Pork Tostadas with Mango and Avocado Salsa


Photo by Cristina Gonzalez

These Pork tostadas recipe started one night having dinner with our neighbors, and of course, talking about food! They were explaining they had discovered this recipe of South American style roasted pork, from Bill Granger using chipotle chilies in adobo… immediately my ears perked up and from then on, I totally patronized the conversation (I can’t help myself, I swear, it is beyond me…) anyway, so much interest I showed that bless them, next thing I know they were knocking on my door with a deboned pork shoulder for me to try the recipe… and they even printed the recipe for me as well. Buuut, me being the adventurous cook I am, decided to ditch the recipe and experiment a little… using of course my new favourite ingredient… chipotle chillies in adobo, the ingredient that sparkled it all.

So “a bit of these and a bit of that” later, my pork shoulder was coated in all kinds of goodness and comfortably snuggled up in a zip lock bag, looking at spending a chilling night in the fridge. The day after I slow roasted the pork for 3 hours (next time I am trying the slow cooker, just to see the differences in texture and taste) I ended up using the oven pan juices to make a gravy/sauce to dress the roasted pork, and what a difference that made!! The fruity salsa goes so perfectly well with the stronger flavors of the smoked chilies and the pork, and the crispy corn tostadas add some crunch and a little nutty taste.

Welcome the classic Sunday roast with a Mexican twist!

Buen provecho amigos!!


Photo by Cristina Gonzalez

Pork Tostadas with Mango and Avocado Salsa

Photo by Cristina Gonzalez

Pork Tostadas with Mango and Avocado Salsa

Yield: 4 Servings


  • 1 kg (2 lb) deboned pork shoulder, tied up with butchers twine
  • 1/2 cup beef or chicken stock
  • corn tostadas to serve (deep fried corn tortillas)
  • Pork Marinade
  • 3 garlic cloves, peeled
  • 1 + 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chipotle in adobo paste check notes (or to taste)
  • 2 tablespoons olive oil
  • 1/4 teaspoon grated orange peel (make sure to grate just the orange part)
  • juice of one big orange
  • 1/3 cup sherry
  • 1/2 medium red onion, sliced
  • 1 dry bay leaf, broken into 3 - 4 pieces
  • Pork Gravy
  • 1 - 2 teaspoons flour
  • 1/4 cup sherry
  • 3/4 cup beef stock, warmed
  • Mango & Avocado
  • 1 ripe mango, cubed
  • 1 ripe avocado, cubed
  • 1 - 2 tablespoons chopped red onion
  • juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • black pepper


  1. Place the first 7 ingredients of the pork marinade in a mortar, pound with the pestle until a uniform paste forms. Reserve
  2. Score pork meat slightly. Massage the reserved paste all over the pork. Place in a zip lock bag, add orange juice, sherry, sliced onion and bay leaf pieces. Seal and place in the fridge to marinate for a few hours (ideally overnight) turning the bag up side down now and then
  3. Preheat oven to 160 °C (325 °F) Place pork in an oven dish, with the marinating juices (discard some of the onion) Pour in 1/2 cup of stock. Cover with tin foil and cook in preheated oven for 1.5 hours. Uncover and cook for another 1.5 hours, basting with the juices occasionally (add more stock if the bottom of the dish starts looking dry)
  4. Gravy: get rid of most of the fat from the oven dish, reserve 1 - 2 tablespoons of the fat and juices. Place dish in the stove over medium heat. Add fat and sprinkle flour, cook for 1 minute. Stir in sherry, cook until evaporates a little, scraping the bottom of the pan. Add stock slowly. Cook for a couple of minutes. If it looks lumpy you can either strain in to a clean pan or process it until smooth. Keep warm
  5. Take pork out from the oven. Rest covered for 15 minutes. Slice and mix it with the warmed gravy
  6. Mango & Avocado Salsa: mix all ingredients in a medium bowl. Reserve
  7. Assemble: place roasted pork on top the tostadas, spoon salsa over it. Simple, delicious.

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