Cuban Mojo Pork Tostadas with Pineapple Salsa

Directions

1. Step 1

   Cut pork shoulder into large chunks. In a bowl, combine sour orange juice, minced garlic, cumin, oregano, salt, and pepper. Add pork and marinate for at least 2 hours, or overnight.

2. Step 2

   Transfer marinated pork and marinade to a slow cooker or Dutch oven. Cook on low for 6-8 hours (slow cooker) or bake at 325°F (160°C) for 3-4 hours until pork is very tender and easily shredded.

3. Step 3

   Once cooked, shred the pork using two forks. Return to the cooking liquid and keep warm.

4. Step 4

   For the pineapple salsa: dice fresh pineapple, finely chop red onion, mince jalapeño (remove seeds for less heat), and chop cilantro. Combine all ingredients in a bowl.

5. Step 5

   Lightly brush tostada shells with vegetable oil and bake at 350°F (175°C) for 5-7 minutes, or until crispy. Alternatively, you can pan-fry them lightly.

6. Step 6

   Assemble tostadas: spread a layer of shredded mojo pork on each crispy tostada shell, then top generously with the fresh pineapple salsa.