions

  1. Preheat your oven at 325F; alternatively, you can roast the pork shoulder on indirect heat of a 325F barbecue
  2. Generously season the pork shoulder, add to the pan or slow cooker with onion, garlic, thyme and half the can of beer.
  3.  Cook for 5hrs or until tender(almost falling apart), turning meat every hour and adding more beer if pan is dry. 
  4. Remove thyme, shred pork with your fingers or two forks, add in your BBQ sauce and mix well.

Ingredients

Tostadas

  • 8 corn tortillas
  • Canola or Grapeseed Oil, for frying
  • Salt

Directions

  1. Deep fry tortillas in 365F oil for 2-4 minutes until lightly browned and crispy.  
  2. Remove from oil and sprinkle with salt.  We understand that some people just aren’t thrilled by the idea of frying.
  3.  Cook for 5hrs or until tender(almost falling apart), turning meat every hour and adding more beer if pan is dry. 
  4. Remove thyme, shred pork with your fingers or two forks, add in your BBQ sauce and mix well.

Tip

  • Some people are scared of hot oil.  And some just want a slightly healthier option.  And for these people, we say don’t let the tostada scare you off, a soft tortilla is a beautiful substitution!
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