By: Robin Asbell
Recipe Information
Total Time: 13 hours; 40 minutes active
Servings: 6
The one-two punch of low-and-slow cooking plus the tenderizing enzymes found in pineapple makes this tender and delicious dish a treat for the senses. Plus, with pork shoulder roasts on sale in the Co-op Meat department at just $3.99 per pound, you’ll get a great deal on a delicious mexican-inspired dinner.
Ingredients
Shredded Pork
1 1/2 pounds pork shoulder roast with bone
1 small onion, chopped
1 8 oz pineapple chunks in juice
1 small orange, juiced
2 tablespoons white vinegar
2 tablespoons chili powder
4 large garlic clove, halved
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 medium lime (optional)
Tostadas
12 corn tortillas
1 15 ounce can of black beans, drained and mashed
1 avocado
1/4 cup cilantro leaves
Preparation
Shredded Pork
Place the roast in a slow cooker, then mix the remaining ingredients and pour over it. Cook for 10-12 hours on low until the pork is falling-apart-tender. Remove the pork and let cool 15-20 minutes, until cool enough to handle. Pull the meat off the bone, and remove and discard visible fat. Shred the meat by hand or with a fork and place in a bowl.
If desired, scoop out the pineapple, onion and garlic and reserve to make a salsa. Transfer the remaining juices to a glass cooking cup and chill, the fat will harden on the surface. Scoop the chilled fat from the top and discard. Put the remaining juices in a small pot and bring to a boil. Reduce to a strong simmer and cook to reduce to a syrupy sauce, about 10 minutes. When the juices are thick, remove from heat and pour over the shredded pork. At this point, you can divide the meat into the desired portions (1/4 cup per taco, 2 tacos per person) or freeze for later.
If making the salsa, puree the pineapple, onion and garlic and season to taste with salt and lime, and serve as a salsa.
Tostadas
Preheat oven to 350 degrees F.
Lay out the tortillas on two cookie sheets and place them in the oven for 15-20 minutes, or until crisp. Heat the mashed beans in a pan over medium heat on the stove, add a little water (as desired for consistency) and stir to keep from burning or heat in a bowl in the microwave. Spread each tortilla with beans, then top with diced avocado and pork. Garnish with a few cilantro leaves (and the optional pineapple salsa).