Pulled Pork Tostadas

An excellent hearty appetizer or light meal, these tostadas combine simple ingredients to delicious effect, thanks to a slow seasoned braise on the pork shoulder. Be sure to get those crispy bits that fry at the end of the braise: they’re the most succulent part.


30 minutes


3 hours


6 servings




Pulled Pork

  • 3 pounds boneless pork shoulder, cut into 2-inch cubes
  • ½ cup orange juice
  • ¼ cup lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • kosher salt
  • 2 garlic cloves, peeled


  • 6 taco-sized flour tortillas
  • 6 Tablespoons Challenge Lawry’s Seasoned Salt Butter Snack Spread, softened
  • 2 avocados
  • ¼ cup sour cream
  • ¼ cup lime juice
  • kosher salt
  • 2 cups coleslaw mix
  • fresh cilantro, for garnish


  • 1

    To make pulled pork, place pork in a large pot with orange juice, lime juice, cumin, smoked paprika, 1 teaspoon kosher salt, garlic, and enough water to just cover the meat. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 2 hours.

  • 2

    Increase heat to medium-high and cook until liquid has evaporated, about 45 minutes. Watch the pork closely towards the end of the cooking time, turning and frying the meat in the rendered fat until crisp and browned. Transfer to a large platter and gently shred.

  • 3

    To make tostada shells, preheat oven to 400°F and line a baking sheet with foil.

  • 4

    Brush both sides of each tortilla with Challenge Lawry’s Butter Snack Spread and place on prepared baking sheet. Bake until golden brown and crisp, flipping every 5 minutes, about 15 minutes total.

  • 5

    To make avocado crema, combine avocado, sour cream, lime juice, 2 Tablespoons water, and ¼ teaspoon kosher salt in a blender. Blend until smooth. Add more water, if needed, to thin to a spreadable consistency.

  • 6

    To assemble, spread each tostada shell generously with avocado crema and top with a handful of coleslaw mix, and a scoop of pulled pork. Garnish with fresh cilantro and serve

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