Shredded Pork Tostadas
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs 10 mins
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Total Time
6 hrs 25 mins
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Servings
6 tostadas
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Calories
349 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Shredded Pork Tostadas
Description
Shredded Pork Tostadas feature pork rubbed with oregano, cumin, salt, and pepper, cooked slowly with aromatics and jalapeño to infuse spice and citrus notes from the orange. Once tender, the meat is shredded and fried slightly in canola oil to create a crisp texture contrast. The tortillas are brushed with oil and baked until crisp, providing a sturdy base for the toppings. This combination of slow-cooked pork with crunchy, fresh vegetable toppings creates layers of textures and flavors, from spicy and savory to cool and creamy.
The toppings—lettuce, black beans, diced tomatoes, avocado, olives, sour cream, salsa, cotija cheese, and cilantro—allow customization and brightness to balance the meat’s richness. These tostadas make a filling meal or appetizer that can be prepared in advance by cooking and shredding the pork ahead and reheating before assembly.
Storing shredded pork in airtight containers in the fridge keeps it fresh for up to five days, while leftover crisp tostada shells keep well in sealed bags for a few days. Preparing toppings separately and assembling just before serving preserves the tostadas’ texture.
Ingredients
For the pork:
- 1 pound country-style pork ribs or you can use pork shoulder, boneless
- salt to taste
- black pepper to taste
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 Tablespoon olive oil
- 1/2 onion coarsely chopped
- 2 cloves garlic minced
- 3 Tablespoons jalapeño you can use fresh but I actually like it from a jar the best, chopped
- 1/2 orange peel and all
- 1 Tablespoon canola oil
For the tostada shells:
- 6 corn tortillas
- 1 Tablespoon canola oil
Additional toppings:
- lettuce
- black beans drained and rinsed
- diced tomatoes
- avocado diced
- olives sliced
- sour cream light
- salsa
- cotija cheese crumbles
- cilantro for garnish
Instructions
- Salt and pepper pork liberally. Combine the oregano and the cumin with olive oil and rub them all over the pork.
- Place the pork in a slow cooker and top with the onion, garlic, and jalapeño. Squeeze the orange over the pork (removing any seeds) and place the orange half in the slow cooker with the pork. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the meat is tender, remove it from the slow cooker and let cool slightly before pulling it apart with a fork. In a large sauté pan, heat the canola oil over high heat. Press the shredded pork into the oil and fry until crusty on one side, cover, and set aside.
- In the meantime, preheat the oven to 425 degrees. Cover a cookie sheet with aluminum foil and place tortillas on top. Brush each tortilla with oil on both sides.
- Bake for 5 min on one side. Flip tortillas over and bake for an additional 2-3 minutes or until tortillas become crispy.
- Place about 1/4 cup of the pork mixture on each tostada (you will have leftover pork, heats up great for leftovers). Top with lettuce and additional toppings and serve!
Notes
- Store shredded pork in an airtight container in the refrigerator for up to five days; reheat before serving.
- Keeps tostada shells crisp for three to four days when stored in an airtight bag at room temperature.
- Keep toppings refrigerated in separate containers or bags and assemble tostadas just before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tostadas
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 75mg | 3% |
| Potassium | 308mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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