These Pulled Pork Tostadas are a quick and easy way to break out of the boring dinner routine!
I like to think that we’re pretty social people. We enjoy grabbing dinner out on the town, or just wandering up to Saratoga and walking the streets on a weekend. But our favorite social activity is inviting friends over to our place. Maybe it’s because both my wife and I like to cook. Maybe it’s because entertaining in your own place is just more fun. Whatever the reason, we’re always looking for an excuse to invite friends over for dinner and drinks.
Back when we lived in Atlanta (which is more years ago than I care to admit), we’d invite our grad school friends over once or twice a month for food, fun and general shenanigans. (The shenanigans ranged anywhere from watching the Super Bowl to playing a board game to breaking out a pinata in the backyard.) As I mentioned, we’re always looking for an excuse to invite folks over, and every May we host a Cinco de Mayo party. In truth, it sometimes becomes a Seis de Mayo party or a Sieta de Mayo party or one time a Dieciocho de Mayo party. (We were out of town the weekend before.)
So one of our last years in Atlanta, we decided to go all out for our Cinco de Mayo bash. We *almost* hired a miriachi band to walk around playing music. We seriously had their business card and all…but in the end, the fact that we were both in grad school led us to passing on the mariachi band. The party was great. We whipped up an epic fajita bar, and we had all sorts of Mexican drinks on hand. But we noticed that two of our best friends didn’t show up. Not a huge deal. We figured that something else had come up. Until the next night when they showed up for the party. Uhhh…oops. Turns out they had gotten the days mixed up for our party. I guess I can’t blame them when our Cinco de Mayo party landed on May 18.
So what do these Cinco de Mayo shenanigans have to do with Pulled Pork Tostadas? Not much. Except that tostadas are a classic Mexican dish. And they’re delicious! We were craving some bright, fresh food the other night. I had some pulled pork left over in the freezer from last summer, so I decided to serve it up on tostada shells. But the real winner of this recipe is the Tomato-Onion topping that goes on top of the pulled pork. It might still be winter here in upstate New York, but this indoor meal totally got us both in the mood for the warmer days ahead. These Pulled Pork Tostadas have definitely earned a spot in the regular dinner rotation now!
What is your favorite way to use leftover Pulled Pork?
Have you ever hired a mariachi band?
Pulled Pork Tostadas
- 8 6” corn tortillas
- 2 Tbsp canola or corn oil
For the Onion-Tomato Topping
- 1 cup grape tomatoes quartered
- ⅓ cup cilantro chopped
- ½ red onion diced
- 1 cup corn fresh or frozen
- 1 14.5 oz can black beans, rinsed
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp chili powder
- 2 Tbsp lime juice
For the Tostadas
- 2 cups lettuce shredded
- 3 cups pulled pork shredded and warmed (homemade or store-bought)
- ½ cup sour cream or Mexican crema
- ½ cup feta cheese crumbled
- lime wedges
- Prepare tostadas by brushing both sides of corn tortillas lightly with canola oil; place tortillas on 2 foil-lined sheet pans. Broil 6” from the heat source for 3 minutes. Flip tortillas and broil for 3-4 more minutes, or until golden brown and crispy.
- Meanwhile, using a large bowl, combine all ingredients for the Onion-Tomato Topping; stir until well combined.
- Divide the lettuce evenly across tostadas. Top with pulled pork, Onion-Tomato Topping, sour cream and feta. Serve with lime wedge.