Chipotle Pulled Pork Tostadas Recipe

Turn your pork roast into a mouth-watering tostadas with our simple sauce and salsa mix.
  • Ready in: 10 hours, 25 minutes
  • Prep time: 25 minutes
  • Chill/Cook time: 10 hours
  • By:
  • Servings: 6

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  • 1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix
  • 1 (2½ pound) boneless pork shoulder roast, cut into 4 sections
  • ¾ cup ketchup
  • ¾ cup sour cream
  • 12 (6-inch) corn or flour tortillas
  • 1 (15 ounce) can refried beans
  • 1½ cups shredded Mexican-style cheese blend
  • Optional toppings: shredded lettuce, chopped tomatoes, sliced black olives

cooking methods

  • Slow Cooker
  • Bake


  1. Prepare Chipotle Pulled Pork Slow-Cooker Sauce Mix according to package directions, in a slow cooker, using pork roast and ketchup. Shred pork.
  2. Preheat oven to 400°F. In small bowl, combine sour cream and Simply Salsa Mix. Set aside.
  3. Place tortillas on 1-2 large baking sheets. Bake 5-7 minutes or until crispy, turning over halfway through. In microwave-safe bowl, microwave refried beans on HIGH 1-2 minutes or until heated through, stirring occasionally.
  4. Spread crispy tortillas with refried beans. Top with shredded pork and cheese. Continue baking 3-4 minutes or until cheese is melted. Top with desired toppings and Simply Salsa sour cream.

Makes 6 servings.

Make ahead & freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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Rated 5 out of 5 by from My Husbands Favorite Pulled Pork Ever! My husband said it was his favorite pulled pork he's ever had! We just used it to make pulled pork tacos and we both enjoyed it. I really liked it paired with refried beans! It's very delicious and it made enough to freeze half the cooked pork for another night.
Date published: 2017-04-28
Rated 5 out of 5 by from Amazing Taste! Tried this for the first time and was a bit skeptical since I'm not a huge fan of pork. It was delicious. My family loved it so much they had it for lunch and then dinner!
Date published: 2017-02-19
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