Pork, Avocado and Sweet Corn Crostini with Pickled Onions

Pork, Avocado and Sweet Corn Crostini with Pickled Onions Recipe

I love pork so the challenge given to me couldn’t be more perfect. I feel like pork is slowly making a comeback. It’s always kind of taken a back seat to beef and chicken. Pork is so versatile and easier on your wallet so I love that I can present a pork inspired recipe for people to try and get excited about.

Pork Avocado Sweet Corn Crostini Pickled Onions Recipe

I chose to slow cook my pork because, for me, I love it when the meat practically melts in your mouth.

Pork Avocado Sweet Corn Crostini Pickled Onions Recipe

Since crostini is toasty and crunchy, you want your meat and toppings to be soft and flavorful. Slow cooking the pork brings out some very delicious flavors and makes the pork very tender. In addition to loving pork, I might love crostini even more so this challenge was ideal for me. Give me anything on toasted bread and I’m happy.

Pork Avocado Sweet Corn Crostini Pickled Onions Recipe

I often prepare crostini when I am entertaining or have friends coming over. They are great appetizers and are usually easy to prepare and eat. However, I don’t want to spend a lot of time making them – especially if I am still cooking or finishing things up, even after guests have arrived- so I love that my KitchenAid® Countertop Oven does all of the work for me. I just pop them in, turn the dial and it does all the work. It doesn’t get any easier than that.

Pork Avocado Sweet Corn Crostini Pickled Onions Recipe

This challenge was great for me because it forced me to think of several ways to cook pork and make a great crostini. The timing is also perfect because summer is right around the corner and you can bet I will be preparing these for a summer BBQ when we have friends over.  Did this challenge inspire you? I hope it did. Let’s continue to challenge ourselves and get creative in our kitchens!

Pork Avocado Sweet Corn Crostini Pickled Onions Recipe

Pork, Avocado and Sweet Corn Crostini with Pickled Onions

Makes 4-6 Servings

INGREDIENTS

For the pork:
1 medium onion; chopped
1/2 cup ketchup
1/4 cup brown sugar
3 tablespoons apple cider vinegar
2 tablespoons molasses
1 heaping tablespoon Dijon mustard
2 tablespoons Sriracha Hot Chili sauce
1-2 pounds boneless pork shoulder or pork butt (not pork loin)
Kosher salt and freshly ground pepper

For the crostini:
1 medium to large ripe avocado; halved, pit removed and diced or mashed
2 seedless cucumbers; diced
1 small tomato; diced
1/2 cup cooked sweet corn (frozen or fresh)
Fresh lime juice (from 1 lime)
Kosher salt and freshly ground pepper
French bread baguette
Butter
Pickled red onions (see separate recipe); chopped
Fresh chives; diced for garnish

DIRECTIONS

For the pork:

(the pork can be made the day before and refrigerated)

In a medium-sized bowl, mix the chopped onions with all of the ingredients (from ketchup to Sriracha sauce).  Season the pork shoulder with salt and pepper and place into your KitchenAid® Slow Cooker. Pour the onion sauce mixture over the pork and cook on high for about 5-6 hours, or until the pork is very tender and can be easily shredded.  Shred the pork using two forks, mix lightly with the sauce and set aside.

For the crostini:

In a medium-sized bowl, mix together the avocado and vegetables. Squeeze in the fresh lime juice (cupping with your hands if you are not using a lime juicer/squeezer so the seeds don’t fall in), mix and season with salt and pepper. Set aside.

Toast the bread: Cut your baguette and lightly butter each slice on one side. Place into the KitchenAid® Countertop Oven to toast. Set the toast dial to your desired level: light, medium or dark.

To assemble: Place a small amount of the pork on top of your toast and top the avocado and corn mixture. Top with pickled red onions and garnish with the freshly diced chives.

Pork Avocado Sweet Corn Crostini Pickled Onions Recipe

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Basic Pickled Red Onions

INGREDIENTS

1/2 of one large red onion; thinly sliced
1 cup white vinegar or apple cider vinegar
1/2 cup water
1/2 teaspoon kosher salt
heaping 1/2 cup granulated sugar
Special Equipment: Mason jar with lid

DIRECTIONS

Blanch the sliced red onions in a saucepan of boiling water for 2 minutes. Drain and place directly into mason jar/s.

Heat the vinegar, water, salt and sugar in a small saucepan over high heat, whisking until all of the sugar is dissolved. Bring to a light boil and then pour over the onions. Let sit until the onions have softened more and the liquid has cooled, for about 25-30 minutes.

Chop (if needed) and enjoy. The onions will keep for several weeks in the refrigerator in the covered Mason jar.

*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • Grace Lee

    Yum. Can’t wait to try this recipe!

  • kimchi_mom

    Looks great Alice! Love the oven too!

  • Paula @ Vintage Kitchen

    This is a superb pork recipe Alice! Love how you changed the usual crostini topping.

  • Pingback: Mid-Week Cheater Recipe: Chocolate Croissants | Hip Foodie Mom()

  • whocantucan

    Any suggestions for a vegetarian substitution for the pork? Wondering if pulled squash would work flavor-wise…

    • (response provided by the author)

      What a great question! I have heard great things about pulled squash but have not tried it myself with this recipe. I don’t see why it wouldn’t work but I would suggest playing around with the proportions for the ingredients within the recipe. Also, you would not slow cook the squash. It would need to be cooked on the stove.

      This crostini recipe in its entirety works really well with the pork + the avocado, corn and pickled onions. I’m not completely sure the squash would work with everything else but again, I don’t see why the squash wouldn’t make a great crostini on toasted bread; maybe even with the pickled onions only.

      Please let me know if you have any further questions and if you do try this, please let us know how it works out for you! Another vegetarian suggestion would be tofu but then that would not work as a crostini, but would make for a very flavorful vegetarian tofu dish. Thank you!

      • Hello again! I think cremini or portobello mushrooms might also work well as a substitution for the pork on this crostini. . hmmm. . I may need to try this myself! 🙂

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