Salpicón de Cerdo
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5 from 1 vote

Salpicón de Cerdo (Pork Medley)

This Salpicón de Cerdo (Pork Medley) is all kinds of delicious and scrumptious!  Tender pork marinated in a tasty vinaigrette, mixed with red onions, lettuce, tomatoes, cilantro, topped on crispy corn tortillas with slices of tomatoes, sliced avocado, pickled jalapeños, green chiles and queso fresco.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 8
Calories: 272kcal
Author: Mexican Appetizers and More

Ingredients

  • 2 lb pork shoulder boston butt (shredded)
  • 1/2 head of lettuce thinly sliced and chopped
  • 1 red onion thinly sliced into half moons
  • 5 roma tomatoes 2 chopped and 3 sliced
  • 2 avocados pitted and sliced into wedges
  • 1 7.8 oz small can green chiles
  • 1 small can pickled jalapeños
  • 3 tbsp fresh cilantro coarsely chopped
  • 3 garlic cloves crushed
  • 1 bay leaf
  • 1 package queso fresco crumbled
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar or to taste
  • 2 to 3 limes juiced
  • salt and pepper to taste
  • 1 package corn tortillas

OPTIONAL

  • 1 orange juiced

Instructions

Pork

  • Cut pork into 3 inch cubes.  
  • Add pork to a large pot with enough water to cover over medium heat.  Add salt, pepper, garlic and bay leaf.  Bring to a boil.
  • Boil pork for about 20 minutes and then lower heat to a medium low.  Cook for 1 hour or longer until pork is tender.
  • Drain pork in a colander.  Let cool and shred with two forks or use fingers to shred.

Chop

  • Slice the red onion and then cut into half moons.
  • Slice lettuce and chop.  Chop 2 of the tomatoes and slice the other 3 tomatoes.
  • Chop cilantro. Cut avocado into wedges and add juice of one lime to the wedges to prevent discoloration.

Vinaigrette

  • In a small bowl whisk together olive oil, vinegar, juice of the other lime and if you're using juice of an orange, add now. Add salt and pepper to taste.

Salpicón de Cerdo

  • In a large bowl add pork, lettuce, chopped tomatoes, red onions and cilantro. Toss together and add vinaigrette. Let sit for a few minutes. Taste and see if additional salt or pepper is needed.
  • Broil corn tortillas in an oven for a few minutes until they crisp up a little. 
    Could also fry corn tortillas in a skillet with 1- 2 tbsp of oil and crisp on each side.
  • Crumble queso fresco. 
  • Top tortillas with pork mixture. 
  • Top with sliced tomatoes, avocados, green chiles, jalapeños and queso fresco. Enjoy!

Notes

 
If you would like to make this recipe ahead of time, cook pork and once done, mix shredded pork with just the onion and vinaigrette then refrigerate. Hold off on the lettuce, cilantro and all other toppings until you are ready to have the Salpicón de Cerdo.

Nutrition

Serving: 8g | Calories: 272kcal | Carbohydrates: 10g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 62mg | Potassium: 673mg | Fiber: 4g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 21.9mg | Calcium: 37mg | Iron: 1.4mg