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