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Pork Carnitas Tostadas are yet another way to enjoy slow cooker pork carnitas. When I’m not making Pork Carnitas Tacos with carnitas, it’s likely that we’re having these tostadas instead.

Pork Carnitas Tostada on a marble slab

The trick to assembling a perfect tostada is to stack the crispy tortilla with just enough toppings so that you can lift it to your mouth and take a bite without everything toppling off.

I’m terrible at it.

I’m the same at a salad bar, building a mountain of lettuce, cucumbers, cauliflower, tomatoes, carrots, green peas, corn, mushrooms, pickled beets and croutons that no mere mortal could balance all the way back to the table without a rolling rogue tomato or two. So when you assemble these, try to be realistic. Or don’t.

When I decided to bake the corn tortillas instead of frying them, I wasn’t sure if they’d be crispy enough. They were. These Tostada Shells are made with a method that might surprise you. They are perfectly flat and you’d never guess that they’re baked not fried.

stack of tostada shells

If you happen to have leftover slow cooker pork carnitas in your refrigerator and a little tub of homemade refried beans (like we’ve had this week), you can whip these Pork Carnitas Tostadas up in about 15 minutes for lunch or dinner, serve alongside my Rice Cooker Mexican Rice or Mexican Cauliflower Rice for a light and hearty meal. Or even for breakfast – you could top them with an egg! (If you’ve been reading this blog for awhile, you already know that I want to top everything with an egg.) And for more leftover carnitas inspiration, check out my Pulled Pork Quesadillas and Pulled Pork Nachos!

Recipe Video

Easy Carnitas Tostadas

5 from 6 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Mexican
Calories: 489
Servings: 4 people
I've written this recipe for 4 people, but you can easily multiply the ingredients to make as many tostadas as you'd like.

Ingredients  

Suggested toppings:

  • shredded jack cheese
  • slices avocado
  • thinly shredded green cabbage
  • cherry tomatoes halved
  • sour cream
  • chopped fresh cilantro

Instructions 

For the Carnitas

  • Start by making Slow Cooker Pork Carnitas.
  • If carnitas has been refrigerated, warm it by adding olive oil to a non-stick skillet over medium heat. Add cold carnitas, cook and stir until it has warmed through and edges have crisp. Add cooking liquid or stock to moisten as desired.

For the Tostada Shells

  • Make homemade Tostada Shells or use your favorite store bought shells.

For the Refried Beans

  • Make Homemade refried beans or your favorite canned refried beans.
  • Heat refried beans in a small saucepan over low heat, adding water or stock if beans are dry.

How to Assemble Carnitas Tostadas

  • To assemble tostadas, spread each tostada shell with 1/4 cup refried beans and top with 1/4 cup carnitas. Layer with desired toppings and serve.

Notes

  1. Important note on timing! I like to prepare the carnitas, refried beans and tostada shells a day in advance of serving these so that prep and cooking come together easily. When calculating how much time you’ll beed, be sure to read through the whole recipe and decide ahead of time if you’ll make your own tostada shells and refried beans. Note that you’ll want to make the carnitas a day in advance or at least very early the morning you plan to serve these tostadas.
  2. Nutrition information is for 2 tostadas per person and does not include toppings.

Nutrition

Calories: 489kcal | Carbohydrates: 56g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 1642mg | Potassium: 106mg | Fiber: 7g | Sugar: 20g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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38 Comments

  1. Valentina says:

    Marissa, I had a similar tostada just tonight. We ordered in from our local Mexican restaurant. Yours looks much better! Good thing I didn’t see it first or I would have been bummed when mine arrived. I love your method of baking the tortillas, too. 🙂 ~Valentina

    1. Marissa Stevens says:

      Next time! 🙂 Thanks so much, Valentina!

  2. Kevin says:

    5 stars
    Pork carnita tostadas or tacos, doesn’t matter each one is sure to be a winner! Drooling over those photos, seems like I’m due for some pork carnitas!

    1. Marissa Stevens says:

      I think you are! 😉 Thanks, Kevin!

  3. Kelly | Foodtasia says:

    5 stars
    Marissa, I always pile my tostadas way to high! These look fabulous and I love your homemade tostada shells!

    1. Marissa Stevens says:

      Thank you, Kelly! I’m glad you’re enjoying the tostada shells recipe – I’d never go back to buying them at the grocery store!

  4. Leanne says:

    5 stars
    Both my hubby and I would love these! They’re great for meal prep, for game day parties or just a random Friday night! I’ll be checking out the other recipes you linked to!

    1. Marissa Stevens says:

      Thank you, Leanne! All great ideas!

  5. Matt - Total Feasts says:

    5 stars
    These carnitas tostadas look great, but I’m with you. I don’t think I’d be ‘realistic’ when applying toppings. It just looks too good!

    1. Marissa Stevens says:

      haha…Thank you, Matt! 🙂