Pulled pork tostadas are a fun, crunchy twist on classic tacos. Shredded, seasoned pork is piled onto a crispy fried corn tortilla and topped with fresh, bright ingredients. This recipe is a fantastic way to use up leftover pulled pork, transforming it into a completely new meal that’s perfect for a weeknight dinner or a casual gathering.
Ingredients
- 3 lb (1.4 kg) boneless pork shoulder (also called Boston butt)
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 g) kosher salt, plus more for seasoning
- 1 tsp (2 g) black pepper
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1 cup (240 ml) chicken broth or water
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 g) brown sugar
- 12 corn tortillas (6-inch/15 cm)
- 1/2 cup (120 ml) vegetable oil, for frying
- 1 cup (240 g) refried beans, warmed
- 1 cup (150 g) shredded red or green cabbage
- 1/2 cup (75 g) crumbled cotija cheese or queso fresco
- 1/2 cup (120 g) sour cream or Mexican crema
- 1/2 cup (120 ml) salsa or pico de gallo
- 1/4 cup (10 g) fresh cilantro leaves, chopped
- 1 lime, cut into wedges
Instructions
- Season the pork: Pat the pork shoulder dry with paper towels. In a small bowl, mix the salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Rub the spice mixture all over the pork, pressing it in to adhere.
- Sear the pork: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and sear on all sides until well browned, about 3-4 minutes per side. This step builds flavor, so don’t skip it.
- Braise the pork: Pour the chicken broth and apple cider vinegar into the pot. Sprinkle the brown sugar over the pork. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid. Transfer to a preheated oven at 325°F (163°C). Cook until the pork is fork-tender and easily shreds, about 3.5 to 4 hours. The internal temperature should read at least 203°F (95°C) for ideal shredding, but it is safe to eat at 145°F (63°C) with a 3-minute rest; for pulled pork, a higher temperature is necessary for the meat to fall apart.
- Shred the pork: Remove the pot from the oven and let the pork rest for 15-20 minutes. Using two forks, shred the meat, discarding any large pieces of fat. Toss the shredded pork with some of the cooking juices to keep it moist. Keep warm.
- Fry the tostadas: In a large skillet, heat the vegetable oil over medium-high heat until shimmering (about 350°F/177°C). Working in batches, fry each corn tortilla for 1-2 minutes per side, until golden brown and crispy. Drain on paper towels and sprinkle lightly with salt while still warm.
- Assemble the tostadas: Spread a thin layer of warm refried beans on each crispy tortilla. Top with a generous portion of pulled pork, then add shredded cabbage, crumbled cheese, a dollop of sour cream, and a spoonful of salsa. Garnish with cilantro and serve with lime wedges.
Tips
- Use leftover pulled pork: This recipe is ideal for using up leftover pulled pork from a previous meal. If you have it, skip the first four steps and simply reheat the pork in a skillet with a little broth until hot.
- Make it ahead: The pulled pork can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, and reheat gently on the stovetop or in the microwave before serving.
- Don’t overfill: Tostadas are crispy, but they can break if overloaded. Keep the toppings balanced and eat them immediately after assembling.
- Alternative cooking method: If you prefer, you can cook the pork in a slow cooker. Sear the pork first, then place it in the slow cooker with the broth, vinegar, and brown sugar. Cook on low for 8-10 hours or on high for 5-6 hours, until tender.
Serving Suggestions
Serve these tostadas as a main course with a side of Mexican rice or a simple avocado salad. They also make a great appetizer for a party—just cut them into smaller pieces or use mini tortillas. A cold beer or a refreshing agua fresca pairs perfectly with the spicy, savory flavors.
Variations
- Spicy: Add sliced jalapeños or a drizzle of hot sauce (like Cholula or Valentina) on top.
- BBQ style: Swap the salsa for your favorite barbecue sauce and use coleslaw instead of shredded cabbage.
- Vegetarian: Replace the pulled pork with seasoned black beans or grilled portobello mushrooms.
- Different cheese: If you can’t find cotija, use feta cheese or shredded Monterey Jack.
Storage and Reheating
Pulled pork: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or in the microwave in 30-second intervals, until heated through to 165°F (74°C). You can also freeze the pork for up to 3 months in a freezer-safe bag.
Tostadas: Store fried tortillas in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (177°C) oven for 5-7 minutes to crisp them up again.
Frequently Asked Questions
Can I use corn tortillas that are not fried? Yes, you can bake them. Brush both sides with oil and bake at 400°F (204°C) for 10-12 minutes, flipping halfway, until crispy. They won’t be quite as crunchy as fried, but they are healthier.
What is the best cut of pork for pulled pork? Pork shoulder (also called Boston butt) is ideal because it has enough fat and connective tissue to become tender and juicy during long cooking. Pork loin or tenderloin will dry out.
My tostadas are breaking when I bite into them. What am I doing wrong? This usually happens when they are not fried long enough or are overloaded with toppings. Make sure the oil is hot enough (350°F/177°C) and fry until deeply golden and crisp. Also, keep toppings modest.
Can I make this in an Instant Pot? Absolutely. Sear the pork using the sauté function, then add the liquids and brown sugar. Cook on high pressure for 60-75 minutes, then let the pressure release naturally for 15 minutes before shredding.
Is it necessary to sear the pork first? Searing adds a deep, savory flavor through the Maillard reaction. It is worth the extra 10 minutes, but if you are short on time, you can skip it and the pork will still be tasty, just less complex.
How do I keep the tostadas crispy if I’m serving a crowd? Assemble them just before serving, or set up a topping bar so guests can build their own. You can also keep the fried tortillas warm in a low oven (200°F/93°C) on a wire rack for up to 30 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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