These healthy shredded pork tostadas with a quick and refreshing pineapple cilantro salsa are the perfect blend of spicy and sweet. They make for a wonderful quick weeknight dinner or a no-fuss weekend meal that the entire family will love.
Vegan or Vegetarian? Legume-Free? Paleo? We’ve got you covered. Scroll down to the chef’s notes section for multiple variations of this delicious and popular dish.
Making your shredded pork from scratch? Check out our easy tender pork recipe below!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- ½ cup diced pineapple
- 1 jalapeno, minced
- ¼ cup chopped cilantro
- 1-pound pork, cooked and shredded (scroll down for recipe if cooking from scratch)
- Juice of 1 lime, plus more limes for serving
- 2 tablespoons avocado oil, plus more as needed for preparing tortillas
- 4 (6-inch) flour or corn tortillas, or Siete grain-free tortillas
- 2 (15-ounce) cans no salt added black beans, rinsed and drained
- 2 ounces spring mix
- 1/3 cup shredded white cheddar, or dairy-free cheese
In a small bowl, combine the pineapple, jalapeno, and cilantro. Toss to combine. Set aside.
In a medium skillet set over medium heat, add the pork and sauté for 4-6 minutes, tossing occasionally, until heated throughout. Squeeze the juice of 1 lime on top of the pork. Remove pork from the pan and set on a plate.
Using the same skillet, add avocado oil and warm over medium-high heat. Once hot, add 1 tortilla. Watch for the tortilla to become golden around the edges and puff in the middle, about 30-45 seconds, then flip. Allow to cook for an additional 20-30 seconds, then remove from the pan. Repeat this with the 3 remaining tortillas, adding more oil as necessary.
Using the back of a fork, smash the black beans in a medium bowl. It’s okay if there is still some texture – this doesn’t need to be completely smooth.
To assemble your tostada, spread the mashed black beans on the crispy tortilla, then top the beans with the shredded pork. Finish the tostada with a handful of spring mix, the pineapple salsa and 1-2 tablespoons of shredded white cheddar. Serve with lime wedges and give the tostada a squeeze of fresh lime before enjoying.
-For legume-free, replace the mashed black beans with mashed avocado.
-For grain-free, use Siete Foods almond flour or cassava flour tortillas.
-For vegetarian or vegan, sub shredded pork with shredded jackfruit.
Crockpot Bone-In Pork Roast
This ‘low and slow’ recipe makes for a meltingly tender pork roast that tastes incredible with our tostadas. Use the leftovers for meal prep this week!
Prep Time: 25 minutes
Cook Time: 10 hours
Total Time: 10.5 hours
- 9 ½ pounds whole pork roast, bone-in shoulder (Pork shoulder butt)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon avocado oil, or other high-heat oil
1) Preheat a large skillet over medium heat.
2) Remove the pork roast from its packaging and season all sides with salt and pepper.
3) Add oil to preheating skillet and tip the skillet to ensure the oil is coating all part of the base of the pan. Add the pork and sear each side for 3-4 minutes, or until the exterior is brown and crispy, about 18-24 minutes total.
4) Place seared pork roast in an 8-quart crockpot, fat cap side up. Cook on low for 10 hours.
5) When finished, the pork will be fork tender. Pull the fat cap off the top and discard. Using 2 forks, shred the meat. Store in a reusable container for quick and easy protein for the week, and use in our delicious tostada recipe!