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Spicy Shredded Pork Breakfast Tostadas


Spicy Shredded Pork Breakfast Tostadas are a filling, earthy start to the day or perfect for any meal. Layering of black beans, eggs, cheese, pork and avocado are together irresistible and yet simple to prepare. The bulk of the dish comes from a slow cooker recipe for the pork that is effortless but yields an sultry, spiced pork that makes these tostadas really special.

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  • 1 15-16 ounce jar/can Red Enchilada Sauce; medium-heat
  • 3 tablespoons Light Brown Sugar
  • 1 teaspoon ground Coriander
  • 1 teaspoon ground Cumin
  • 1 2-3 pound Pork Shoulder; extra fat trimmed (leave some fat for flavor)
  • Kosher Salt and freshly ground Black Pepper
  • 1/4 cup Lime Juice
  • 1/4 cup Pineapple Juice
  • 1 Onion (red or yellow, or an equivalent mix), cut into large pieces
  • 3 Garlic Cloves, pressed or diced
  • 1 regular size Corn Tortilla, lightly warmed in a dry skillet or microwave so it is pliable
  • 1/3-1/2 cup Cheddar Cheese, shredded
  • 2 eggs, scrambled (or prepared to your preference)
  • 1/3 cup prepared Black Beans (from scratch or from a can; if canned, drained and rinsed), warmed
  • 1/2 cup Slow Cooker Pineapple Pulled Pork with cooking sauce reserved and warmed
  • 1/8-1/4 small ripe Avocado, cut lengthwise into slices
  • Lime wedges for a squeeze of citrus
  • Fresh Cilantro leaves for garnish


Adapted from


Step 1

Combine the enchilada sauce, brown sugar, coriander and cumin. Stir to mix well and pour into the base of a slow cooker. Turn the pork to coat on both sides with the sauce.
Rinse and pat dry with paper towels the pork shoulder. Liberally salt and pepper all sides of the pork shoulder. Place in the slow cooker on top of the sauce.
Combine the lime juice and pineapple juice and pour over the pork in the slow cooker. Top with the onions and garlic. Gently spoon the sauce over the onions and garlic and stir them into the sauce, mixing in the lime and pineapple juices to fully mix together.
Turn the pork one last time and cook in the slow cooker for 4-6 hours on high, or 8 hours on low.
Lift the pork above the slow cooker, allowing any excess sauce to drip back into the slow cooker; set aside to cool until able to be handled easily. Using two dining forks, pull the pork into fine strips or pieces for serving.

Either in a dry skillet or microwave, sprinkle grated cheese onto the tortilla and cook just until it begins to melt. Place tortilla onto serving plate.
On top of the melted cheese, evenly layer the prepared eggs, then the black beans, followed by the shredded pork. Drizzle with some of the sauce from the slow cooker. Place the avocado slices on top of the tostada and sprinkle with cilantro leaves if desired. Serve with lime wedges.


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