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Cuban Pulled Pork Tortilla Pie With Snappy Mango Salsa

Cuban Pulled Pork Tortilla Pie With Snappy Mango Salsa

BRAND WINNER MISSION Tortillas and Chips. Fresh mangoes add a wonderful tropical flavor to this stacked tortilla "pie."

Southern Living JANUARY 2006

  • Yield: Makes 4 servings
  • Cook time:5 Minutes
  • Prep time:25 Minutes
  • Chill:3 Hours
  • Bake:4 Hours


  • 1 (2-pound) pork shoulder roast
  • 1/2 cup orange juice
  • 1/4 cup fresh lime juice (about 4 limes)
  • 2 garlic cloves, minced
  • 1 tablespoon lemon pepper
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • No-Stick Cooking Spray
  • 1 (15-ounce) can black beans
  • 4 cups coarsely crushed tortilla chips
  • 2 cups (8 ounces) shredded monterey jack cheese with peppers
  • Snappy Mango Salsa
  • 1 cup light sour cream


1. Rinse pork roast. Combine orange juice, lime juice, and next 6 ingredients in a large zip-top plastic freezer bag; add pork roast, and seal. Chill at least 3 hours, turning occasionally.

2. Coat an ovenproof Dutch oven with cooking spray. Place pork in Dutch oven, and pour marinade over pork.

3. Bake, covered, at 300° for 4 hours or until meat shreds easily with 2 forks. Remove pork from oven, and cool slightly. Shred pork, and keep warm.

4. Cook beans in a small saucepan over medium heat until thoroughly heated; drain.

5. Place 1 cup crushed tortilla chips on each serving plate. Layer each with 3/4 cup shredded pork, 1/4 cup black beans, 1/2 cup shredded cheese, 1/2 cup Snappy Mango Salsa, and 1/4 cup sour cream. Serve with remaining salsa.


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Cuban Pulled Pork Tortilla Pie With Snappy Mango Salsa recipe