Pork Tostadas with Pineapple Salsa Recipe

These pork tostadas feature tender, quick-brined pork chops tossed in a pineapple-achiote sauce and topped with a smoky-sweet pineapple salsa. Finished with a lime-spiked sour cream drizzle and fresh cilantro, they make a colorful, zesty, and satisfying dish perfect for weeknight dinners or festive gatherings.

Recipe Information

Total Time:

Yield:

6 to 8 servings (1 each)

Ingredients

Pork Filling

½ cup canned 100% pineapple juice

2 tablespoons achiote paste*

1 teaspoon finely chopped fresh oregano

2 cloves garlic, minced

¼ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon ancho chili powder

1½ pounds thinly sliced cooked Weeknight Quick-Brined Pork Chops

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Salsa

½ fresh pineapple, peeled, cored and sliced ½ inch thick

1 red bell pepper, seeded and chopped

½ cup diced red onion

2 tablespoons chopped cilantro

2 teaspoons apple cider vinegar

2 teaspoons dark agave nectar

½ teaspoon crushed red pepper

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Tostadas

1 (8-ounce) container sour cream

1 lime, juiced and zested

1 teaspoon hot chili powder

6 to 8 corn tostada shells

Cilantro leaves for garnish

Lime wedges, for serving

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Directions

For pork filling, in a large skillet combine pineapple juice, achiote paste*, oregano, garlic, salt, cumin, and ancho chili powder. Cook over medium heat 3 minutes or until reduced by half. Add pork; toss to coat and warm through. Transfer pork mixture to bowl; cover and set aside. Carefully wipe skillet clean with paper towels.
For salsa, in the same skillet cook pineapple slices over medium heat until blackened, turning occasionally. Transfer pineapple to a cutting board; cut into ½-inch pieces. In a medium bowl combine pineapple, red bell pepper, red onion, cilantro, vinegar, agave nectar and crushed red pepper. Set aside.
For sour cream drizzle, in a small bowl stir together sour cream, lime juice and zest, and hot chili powder; set aside.
To assemble tostadas, spoon pork filling on tostada shells. Top with salsa; drizzle with sour cream mixture. Garnish with additional cilantro leaves, if desired. Serve with lime wedges.

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*Note: If unable to find achiote paste, stir together 1 tablespoon white vinegar, 4 teaspoons paprika, ½ teaspoon dried oregano, ¼ teaspoon ground cumin and 1 garlic clove, minced. Substitute for achiote paste.