Recipe Details

Pulled Pork Tostadas with Slaw and Chipotle Cream

Prep Time: 30 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound cooked pulled pork, * warm or room temperature
3 or 4 limes
2 tablespoons canola oil, or other neutral-flavored oil
8 cups shredded cabbage, or 1 10-ounce bag coleslaw mix
3/4 cup fresh cilantro, coarsely chopped
1/4 red onion, thinly sliced
Salt
1 cup sour cream
1/2 chipotle chile from a can of chipotle chile in adobo sauce, seeded and finely minced
6 8-inch tostadas, (flat, crisped corn tortillas)
2 tomatoes, diced
3 radishes, cut into wedges

Cooking Directions

Halve and squeeze 1 or 2 of the limes to yield 2 tablespoons of juice. In a large bowl, combine the lime juice and oil. Add the cabbage, onion, and cilantro, tossing to combine. Add salt to taste. Cut the remaining 2 limes into 6 wedges each. Set the slaw and lime wedges aside. 
 
In a small bowl, combine the sour cream and chipotle pepper. Season with salt and set aside.
 
Arrange the tostadas on plates. Top with the pork, slaw, sour cream mixture, and tomatoes. Arrange the lime and radish wedges alongside and serve.
 
Makes 6 servings
 
*Use Chili Rub Slow Cooker Pulled Pork leftovers for this recipe. 

Serving Suggestions

If you like, you can use regular tortillas, warmed up, instead of the crisped ones, to make soft tacos instead of tostadas. Experiment with the slaw to make it your own – try adding shredded zucchini, thinly sliced bell pepper, or diced cucumber.

Nutrition Information

Calories: 350 calories
Protein: 22 grams
Fat: 12 grams
Sodium: 380 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 2 grams
Carbohydrates: 39 grams
Fiber: 6 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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Fabulous!
by anonymous 04/09/2014
I followed recipe as given yet probably used one whole chipotle pepper (not a half a pepper) w/ sour cream. Also used pre-cut "Angel Hair" style cut cabbage, What an invention! Pork was very tender and flavorful. I'll make this again and again.

Amazing!
by anonymous 06/07/2013
I love a dish that makes my family beg for more; and this one is it!

EXCELLENT
by anonymous 03/17/2013
This is one of my go-to recipes when bringing a family a meal or when I entertain. The easiest recipe with great, fresh taste and the ability to change it up for your guests easily (make 1/2 slaw without cilantro), add guacamole, etc. Magnificent leftovers too!

Delicious!
by anonymous 02/27/2013
Wonderfully tasty blend of flavors!

Yum!
by anonymous 12/31/2012
This was so tasty and easy to make.

delicious and fresh tasting
by anonymous 11/10/2012
The recipe I cut out of a magazine said "1/2 canned chipotle chile in adobo sauce" I used about half of a 7 oz. can. Way too hot!! This is much better, although 1/2 of one chile pepper probably isn't enough -- use your judgement.

Awesome
by anonymous 11/04/2012
 This is an excellent recipe to use with the chili slow cooked pork shoulder

Great twist on pulled pork
by anonymous 10/28/2012
 We enjoyed this one a lot. We smoked our pork with the rub instead of using a slow cooker. The slaw, cream and spicy pork came together nicely.

AMAZING!
by anonymous 10/04/2012
Light, fresh and oh so flavorful!

Yum
by anonymous 10/04/2012
Delicious recipe but Chipotle Cream sauce was way too hot!!

excellent easy dinner
by anonymous 09/09/2012
 this was so easy to make and tastes so fresh! A family pleaser that we will add to our rotation. Extra Yummy.

Gourmet Tacos
by anonymous 09/04/2012
Made the Chili Rub Slow Cooker Pulled Pork for this recipe. I made it with a boneless, center cut pork loin roast. Had to cook it on High for 5 hours as I didn't have enough time to cook it on low. Would prefer low next time. I also think 4 or 4.5 hours on High would have been long enough. We used warmed flour and corn tortillas and ate this like tacos instead of a Tostado, which I think would have been difficult.

Incredibly delicious!!!
by anonymous 09/04/2012
I was pretty much blown away by this meal! The pork was juicy and perfectly cooked and the slaw was full of flavor. Also loved the chipotle cream. Just used regular crunchy taco shells (large size) because I couldn't find the tostada shells. It may be a bit much for some kids' palates, so be sure to have some cheddar cheese and regular sour cream on hand for them. Served the tacos with some Mexican rice and it was a very satisfying meal!

Totally delicious
by anonymous 08/27/2012
 The pork was easy to cook, and the slaw and cream were great accompaniments. Definitely remove fat chunks from pork before shredding, and definitely make sure to use fresh cilantro--it made the dish.

Pulled pork
by Chris 07/11/2012
 Awesome. I used prepared cole slaw and the onions, and lime. Big hit with the adults.

Awesome
by anonymous 07/09/2012
 We loved this recipe made it from the ad in Every Day with Rachel Ray magazine. Made the chipotle sauce with a couple of different additions I added lime from 1 juice and one clove of garlic and salt and pepper. The slaw was great as is! Will definitely make this one again

Delicious!
by anonymous 07/05/2012
We loved this recipe! Kids even ate three helpings! However, a few alterations, I used pork tenderloin as it is less fatty...and I doubled the broth. After the pork was shredded I put it back in the crockpot and it absorbed all the liquid. DELICIOUS!!!

Very Good!
by anonymous 06/23/2012
I found this recipe in an ad in the Every Day with Rachel Ray magazine (July/August 2012 pg 24) and the recipe there is a little different then this one. The recipe there listed the instructions on how to season the pork and slow cook it along with the steps to make the Chipotle Cream Sauce. I had problems finding seeded and minced canned Chipotle Peppers in Adobe Sauce so the Chipotle Cream was way to spicy since it would have been a huge chore to seed them while in the sauce. I also had no idea what size of can to buy since it wasn't stated in the recipe. However the pork was phenomenal and very tender and the slaw was yummy! This definitely took some time to make but I am going to make it again for sure.