Roasted Pork Tostadas with Citrusy Cabbage Salad
Recipe GLPRd7bdc5ae5e63a8
Tender, citrus-marinated pork shoulder is roasted until golden and served on crispy tostadas with a refreshing lime and orange cabbage slaw. This vibrant Latin-inspired dish balances savory roasted meat with bright, zesty vegetables for a complete and satisfying meal.
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Ingredients
3 pounds Boneless pork shoulder (Boston butt), trimmed and 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 Fresh oregano sprigs
12 Corn tostadas
1 small head Green cabbage, thinly shredded
Directions
Preheat oven to 325°F (160°C). In a large bowl, whisk together the olive oil, orange juice, lime juice, kosher salt, black pepper, and oregano sprigs until well combined.
Add the trimmed and cubed pork shoulder to the citrus marinade and toss thoroughly to coat all pieces evenly. Let sit for 15 minutes at room temperature.
Transfer the pork and all marinade to a large roasting pan, spreading the meat in a single layer. Cover tightly with foil.
Roast covered for 60 minutes. Remove foil, stir the meat, and continue roasting uncovered for 45-60 minutes, until the pork is very tender and reaches an internal temperature of 190°F (88°C) for pulled consistency, stirring occasionally.
Remove from oven and let cool for 10 minutes. Using two forks, shred the pork into bite-sized pieces directly in the roasting pan, tossing to coat with the pan juices.
While pork roasts, prepare the citrusy cabbage salad by placing shredded cabbage in a large bowl. Drizzle with additional fresh lime juice and a pinch of salt, then toss gently and set aside.
Warm the corn tostadas according to package directions or lightly toast in a dry skillet until crispy.
To serve, place a tostada on each plate, top with shredded roasted pork and a spoonful of pan juices, then finish with a generous portion of citrusy cabbage salad.
