Slow roasted shredded pork tostadas garnished with a sweet and spicy chile ancho jam. Delicious for dinner, appetizer or starter. This recipe was adapted from chef Aaron Sanchez.
I am thrilled to share this particular recipe for roast pork tostadas with chile ancho jam with you today. This past September, I was one of the few selected Hispanic food bloggers in the New York area to attend a special dinner in New York city. The featured chef was Aaron Sanchez and the theme of the dinner was Mexican recipes that included grapes from California.
Grapes? I know, that was exactly what I thought! I enjoyed eating fresh grapes growing up in California and still enjoy them today. I have several recipes that include fresh fruits, but grapes were not an ingredient I had used. This recipe is pretty close to the original, with a few added things to suit my taste. The flavors of the savory pork pair extremely well the sweetness of the chile ancho jam. Then you get the acid from the salsa and pickled red onions that really make this roast pork tostada stand out!
Slice the pork into 6 pieces. Season with salt, pepper and garlic powder to taste. Let it come to room temperature for 20 minutes.
In a oven-safe pot, add 4 tablespoons of oil and preheat to medium for 5 minutes. Sear the pork on all sides until browned. It’s fine if the bottom of the pan browns a bit. Do not remove, as this will add flavor to your sauce. Transfer pork to a plate. Preheat oven to 300 ºF.
In that same pot, add all the vegetables and season lightly with salt and pepper. Sauté for a few minutes. Add tomato sauce, stirring to release bits at the bottom of the pan. Cook for 2 more minutes.
Add in all of the remaining ingredients for the pork. Bring to a boil, reduce heat and taste for salt. Add the pork back in. Cover with foil and transfer to preheated oven. Cook for 2-1/2 to 3 hours.
Once tender, remove pork from the sauce onto a cutting board, and using two forks, shred the meat. Strain the sauce and discard the solids. Transfer pork to a serving bowl and pour in 1 to 1 1/2 cups of the sauce. For the tostadas, spread some of the chile ancho jam onto each tostada. Add pork, cabbage, crema or salsa, onions, cheese, cilantro and lime.
For the Chile Ancho Jam
While the pork is roasting, prepare the chile ancho grape jam. In the blender, combine grapes, pineapple juice, sugar, salt, pepper, chile ancho powder and chile de arbol powder. Blend on high until smooth. Whisk the cornstarch into the cold water until smooth, and set aside.
Transfer to a saucepan and heat to medium. Cook and simmer, stirring often until the jam reduces by half. This will take a little while. Keep on stirring so it does not burn. Once it reduces, add the butter and taste for salt and pepper. Whisk in the cornstarch slurry and cook for just one more minute. Remove from heat and let cool.
This recipe for the pork can be prepared in your slow cooker. Don't skip the browning and searing of the pork, though. It adds great flavor! After searing the pork, add pork, liquids, vegetables and spices to the slow cooker. Cook on high for 6 hours or on low overnight.