Pulled pork tostadas make a delicious, quick meal for easy weeknights or weekends!

There’s just something about pulled pork that makes my husband’s heart swoon. He smokes a couple of Boston Butts on his smoker every few weekends that is absolutely the best I’ve ever tasted. Ever. But, I make a pork roast that yields pulled pork that comes a pretty close second to his smoked version. If we have any leftovers, one way I love to use them is on these pulled pork tostadas.

So simple to just pull together for a quick weeknight supper or even a lunch, if you like.

I normally have the ingredients on hand, so once I have my pulled pork all ready, it just takes a few minutes to get these tostadas on the table.

They are so good, they really make me want to cook more than one pork roast just so I know I have plenty of pulled pork for these tostadas. There’s nothing wrong with that, is there?

Pulled Pork Tostadas Recipe

5 from 1 vote
Pulled pork tostadas make a delicious, quick meal for easy weeknights or weekends!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6


  • Canola oil
  • 6 tortillas
  • kosher salt
  • 1 (15-ounce) can refried beans
  • 4 cups pulled pork , from pork roast
  • 2 cups salad greens
  • 8-12 ounces grated monterey jack cheese
  • 1 cup salsa
  • 1/2 cup sour cream
  • 1 avocado, peeled and chopped or guacamole (optional)


  • Heat refried beans in a microwave safe bowl until completely warmed. Set aside.
  • Pour about 1/8th to 1/4th-inch of oil to a skillet over medium heat. Fry one tortilla at a time in the skillet, flipping once with tongs to brown both sides. Once browned, remove the tortilla to a cooling rack placed on top of paper towels to drain. Repeat until all tortillas have been cooked.
  • Assemble each tostadas by spreading fried tortilla with refried beans, then adding pulled pork, salad greens, cheese, salsa, and sour cream. If using avocado, add it as well.


Calories: 683kcal | Carbohydrates: 60g | Protein: 39g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 103mg | Sodium: 1946mg | Potassium: 1121mg | Fiber: 9g | Sugar: 27g | Vitamin A: 1055IU | Vitamin C: 10mg | Calcium: 457mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. i love pulled pork too…and tostadas…well and about everything that has those delicious Meixcan flavors!

  2. Awk! I’m so happy to find someone else that smokes an obnoxious amount of pork butt too! We smoke 2 or 3 a month also and then freeze in individual packs so dinner is EASY after work. Those tostados look yummy! I may have to try making them tonight! Thanks for sharing

  3. With the pork you made yesterday, anything you use it on will be phenomenal, these tostadas included! Now I really need to make this pork this weekend!

  4. Wooza!! Cooking your pork roast from yesterday this weekend, and definitely making this recipe from leftovers. Two fantastic meals from one roast..what could be easier! Thanks for some great meals!!!!! Happy weekend!!

  5. You are my number one source of dinner recipes! You’re like the meat queen!! Wait, is that an awkward title?? Anyways, once again, pinning this for our menu!!! Thanks Robyn!

    1. Oh my goodness, Aimee. That’s the best compliment you could give me! 🙂 Hope you love it!