By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 6
1131 cal · 150 min
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.
Comments
This is a solid weeknight-to-weekend bridge dish that hits the Charlotte kitchen well. Pork shoulder is cheap and reliable at every local chain, and the citrus-cabbage slaw uses entirely standard produce available year-round at Harris Teeter, Food Lion, Kroger, Walmart, or ALDI. The stated 150 minutes is honest if you're roasting a full shoulder slowly, though weeknight cooks could halve that with a smaller cut or higher heat; cost per serving lands around $2.50–$3.50 depending on pork sales, which is genuine budget cooking. The dish reheats beautifully, the prep is forgiving and not fussy, and it actually travels well for lunch the next day. The only real friction is that pork shoulder is a commitment—you are committing to a 2+ hour cook, and there is no shortcut that doesn't change the dish."
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