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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.
Featured with this recipe
- Shredded Pork Tostadas Ingredients
- Pork in the Slow Cooker
- How to Make Lighter Tostadas
- Tips for the Best Pork Tostadas
- Substitutions for Easy Pork Tostadas
- Additional Add-Ins
- Frequently Asked Questions
- Storing Shredded Pork with Tostadas
- More Pork Recipes
- How to Make Shredded Pork Tostadas
- Shredded Pork Tostadas Recipe
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! Start with a crispy tostada that is layered with all the delicious toppings for a complete meal!
Tostadas are similar to tacos with a crunchy and hard texture. Tacos have a round shape that holds the taco together in a U-shaped form. Whereas tostadas are flat circles that can be used with a fork or eaten by hand. Both are delicious options for shredded pork, but fun to switch up occasionally.
Shredded Pork Tostadas Ingredients
Mix together all the ingredients to make the best pork tostadas! Each of these ingredients is strong in flavor and brings so much to this pork recipe. You will love the flavor combination of sweet and savory in every bite!
- Pork ribs – Pork is tender and flavorful. It takes on all the flavors it is associated with and soaks it into the meat itself.
- Oregano – A strong aromatic taste with a bitter taste that is subtle.
- Cumin – This is sweet to savory in this dinner.
- Olive oil – Rub the olive oil over the pork. This will help the seasonings stick to the pork and give it both flavors and when being cooked it will caramelize it.
- Onion – The ingredients say coarsely chop which is about 1-inch pieces of onion. Yellow, white, or red onion are all great flavors and crunch to add in.
- Garlic – Spicy, with a raw and nutty flavoring blend with onions and other seasonings. Garlic cloves are simple to break apart and mince quickly.
- Jalapeños – Just a little bit of heat!
- Orange – You may think this sounds strange but it is a zesty add-in that gives this pulled pork a fresh taste.
- Canola oil – At the end of cooking, you will need this oil to give the pork additional crispiness on the outside. Trust me, this is a secret step that everyone will love!
Pork in the Slow Cooker
This pork for these tostadas could not be easier to make. To get that savory, saucy, pull-apart pork simply place it in the slow cooker and let the slow cooker do all the work. As it is slow cooking, your home will be smelling delicious you won’t be able to wait for dinner to be done!
- Prepare pork – 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.
- Cook the pork – Place it in a Crock Pot along with onion, garlic, and jalapeno pepper. 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.
- Shredded pork – Remove the pork and shred it up. Then fry the shredded pork on the stovetop with a bit of oil until it’s just slightly crispy. Then you’re ready to make some yummy tostadas!
How to Make Lighter Tostadas
This tostada recipe with corn tortillas is baked and not fried in oil like traditional tostadas are. They’re nice and crispy and take only a couple of minutes to bake up. Brush each side of some yellow corn tortillas with olive oil, then bake on a baking sheet at 425 degrees for five minutes on one side. Then flip them over and bake for another three minutes on the other. Top with shredded pork and all kinds of toppings. Check out the recipe card below for suggestions.
Tips for the Best Pork Tostadas
Follow these tips for more helpful ways of making this pork tostada dinner the absolute best! It is easy to make and layered perfectly with all your favorite toppings. Find more great tips and ideas on making these tostadas even easier!
- Cutting jalapeños – Make sure to wear gloves when preparing your jalapeno peppers. This will help avoid any juice on your hands that can transfer to your eyes or skin. To make it easier you can use a jar of already diced jalapeños to help.
- Shredding pork – It is best to shred the pork using two forks or even tongs. The pork should fall apart easily and only take a few minutes to pull apart.
- Layering – Start with your tostada and spread refried beans, pork, your classic toppings, beans, sauce, and cheese, then garnish with cilantro and lime juice!
Substitutions for Easy Pork Tostadas
We had the pork in tacos a few days after making the tostadas and they were delicious. Definitely keep this recipe on hand to use for a new taco/burrito/enchilada filling!
- Frozen pork – If you already have your pork frozen, thaw it a couple of days ahead of time. Once it is thawed, you are able to follow the steps below in the recipe card.
- Types of pork – Pork roast, pork chops, or pork ribs are the perfect types of pork to choose from for this slow cooker recipe.
- Protein – Not everyone is a fan of shredded pork. Try chicken, ground beef, or even seafood to make these tostadas come to life.
- Classic toppings – Lettuce, tomatoes, avocados, and black olives are always favorites.
- Beans – Canned black beans or spreading refried beans on the tostada is delicious.
- Sauce – Sour cream, guacamole, and salsa can cool or make it a little hotter on top.
- Cheese – Shredded Mexican blend cheese or cotija cheese crumbs are great additions.
- Top it off – Fresh cilantro and a squeeze of fresh lime juice!
“I made these for dinner last night and my whole family loved them! The kids loved being able to pick what toppings they wanted!”-Aimee
Frequently Asked Questions
The word tostada is Spanish for toasted. Tostada is served on a deep-fried or baked corn tortilla that is light and crispy. This is the base that is topped with meat, cheese, lettuce, and other various toppings.
Tostada, a crispy fried tortilla, often spread with refried beans or guacamole and topped with vegetables and other ingredients. Popular in Mexico, the tortilla—usually a corn tortilla—is flat or bowl-shaped after frying and given a layer of beans or guacamole thick enough to hold the other toppings.
Since a tostada is round, grab it with both hands and lift it up towards your mouth. Don’t tilt it, turn it, or try to do anything else fancy with it. Just hold it straight. Once you’re ready to take a bite, pull the tostada towards your mouth and have at it!
Storing Shredded Pork with Tostadas
It is best to store the shredded pork in an airtight container and place it in the refrigerator for four to five days. When ready to reheat, place it in the microwave or on the stovetop to warm up. The crispy tostadas can be placed in an airtight bag and sealed to keep in the pantry. They will last about three to four days. Place all the toppings in individual containers or plastic bags and store them in the refrigerator.
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More Pork Recipes
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How to Make Shredded Pork Tostadas
Shredded Pork Tostadas
For the pork:
- 1 pound boneless country-style pork ribs or you can use pork shoulder
- salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 Tablespoon olive oil
- 1/2 onion coarsely chopped
- 2 cloves garlic minced
- 3 Tablespoons chopped jalapeno you can use fresh but I actually like it from a jar the best
- 1/2 orange peel and all
- 1 Tablespoon canola oil
For the tostada shells:
- 6 corn tortillas
- 1 Tablespoon canola oil
- black beans drained and rinsed
- diced tomatoes
- diced avocado
- sliced olives
- light sour cream
- cotija cheese crumbles
- cilantro for garnish
- 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 and 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 ¼ 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!
Storing Shredded Pork with TostadasIt is best to store the shredded pork in an airtight container and place it in the refrigerator for four to five days. When ready to reheat, place it in the microwave or on the stovetop to warm up. The crispy tostadas can be placed in an airtight bag and sealed to keep in the pantry. They will last about three to four days. Place all the toppings in individual containers or plastic bags and store them in the refrigerator.
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I made these for dinner last night and my whole family loved them! The kids loved being able to pick what toppings they wanted!
Loved your pork tostadas. A perfect meal for my friend’s gathering, thanks!
This was such a simple recipe! Loved the flavors, can’t wait to make it again! Big hit with the family
This looks fabulous! Now I know what I’m having for Taco Tuesday!! Can’t wait!
Can I use pork chops? That’s all I have. They are bone-in chops and I’ve had them brining for 2 hours.
Yes, you can use pork chops. They should shred nicely!
I am nervous about the orange, does it make the meat sweet?
I don’t think it does but if you are worried about it, you can just leave it out 🙂
I made it last night and it was delicious!
Oh..and the leftover pork is phenomenal the day after for burritos or pork tacos or even just thrown over salad as a type of “taco” salad!! The possibilities are endless!
I’ve made these a few times and my family absolutely LOVES them!! Thanks for the amazing recipe. Easy to make and a great meal especially on a hot day when you don’t want to slave over a hot stove!! Definitely 4 stars!!
Since I have several pork tenderloins in the freezer can I use them?
Yes, of course! I always buy meat when it is on sale and then freeze it to use later. I usually unthaw it overnight in the fridge before using it.
I saw this on Pinterest and happened to have some boneless pork chops defrosted in the fridge. I just had to try this recipe and didn’t feel like going out. So, I threw them in the crock pot and used orange preserves because I have no oranges. I also added just a bit of lemon juice. I can’t wait for them to be done! I will let you know how they turned out.
Can you use pork roast?
Yes, you definitely can!
Did you really only use one pound of meat with all of that seasoning? I have a shoulder defrosting and wonder if I should multiply the seasonings.
Yes, you can use up to 2 Lbs of meat… any more than that and you will want to double the seasonings
mmm . . . I LOVE tostadas and these are so pretty too.
These look delicious. I read through the recipe 2-3 times and I can’t see what the carnitas are, did I miss something?
Whoops! Sorry… shredded pork = carnitas. I fixed it on the recipe to eliminate confusion!