Pulled Pork Tostadas

I’ve been looking for kitchen inspiration again. I’ve noticed that when I’m super-stressed, that’s all I want to do–research recipes and come up with ideas of things to make. And this week has been a little nutty, that’s for sure!

While scouring food blogs and such, I came across something called Chile Pork Tostadas. Wendy at The Weekend Gourmet had them at a restaurant she reviewed, and boy did they look good! Unfortunately, because they’re from a dinner out, there’s no recipe. So, I went looking for something different to do with pulled pork, and rather than cook it in barbecue sauce (which is what I normally do), I found a recipe calling for a dry rub and a quick sear before adding it to the crock pot (From the National Pork Board, no less). I made Pulled Pork Tostadas with it.

Pulled Pork Tostada 1

Oh, my WORD these were good. I added hot sauce to mine and Jay’s, along with some Burbach’s Garlic White Cheddar and popped them under the broiler just to melt the cheese a bit. I also served them with a vinegar slaw, Curtido. I think this is what I had at Guadalajara, the first time I tried the Chile Colorado. I usually avoid slaws for the most part, because I always think of cole slaw which is nasty. Whatever was alongside the Chile Colorado was DELICIOUS! Crisp, cool, and it complimented the rest of the dish very nicely. I was shocked I ate it–And liked it! Right now my parents are both picking their respective jaws up off their floors. Cabbage slaw. Who knew?!


I will say that mine wasn’t nearly as good as whatever I had at Guadalajara’s, but it was still decent-enough. I think maybe, though, I don’t need to make it again–I’ll stick to getting it whenever we’re eating out! Plus, that way, my house doesn’t reek of cabbage.

I did realize while I was shredding the pork, that I essentially made a spicier (and I daresay better) version of pork roast and sauerkraut, as the curtido is supposed to sit at room temp for a few hours to ferment. I was surprised that all the elements together were perfect. I kept the curtido on the side, just in case it was too nasty or I didn’t like it, but I ended up topping my tostada with it. And it was delicious.

Yield: 8-10

Pulled Pork Tostadas

Pulled Pork Tostadas
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes


  • 3 pounds boneless pork shoulder (Boston butt)
  • 2 1/2 tablespoons taco seasoning
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 lime
  • 8 tostadas
  • 1/2 C shredded cheddar or Monterrey Jack cheese


In a small bowl, combine the taco seasoning, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere. Set aside.

In a dutch oven heat the olive oil over medium-high heat. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.

Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.

Transfer the meat to a cutting board and let rest 10 minutes. Preheat the broiler. Shred the meat using 2 forks. Once the meat is shredded, slice the lime in half, and squeeze the juice over the meat. Toss to combine, then add back to the crock pot with the cooking juices and heat through.

Place 8 tostadas on a baking sheet. Top each tostada with the pork, and a tablespoon of the cheese. Place under the broiler for 2-3 minutes, or until cheese has melted.

Makes 8 to 10 servings

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

I do wish I’d picked up some flour tortillas, because I really want to make quesadillas with the leftovers!

Pulled Pork Tostada 2
I made a batch of Red Velvet Cupcakes this afternoon–A coworker had asked me to make them, and I agreed. And thanks to the stinkin’ time change, I’m exhausted!

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