Shredded Pork Tostadas

5 from 5 votes

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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.

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!

Lighter 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 one 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.

More Pork Recipes

Love these easy shredded pork tostadas? Try some more of our favorite pork recipes:

How to Make Shredded Pork Tostadas

Shredded Pork Tostadas

5 from 5 votes
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.
Prep Time 15 mins
Cook Time 6 hrs 10 mins
Total Time 6 hrs 25 mins
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 6


For the pork:

For the tostada shells:

Additional toppings:


  • 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 ¼ 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!


Nutrition does not include additional toppings.

Nutrition Information

Calories: 349kcalCarbohydrates: 15gProtein: 14gFat: 26gSaturated Fat: 7gCholesterol: 60mgSodium: 75mgPotassium: 308mgFiber: 3gSugar: 2gVitamin A: 129IUVitamin C: 16mgCalcium: 61mgIron: 2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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  1. 5 stars
    I made these for dinner last night and my whole family loved them! The kids loved being able to pick what toppings they wanted!

  2. Can I use pork chops? That’s all I have. They are bone-in chops and I’ve had them brining for 2 hours.

  3. 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!

  4. 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!!

    1. 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.

  5. 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.

  6. 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.

  7. These look delicious. I read through the recipe 2-3 times and I can’t see what the carnitas are, did I miss something?