Roasted Pork Tostadas with Citrusy Cabbage Salad

Name: Roasted Pork Tostadas with Citrusy Cabbage Salad
Total time: 150 min
Ingredients: 1 (3- pound) boneless pork shoulder (Boston butt), excess fat trimmed and pork cut into 3/4-inch pieces; .25 cup extra-virgin olive oil; .25 cup fresh clementine or orange juice; 2 tablespoons fresh lime juice; 2 teaspoons kosher salt; .5 teaspoon black pepper; 6 (5-inch) oregano sprigs; .333 cup fresh lime juice; .25 cup extra-virgin olive oil; 1 teaspoon ground cumin; 1.5 teaspoons kosher salt, divided; .5 teaspoon black pepper, divided; 2 (15.5-ounce) cans white hominy, drained and rinsed; 4 cups thinly sliced green cabbage; 2 cups loosely packed fresh cilantro leaves, plus more for garnish; 12 small radishes, cut into thin wedges (about 1 1/2 cups); 8 scallions, thinly sliced (about 1 cup); 2 small jalapeños, unseeded, very thinly sliced (about 1/3 cup), plus more for garnish; Corn tostadas, sliced avocado, lime wedges, and hot sauce

3.0

(2)

2 Reviews

This tender citrus-and-herb-roasted pork shoulder pairs with chewy hominy and crunchy radishes and cabbage—Justin Chapple likes to serve the pork salad family-style, and let guests pile their own tostadas high with their favorite toppings. The pork reheats beautifully, making this dish easy to prepare up to 2 days ahead; toss the dressing with the reheated pork and remaining salad ingredients just before serving. Substitute black beans for hominy, if desired.

By

Justin Chapple

Published on May 21, 2021

Active Time:

25 mins

Total Time:

2 hrs 30 mins

Servings:

6

Ingredients

Pork

1 (3- pound) boneless pork shoulder (Boston butt), excess fat trimmed and pork cut into 3/4-inch pieces
¼ cup extra-virgin olive oil
¼ cup fresh clementine or orange juice
2 tablespoons fresh lime juice
2 teaspoons kosher salt
½ teaspoon black pepper
6 (5-inch) oregano sprigs

Salad

⅓ cup fresh lime juice
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 (15.5-ounce) cans white hominy, drained and rinsed
4 cups thinly sliced green cabbage
2 cups loosely packed fresh cilantro leaves, plus more for garnish
12 small radishes, cut into thin wedges (about 1 1/2 cups)
8 scallions, thinly sliced (about 1 cup)
2 small jalapeños, unseeded, very thinly sliced (about 1/3 cup), plus more for garnish

Additional Ingredients

Corn tostadas, sliced avocado, lime wedges, and hot sauce

Directions

Make the pork: Preheat oven to 350°F. Toss together pork, oil, clementine juice, lime juice, salt, black pepper, and oregano in a 16- x 12-inch roasting pan. Cover tightly with aluminum foil. Roast in preheated oven until pork is tender, about 1 hour and 15 minutes. Remove and discard foil. Roast, uncovered, at 350°F until top of pork is browned, about 20 minutes. Let cool to room temperature, about 30 minutes.
Make the salad: Whisk together lime juice, oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Using a slotted spoon, transfer pork to lime juice mixture, discarding drippings and oregano sprigs in pan. Add hominy, cabbage, cilantro, radishes, scallions, and jalapeños to pork mixture. Toss to coat; season with remaining 1 teaspoon salt and remaining 1/4 teaspoon black pepper. Spoon pork mixture over tostadas; top with avocado, and garnish with cilantro, jalapeños, lime wedges, and hot sauce.

Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Make ahead

Let pork cool in pan drippings; cover and refrigerate up to 2 days ahead. Reheat at 250°F until warmed through.