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Salsa Verde Pork Tostadas

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 tostadas
Author Laura Doerr


  • 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


  1. 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.

  2. Heat refried beans in a small skillet over medium heat until warmed through.

  3. 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.

Recipe Notes

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.