Gluten Free/ Mexican and Latin Recipes/ Pork/ Uncategorized

Pork n’ Black Bean Tostadas

Meat thrown in a slow cooker is one of my favorite things.  If it’s pork, I’m even happier.  I started this meal with no idea what I was going to do with it.  I needed protein.  I was craving pork.  Found a package of 6 very meaty country style pork ribs and decided to go with it.  I knew I would figure out what I wanted to do with it in the course of my day.  No one can ever accuse me of being a meal planner, that’s for sure.

I let the meat slow cook all day and  when I went to make dinner, it almost just shredded itself.  So tender and juicy.  At some point in the day I decided I earned the right to have something fried.  Sadly, I didn’t even have corn tortillas, but my dear neighbor saved me by loaning me some.  She and I have a very strong “borrowing” relationship. 

At first, my inclination was to make tacos, but then I opted for tostadas when my 3½ year old distracted me by screaming at the top of her lungs.  I ran to her and left the shell frying.  When I returned to my pan, it was crispy and perfect for a tostada and dinner plans were shifted again.  This was perfect, it allowed the meat and beans which was so juicy and full-flavored tender to be showcased.  I added some onions, cilantro and jack cheese and called it dinner.

Oh, the screaming…it was all for an ant making its way into the house via the front door.  She hates ants.  That one has a dramatic flair…wonder where she got that from?

Onions, mushrooms, garlic, and cilantro


Shredded pork added


Beans mixed gently in

4 cups hot water

2 tbsp chicken bouillon

¼ tsp black pepper

2 cloves of garlic; grated/minced

1 cup apple juice

6-8 meaty country-style pork ribs

½ red onion; sliced

8 oz mushrooms; sliced or chopped

¼ cup cilantro; chopped

Pinch of cumin

Juice of ½ lemon/lime

1 can black beans

1 cup of slow cooking broth

Extra virgin olive oil

8-12 corn tortillas

Corn/safflower/vegetable/canola oil for frying

Add the pork to the slow cooker. In a bowl, add the water, bouillon, pepper, and garlic.  Stir or whisk well.  Stir in the apple juice.  Pour liquid over the pork in the slow cooker. Cook on low for 6-8 hours. 

When the pork is done, remove it from the slow cooker and place it on a cutting board, allowing it to rest.  Meanwhile, in a large pan, add some olive oil and sauté the onions for 2-3 minutes.  Add the mushrooms, cilantro, and garlic and continue to sauté for an additional 2-3 minutes.

While the veggies are sautéing, shred the pork.  Add the shredded pork (and any released juices) to the pan and mix well.  Add the black beans, lemon/lime juice, and the slow cooker broth.  Stir gently and allow the beans to heat through.  Taste for seasoning, add salt and pepper to taste. Set aside.

In another frying pan, heat the “other” oil and fry the tortillas on both sides.  Allow to dry on a paper towel to absorb the excess oil. 

Place a generous portion of the pork and black beans on the fried shell. Add any desired toppings like cilantro, onions, Monterey Jack cheese, sour cream, fresh squeezed lime, &/or salsa.  Enjoy.

Thank you for sharing!

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