Braised Pork al Pastor Tostadas

February 25, 2019

Al Pastor traditionally is thin slices of pork grilled with chiles and pineapple. Since this is braised rather than grilled, it is not a true al pastor, but the flavors used here are very al pastor.  The sweetness of the pineapple combines well with the subtle heat of the peppers and using a less lean cut of pork will add a moistness and silkiness to the dish.  


With this recipe, you get 2 bonus recipes: a Quick Pickled Onion and an Avocado Crema.  Both of these can be used in so many other ways.  Enjoy!!



2 to 3 pound pork roast (your choice on the particular cut, but a roast with a nice amount of fat will provide the best flavor)

2 cups of unsweetened pineapple juice

1/2 cup of orange juice

2 cloves of garlic

2 jalapeno peppers, seeded and stemmed

2 teaspoons of ground cumin

1 teaspoons of salt

2 tablespoons of vegetable oil

1/2 cup diced pineapple

1/2 cup of cotija cheese

Avocado crema (recipe below)

Quick Pickled Onion to taste (recipe below)

1 dozen tortillas, corn or flour



Preheat the oven to 375 degrees. 

On the stove top, heat the oil in a dutch oven.  Rub the pork roast with salt.  Brown the roast.  Then remove from heat.

Pour the juices into a blender.  Add the peppers, cumin and garlic.  Liquefy, the mixture.  Pour over the roast.  Braise for 2 hours in the oven.  

Remove from the oven.  Shred the pork and place it in the remaining juices and bake for 15 additional minutes.

 Caramelize the pineapple in a small saute pan.

Heat the tortillas.

Place a generous portion of pork in the center of each tortilla.  Dress with the pineapple, Quick Pickled Onions, cotija cheese and Avocado Crema.



Quick Pickled Onions Ingredients

1 small red onion, sliced thin

1/2 cup of white wine vinegar

1 tablespoon of balsamic vinegar

1 tablespoon of sugar

1 1/2 teaspoons of kosher salt

3/4 cup of water


Quick Pickled Onion Preparation

In a small sauce pan, mix the vinegars, sugar, salt and water.  Heat until the salt and sugar have completely dissolved.

Place the sliced onion in a sealable, non-reactive container.  Pour the warm liquid over the onion, seal and let set for at least one hour.

These will last for up to a month in the refrigerator. 



Avocado Crema Ingredients

1 medium avocado

1 teaspoon of salt

1 teaspoon of ground cumin

2 tablespoons of greek yogurt

1 tablespoon of fresh lime juice


Avocado Crema Preparation

Place all the ingredients into a blender.  On high, blend into a smooth mixture, slightly thicker than sour cream.







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