Preparing foods a little differently is often what makes an image really interesting to shoot, and can be as simple as cutting the avocados in ring form, like they have been done here in the recipe for Mojo Pork Salad from Avocados from Mexico. If you’re having people over this summer, a small change like this can make a simple dish shine.
MOJO PORK SALAD
Recipe Courtesy of Avocados From Mexico
MAKES 4 POUNDS PORK PLUS SAUCE, ABOUT 24 SERVINGS
MOJO BRAISED PORK
1½ pounds Garlic cloves
3 cups Olive oil
3 quarts Lime juice, fresh
¼ cup Tagine seasoning
6 pounds Pork shoulder, boneless
1 tablespoon Salt
½ tablespoon Pepper
1. Blend garlic, olive oil, lime juice and tagine seasoning in a blender until well combined to create mojo sauce.
2. Season pork shoulder with salt and pepper; sear all sides in Dutch oven.
3. Top with mojo sauce, reserving at least 1½ cup sauce for tossing pork after cooking); cover and place into a 350°F oven.
4. Cook for 3 hours or until tender.
Shred Meat; toss in remaining mojo sauce while still warm.
Creamy Tomatillo-Avocado Dressing:
MAKES APPROXIMATELY 3 CUPS
1 cup Tomatillo salsa, prepared
¼ cup Crema
1 each Avocado from Mexico
¼ cup Lime juice, fresh
2 tablespoons Cilantro
1 tablespoon Salt
1. Combine all ingredients in a blender; blend until smooth and well combined.
2. Check for seasoning.
To make one serving of Mojo Pork Salad:
½ head Romaine, halved lengthwise through core
2 tablespoons Scallions, julienned
2 tablespoons Nopales, sliced, roasted
2 tablespoons Creamy tomatillo-avocado dressing (recipe above)
½ cup Mojo-braised pulled pork (recipe above)
3 each Avocados from Mexico rings, ¼" thick
1 tablespoon Cotija cheese, crumbled
1 tablespoon Chile-spiced pepitas
1. Char romaine on a grill set to medium-high heat for about 1 minute on each side; let cool and slice into 1-inch strips.
2. In a bowl, combine charred romaine, scallions, roasted nopales and creamy tomatillo-avocado dressing; toss to coat completely and place on plate.
3. Top with mojo pork.
4. Stack avocado rings on top of pork.
5. Finish with sprinkle of Cotija cheese and chile-spiced pepitas.