Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Slow-cooker pork tostadas with pineapple salsa
This 'low and slow' recipe makes for meltingly tender pork shoulder finished fast with a zingy sweet salsa and a dollop of sour cream, all served on a toasted tortilla
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Ready in 4 hours 45 minutes
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Cooking time 4 hours 30 minutes
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Prep time 15 minutes
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Serves 6
Ingredients
- 1 onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1kg boneless shoulder pork joint, fat removed
- 1 tbsp Mexican spice blend
- 6 plain tortilla wraps
- 150g fresh pineapple, skin removed and finely diced
- 50g red onion, finely diced
- ½ red chilli, seeds removed, finely diced
- ½ lime, juiced
- 3 tbsp coriander, roughly chopped
- 200g little gem lettuce, shredded
- 60g soured cream
Method
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1
Cover the bottom of the slow-cooker pot with the onions and garlic. Cut the pork into two equal-sized pieces and rub them all over with the spice blend. Place the pork on top of the onions and add 100ml cold water. Cover with a lid and cook on high power for 4 hours or on low power for 8 hours.
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2
Preheat the oven to 200°C/fan 180°C/gas mark 6. 30 minutes before the end of the pork cooking time, bake each tortilla on a baking tray for 8 minutes until crisp and golden brown.
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3
Combine the pineapple, red onion, chilli and lime juice. Add 2 tbsp coriander and stir through.
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4
When the pork is done, remove it from the slow cooker and place it in a large bowl, leaving the cooking liquid and onions behind. Shred using two forks, removing any large pieces of fat. Add some of the onions from the slow cooker and a spoonful or two of the cooking liquid to taste.
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5
To serve, arrange the lettuce leaves on the tortillas followed by the pork, some of the sour cream and then the pineapple salsa. Garnish with the remaining coriander.
