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Roasted Pork Tostadas with Citrusy Cabbage Salad

Cumin Powder, Meat Masala -

Roasted Pork Tostadas with Citrusy Cabbage Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Note: All ingredients in blue is available at



 Ingredients Quantity
ALCO Meat Masala 2 tsp
Kosher salt 2 tsp
Black pepper  1/2 tsp
Oregano sprigs  6 inches
Boneless pork shoulder (excess fat trimmed and pork cut into 3/4-inch pieces) 3 pounds
Extra-virgin olive oil 1/4 cup
Orange juice (fresh) 1/4 cup
Lime juice (fresh) 2 tbsp.


 Ingredients Quantity
Corn tostadas As needed
Sliced avocado As needed
Lime wedges As needed
Hot sauce As needed


 Ingredients Quantity
ALCO Cumin Powder 1 tsp
Lime juice (fresh) 1/3 cup
Extra-virgin olive oil 1/4 cup
Kosher salt (divided) 1 1/2 tsp
Black pepper (divided) 1/2 tsp
White hominy (drained and rinsed) 2 cans
Green cabbage (thinly sliced) 4 cups
Cilantro leaves (fresh, plus more for garnish) 2 cups
Radishes (cut into thin wedges) 1 1/2 cups
Scallions (thinly sliced) 1 cup
Jalapeños (unseeded, very thinly sliced) 1/3 cup




  1. Make the pork: Preheat oven to 350°F. Toss together pork, oil, clementine juice, lime juice, salt, black pepper, ALCO Meat Masala and oregano in a 16- x 12-inch roasting pan. Cover tightly with aluminum foil.
  2. 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.
  3. Let cool to room temperature, about 30 minutes.  


  1. Make the salad: Whisk together lime juice, oil, ALCO Cumin Powder, 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.
  2. 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.
  3. Spoon pork mixture over tostadas; top with avocado, and garnish with cilantro, jalapeños, lime wedges, and hot sauce. 

 - Recipe Justin Chapple