This Mexican pork tostada recipe is seriously drool-worthy! Crispy tortillas layered with cilantro and lime-infused refried beans, falling off the bone-tender pulled pork, creamy avocado and pickled onions.
Restaurant-style tostadas have met their match!
Simple ingredients and easy preparation are one of the reasons I love Mexican food – and these tostadas check both boxes!. Whether I’m craving comfort food like Mexican Flan or looking to kick back with a simple cocktail like a margarita or a Mexican Mule, this cuisine never fails to satisfy!
Why you will love this recipe
- Cooking pork shoulder in a slow cooker makes incredibly tender and juicy pork – and shredding the meat is a breeze!
- This one hits all the flavor points – crunchy, meaty, creamy, sweet and sour!
- Since you cook a pork shoulder you will have leftovers which freeze beautifully. With a stash of this in your freezer, you can whip these tostadas up anytime the mood strikes.
- Perfect for parties! Everything about this dish can be made ahead – then all you need to do is set everything out in pretty bowls and let guests assemble their own.
- Tamarind Soda – you can find this in some well stocked grocery stores, hispanic grocery stores and I’ve even seen it in Walmart and Target. If you ca’t find it, you can use Coca Cola instead.
- Canned Chipotle peppers in Adobo – chipotles are smoked jalapenos and add a trace of smoky heat to the pork. You can find these in well stocked grocery stores and Hispanic grocery stores as well. If you can’t find them, you can substitute smoked paprika.
- Refried Beans – I used refried black beans since I love them, but use regular ones if that’s what you like/have.
- Combine the spices, salt and pepper in a small bowl.
- Rub all over the pork shoulder.
- Add the pork to the slow cooker. Add the tomatoes, onions, chipotle chiles, and garlic. Pour the tamarind soda over and put the lid on the slow cooker. Cook on low for 8 hours.
- Remove the pork, let cool and shred!
Although both share many of the same ingredients, the main difference is that tostadas are always made with a crispy tortilla whereas tacos use either crispy or soft tortillas and are always folded over the ingredients. Traditionally, tostadas are made with corn tortillas with all the ingredients layered on top. In the U.S. flour tortillas are commonly used and sometimes fried into a bowl shape to hold all the toppings.
The main difference is in the shape of the tortilla. For a chalupa, the tortilla is shaped like a boat with curved sides in order to hold the filling.
Tex Mex Slow Cooker Tostada Recipe
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 4 pounds bone in pork shoulder
- 1 15 oz. can diced tomatoes
- 1 12 oz. bottle tamarind soda Jarrito's
- 1 onion sliced
- 5 garlic cloves
- 3 chipotle peppers in adobo sauce
For the pickled red onions
- 1 cup water
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 2 red onions thinly sliced
- 2 Tablespoons lime juice fresh
For the Tostadas
- 12 tostada shells
- 2 cups refried beans warmed
- 2 avocados diced
- 2 limes cut into wedges
- 2 Tablespoons fresh cilantro minced
To make the Chipotle pork:
- Combine the chili powder, salt, cumin, oregano and black pepper in a small bowl and stir to combine. Rub the pork with the spice mixture.
- Add the pork to the slow cooker. Add the tomatoes, onions, chipotle chiles, and garlic.
- Pour the tamarind soda over and put the lid on the slow cooker. Cook on low for 8 hours.
- Remove the pork from the slow cooker. Using two forks, shred the pork, discarding the bone. Set aside.
For the pickled red onions
- Combine the water, sugar and vinegar together in a small saucepan. Bring the mixture to a boil. Cook, stirring constantly over medium heat until all the sugar is dissolved.
- Remove the pan from the heat and add the onions. Cool. Stir in the lime juice. Onions can be made up to 5 days ahead.
- Spread a thin layer of beans on each tostada shell. Top with pulled pork. Garnish with avocados, pickled onions, lime wedges and sprinkle with cilantro.