Shredded Pork Medley
This week I shared with you a Salpicón de Mariscos and promised to share a Salpcón de Cerdo with you, so here it is.
When I make this dish whether it is as an appetizer or as an entree, trust me it’s one I luxuriate in. It’s a great, great appetizer, but, also great as an entree served with rice. Yummmm!
And since I cannot keep enjoying this Salpicón de Cerdo, BY MYSELFFFFF like I said, I’m sharing! It would just be selfish of me not to, right?!
So let’s enjoy this together, ok?!
A few things about Salpicón de Cerdo and in general, about Salpicón!
Although Salpicón de Cerdo is a pork medley, 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 with avocados, red onions, lettuce, sweet tomatoes, cilantro, lime, pickled jalapeños, green pickled chiles and yummy queso fresco. Of all 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 friends, here’s to Salpicón de Cerdo!
Enjoy and don’t forget to leave me your comments, I’d love to hear how much you enjoyed it!
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.