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Braised Pork al Pastor Tostadas

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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