Description
This tender citrus-and-herb-roasted pork shoulder pairs with chewy hominy and crunchy radishes and cabbage—Justin Chapple likes to serve the pork salad family-style, and let guests pile their own tostadas high with their favorite toppings. The pork reheats beautifully, making this dish easy to prepare up to 2 days ahead; toss the dressing with the reheated pork and remaining salad ingredients just before serving. Substitute black beans for hominy, if desired.
Ingredients
- 1 (3- pound) boneless pork shoulder (boston butt), excess fat trimmed and pork 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 (5-inch) oregano sprigs
- ⅓ cup fresh lime juice
- ¼ cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- 2 (15.5-ounce) cans white hominy, drained and rinsed
- 4 cups thinly sliced green cabbage
- 2 cups loosely packed fresh cilantro leaves, plus more for garnish
- 12 small radishes, cut into thin wedges (about 1 1/2 cups)
- 8 scallions, thinly sliced (about 1 cup)
- 2 small jalapeños, unseeded, very thinly sliced (about 1/3 cup), plus more for garnish
Directions
- Make the pork: Preheat oven to 350°F. Toss together pork, oil, clementine juice, lime juice, salt, black pepper, and oregano in a 16- x 12-inch roasting pan. Cover tightly with aluminum foil. Roast in preheated oven until pork is tender, about 1 hour and 15 minutes. Remove and discard foil. Roast, uncovered, at 350°F until top of pork is browned, about 20 minutes. Let cool to room temperature, about 30 minutes.
- Make the salad: Whisk together lime juice, oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Using a slotted spoon, transfer pork to lime juice mixture, discarding drippings and oregano sprigs in pan. Add hominy, cabbage, cilantro, radishes, scallions, and jalapeños to pork mixture. Toss to coat; season with remaining 1 teaspoon salt and remaining 1/4 teaspoon black pepper. Spoon pork mixture over tostadas; top with avocado, and garnish with cilantro, jalapeños, lime wedges, and hot sauce.
