Ingredients
Pork
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1 (3- pound) boneless pork shoulder (Boston butt), excess fat trimmed and pork cut into 3/4-inch pieces
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¼ cup extra-virgin olive oil
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¼ cup fresh clementine or orange juice
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2 tablespoons fresh lime juice
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2 teaspoons kosher salt
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½ teaspoon black pepper
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6 (5-inch) oregano sprigs
Salad
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⅓ cup fresh lime juice
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¼ cup extra-virgin olive oil
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1 teaspoon ground cumin
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1 ½ teaspoons kosher salt, divided
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½ teaspoon black pepper, divided
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2 (15.5-ounce) cans white hominy, drained and rinsed
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4 cups thinly sliced green cabbage
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2 cups loosely packed fresh cilantro leaves, plus more for garnish
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12 small radishes, cut into thin wedges (about 1 1/2 cups)
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8 scallions, thinly sliced (about 1 cup)
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2 small jalapeños, unseeded, very thinly sliced (about 1/3 cup), plus more for garnish
Additional Ingredients
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Corn tostadas, sliced avocado, lime wedges, and hot sauce
Directions
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Make the pork: Preheat oven to 350°F. Toss together pork, oil, clementine juice, lime juice, salt, black pepper, and oregano in a 16- x 12-inch roasting pan. Cover tightly with aluminum foil. 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. Let cool to room temperature, about 30 minutes.
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Make the salad: Whisk together lime juice, oil, cumin, 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. 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. Spoon pork mixture over tostadas; top with avocado, and garnish with cilantro, jalapeños, lime wedges, and hot sauce.
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
Make ahead
Let pork cool in pan drippings; cover and refrigerate up to 2 days ahead. Reheat at 250°F until warmed through.