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?
- Canola oil
- 6 corn or flour tortillas
- 1 (15-ounce) can refried beans
- 4 cups pulled pork from pork roast
- 2 cups salad greens
- 8-12 ounces grated Monterrey Jack or cheddar cheese
- 1 cup salsa
- ½ 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 ⅛th to ¼th-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.