Shredded Pork Medley
Salpicón de Cerdo
This week I shared with you a Salpicón de Mariscos (Seafood Medley) and I promised to share a Salpcón de Cerdo (Pork Medley) with you, so here it is! 😊
Salpcón de Cerdo is an
excellent appetizer served on top of corn tortillas but it is also delicious as a meal served with rice.
- Although this Salpicón is made with cerdo or pork, Salpicón can also be made with beef, chicken, turkey, venison, lamb and of course seafood.
- The history of Salpicón is still somewhat of a mystery, although, it is believed that it originated in the coastal region of Spain with mixtures of fish, fruits and vegetables.
- In Southern Mexico this dish is mostly eaten with meat and served cold.
- In Colombia, Salpicón, is a fruit cocktail drink served with orange or watermelon juice, soda and chopped fruit.
- In France, Salpicón, consists of diced meats, fowls, seafood, vegetables, mushrooms etc and bound with either a thick or thin sauce. Served hot or cold.
- In Mexico Salpicón can be enjoyed with warm tortillas, tostadas, tortilla chips, etc…
For my Salpicón de Cerdo, I mixed and embellished it with avocados, red onions, lettuce, sweet tomatoes, cilantro, lime, pickled jalapeños, green pickled chiles and yummy queso fresco. And of course, a few spices!
Assemble on broil corn tortillas….
What’s also terrific about this dish, is it’s very easy to make and great for parties because it can be made ahead of time and in large quantities.
So my foodie friends, here’s to Salpicón de Cerdo!
Salpicón de Cerdo
|Prep time||15 minutes|
|Cook time||1 hour, 30 minutes|
|Total time||1 hour, 45 minutes|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 2 Pounds pork shoulder, boston butt (shredded)
- 1/2 head of lettuce (thinly sliced)
- 1 red onion (thinly sliced into half moons)
- 5 roma tomatoes (2 chopped and 3 sliced)
- 2 avocados (sliced into wedges)
- 1 7.8 oz small can green chiles
- 1 Small can pickled jalapeños
- 3 Tablespoons fresh cilantro (coarsely chopped)
- 3 garlic cloves (crushed)
- 1 bay leaf
- 1 Package queso fresco (crumbled)
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar (or to taste)
- 2 to 3 limes (juiced)
- salt and pepper (to taste)
- 1 Package corn tortillas
- 1 orange (juiced)
Note: If you would like to make this recipe ahead of time, mix pork with just the onion and vinaigrette and refrigerate. Hold off on the lettuce and cilantro until you are ready to have the Salpicón de Cerdo.
Want to see more pork recipes? Click here In the meantime you may like these…
Enjoy and don’t forget to leave me your comments, I’d love to hear from you.