Salsa Verde Pork Tostadas
These Salsa Verde Pork Tostadas are another tasty reason to make my All Purpose Pork Roast. So many tasty meal options from one slow cooker roast, it’s a no brainer. We usually make two meals from it, and freeze the rest for new meals another week. I always try and buy the largest shoulder roast possible, boneless or bone-in works great.
Tostadas are just fried corn tortillas. If you have corn tortillas and want to fry your own, go for it! Or, you can purchase them ready to eat, and come in a big stack. Basically a jumbo tortilla chip.
For the leftover pork combine it with the salsa verde and spices and warm through over the stove. You could certainly microwave if you do not have stove access. Add more salsa if it seems to dry out. The refried beans just get heated over the stovetop as well. I’ve never loved refried beans, but they’ve really grown on me. In combination with everything else, they’re a perfect addition to this dish!
Layer the beans, meat and all your favorite toppings for a simple and tasty tostada. I love using crumbled queso fresco, its mild, cool, and creamy and perfect for these tostadas. Lettuce, tomatoes, green onion, avocado and a drizzle more of salsa verde and you’re all set. Don’t forget the hot sauce!
A simple, quick, and delicious weeknight meal! Pair it with my Creamy Corn Dip for the perfect menu, yum! Let me know what you think of these Salsa Verde Pork Tostadas. Here are a few of my other favorite ways to enjoy my All Purpose Pork Roast.
Pulled Pork Topped Sweet Potatoes
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Salsa Verde Pork Tostadas
- 2 cups leftover pulled pork shoulder see notes
- 1/2 cup salsa verde (green salsa) plus more for serving
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper
- 16 oz can refried beans
- 6 tostadas
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 avocado sliced
- 1/2 cup crumbled queso fresco
- Hot sauce optional for serving
- Lime wedges optional for garnish
In a medium skillet over medium heat, add pork, salsa, garlic & onion powders, chili powder, cumin, and salt and pepper. Stir to combine and cook until heated through. Add additional salsa if needed.
Heat refried beans in a small skillet over medium heat until warmed through.
Spread tostadas with refried beans, then top with shredded pork mixture. Finish with lettuce, tomatoes, avocado, queso fresco, and additional salsa verde, hot sauce, and a squeeze of fresh lime juice if desired.
This recipe is based off using leftovers from my All Purpose Slow Cooker Pork Roast. If you do not have that you could use shredded cooked chicken or other protein of choice.