Smoked Pork Tostadas

Our Smoked Pork Tostadas are not only delicious, but also easy to make thanks to your slow cooker! Serve tostadas topped with refried beans, pork, Spicy Salsa and garnished with lime wedges.


  • 1 (6-7 pound) bone in pork butt, thawed
  • 1 tablespoon Better Than Bouillon® Ham Base
  • 1 jalapeño pepper, seeded and finely diced
  • 1 (13.66-ounce) can unsweetened coconut milk
  • ¼ cup firmly packed brown sugar
  • 2 tablespoons liquid smoke
  • 2 (16-ounce) cans of your favorite refried beans
  • 3-4 fresh limes
  • tostadas (2 per serving)
  • 2 tablespoons fresh lime juice (2 small limes)
  • 1 tablespoon Better Than Bouillon® Chili Base
  • 1 tablespoon Canola oil
  • ½ teaspoon salt
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 medium tomatoes, seeded and chopped
  • ¼ cup finely chopped red onion
  • 3 medium cloves garlic, minced
  • 1 tablespoon minced cilantro


  • 2. Rub pork with Ham Base.
  • 3. Coat a 6-quart, oval slow cooker with non-stick cooking spray.
  • 4. In a medium bowl, whisk together jalapeño, coconut milk, brown sugar and liquid smoke.
  • 5. Place pork in prepared slow cooker; pour coconut milk mixture evenly over pork.
  • 6. Cover and cook on high until the meat is fork tender, about 7-8 hours.
  • 7. Transfer cooked pork into a large bowl, let cool slightly. In a separate large bowl, carefully strain hot juice from slow cooker, set aside. With fork, shred pork into bite-size pieces, discard fat and bone. Return shredded meat and juice to slow cooker; set cooker to warm.
  • 8. Serve tostadas topped with refried beans, pork and Spicy Salsa. Garnish with lime wedges.
  • 10. In a small bowl, whisk together lime juice, Chili Base, oil and salt, set aside.
  • 11. In a medium bowl, add beans, corn, tomatoes, onion, garlic and cilantro, stir to combine.
  • 12. Pour Chili Base mixture over prepared salsa ingredients, stir to combine. Cover and refrigerate.
  • Servings : 6-8