Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Easy pork recipes like these pork tostadas will surely please your entire family! Save the leftover meat to use in other pork dinner ideas like barbecue sandwiches, lettuce wraps, or empanadas.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
cook:
5 hrs
total:
5 hrs 30 mins
Yield:
4 servings + reserves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from roast; cut pork into chunks. Place pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, chicken broth, chipotle peppers, garlic, salt, cumin, coriander, and pepper; pour over pork in cooker.

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  • Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.

  • Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.

  • Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado, and cheese evenly among tostadas. Top each with sour cream. Makes 4 servings and reserves.

To store reserves:

Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.)

Nutrition Facts

680 calories; fat 36g; cholesterol 144mg; saturated fat 12g; carbohydrates 40g; mono fat 15g; poly fat 5g; insoluble fiber 8g; sugars 3g; protein 48g; vitamin a 1700.7IU; vitamin c 14.8mg; thiamin 0.9mg; riboflavin 0.7mg; niacin equivalents 8.3mg; vitamin b6 0.7mg; folate 80.6mcg; vitamin b12 1.3mcg; sodium 988mg; potassium 1231mg; calcium 292.8mg; iron 4.5mg.
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