Shredded Pork Tostadas are easy and so flavorful! Tender pork is made in a slow-cooker and the tortillas are baked, not fried, making this a light, delicious meal.
Shredded Pork Tostadas
These Shredded Pork Tostadas are so packed with flavor, and really easy to put together. The pork is slow cooked with so many spices and flavors, you don’t even need to add any extra sauce or salad dressing! I adapted the pork (carnitas) recipe from the Food Network and it is my new favorite way to do shredded pork. We had the pork in tacos a few days after making the tostadas and they were out of this world good. Definitely keep this recipe on hand to use for a new taco/burrito/enchilada filling! You won’t be disappointed!
Pork in the Slow Cooker
This pork for these tostadas could not be easier to make. To get that savory, saucy, pull-apart pork here’s all you do:
- Use a pound of boneless country style pork ribs or a pork shoulder for this recipe
- Create a rub with oregano, cumin and olive oil and apply it all over the pork.
- Place it in a Crock Pot along with onion, garlic, jalapeno.
- Squeeze the juice of half an orange over the top and then toss in the orange half in the slow cooker.
- Let it simmer for six or so hours on low (or three to four hours on high) until the pork is tender.
- Remove the pork and shred it up.
- Then fry the shredded pork on the stove top with a little oil until it’s just slightly crispy. Then you’re ready to make some yummy tostadas!
I love this recipe because the corn shells are baked, not fried in lots of oil. They’re nice and crispy and they only take a couple of minutes to bake up. Just brush each side of some yellow corn tortillas with olive oil, then bake at 425 degrees for five minutes on one side, and another three or so minutes on the other. Then top with shredded pork and all kinds of toppings! Check out the recipe card below for suggestions.
More Pork Recipes
Love these easy shredded pork tostadas? Try some more of our favorite pork recipes:
- Pork Chili Verde
- Cafe Rio Sweet Pork Copycat
- BBQ Pulled Pork Nachos
- Nectarine Pork Shish Kabobs
- Butternut Squash Pork Burritos
How to Make Shredded Pork Tostadas
For the pork:
- 1 Lb. boneless country-style pork ribs or you can use pork shoulder
- salt and pepper to taste
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 Tbsp. olive oil
- 1/2 onion coarsely chopped
- 2 cloves garlic minced
- 3 Tbsp. chopped jalapeno you can use fresh but I actually like it from a jar the best
- 1/2 orange peel and all
- 1 Tbsp. canola oil
- Salt and pepper pork liberally. Combine the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. 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 3-4 hours.
- Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute 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 oven to 425-degrees. Cover a cookie sheet with aluminum foil and place tortillas on top. Brush each tortilla with oil on both sides and bake for 5 min on one side. Flip tortillas over and bake an additional 2-3 minutes or until tortillas become crispy.
- Place about 1/4 c. 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!