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Pork and Black Bean Tostadas

Pork and Black Bean Tostadas are bound to be a favorite with the slow cooker pork tossed with black beans on a crispy corn tortilla and delicious toppings.

A white platter with two fried tortilla shells topped with pork, black beans, lettuce, and queso fresco.

This post has been updated from its original March 28, 2014 publishing with new photography, content, and clarified recipe card.

Meat thrown in a slow cooker is one of my favorite things.  If it’s pork, I’m even happier.

Mixing pork with black beans makes for excellent tostadas. But fear not, this mixture will work well in many things like:

  • tacos
  • burritos
  • taco salads
  • enchiladas
  • taquitos or flautas

Pork and black bean tostadas obviously have beans in them, but you won’t want to omit the rice as a side dish. Spanish Rice is a family favorite.

What’s a tostada?

A tostada is a Mexican deep-fried corn tortilla topped with meat and or beans, and then fresh vegetables like lettuce or cabbage, onions, radishes.

Tostada means toasted in Spanish, so the deep-fried tortilla fits that definition.

A top view of the pork and black bean tostada on a white plate and lime slices in the background.

How to make Pork and Black Bean Tostadas

These tostadas are relatively easy to make and are completely adaptable.

Slow Cooker Country Style Pork Ribs

These tostadas really need shredded pork. I love using country style pork ribs because they aren’t really ribs, but the ends of trimmed pork roasts.

Season and sear all the sides of the pork. Allow them to get nice and brown.

4 seasoned country style pork ribs being seared in a skillet.
Seared side of 4 country style pork ribs in a skillet.

The size of these ‘ribs’ varies every time I buy them. Cooking these on low so they shred once done will take anywhere from 6 to 8 hours.

I use chicken broth almost all the time when slow cooking, but sometimes I like to use chicken bouillon granules, Knorr granulated bouillon to be exact. Feel free to use broth instead of the bouillon.

The sweetness in the apple juice is really a flavor enhancer. If you really object to it or don’t have any, use more broth.

Seared country style pork ribs have been placed in an oval 6 quart slow cooker and filled with the broth and apple juice.

Once the pork is done, pull it out of the slow cooker and allow it to rest. I usually shred it in-between stirs while sautéing the vegetables. Reserve a cup of the liquid the pork cooked in and discard the rest.

When dicing the onions and mushrooms, I really diced them really, really small to hide them in the pork and beans mixture from my daughter. But leave them as chunky as you like.

Seasoning the mixture is important. The amount of cumin, salt, and pepper can be increased or decreased according to your own personal tastes and dietary needs. If you like things spicy, feel free to add chili, chipotle, or cayenne powder.

Topping your tostadas is a highly personal thing. I have made these several times and sometimes I top with cabbage and crema. Sometimes lettuce and cheddar cheese.

Here’s a list of possible toppings:

  • shredded lettuce
  • shredded green cabbage
  • sliced radishes
  • cheese: queso fresco, Monterey Jack, pepper Jack, cheddar
  • sour cream or Mexican crema
  • fresh squeeze lime
  • diced onions
  • chopped cilantro
  • salsa
  • pickled jalapeños 
Three-quarter view of an assembled pork and black bean tostada on a white plate and lime wedge in the background.

How to fry tortillas for tostadas

Frying corn tortillas can be a messy job. Wear an apron. Really.

The oil needs to be good and hot before you begin to fry. But it also can’t be too hot. That’s helpful, right?

I have a not-great stove. I start my oil and first couple of shells on medium-high, by the last few shells, I am frying on medium.

A corn tortilla frying in hot oil.

They need to spend a few second in the oil to get a nice crisp on them. The sides will have little bubbles all around them. Air pocket bubbles may form on the top, like the in above image.

This is when you will want to flip them over. Take care when doing so. All in all, each shell will take about 30 seconds in the oil.

Once they have reached the desired crispness, lay them on a paper towel lined plate.

Spilt image of pork and black bean tostadas, a top view and a side view.
Top view of the pork and black bean tostada garnished with lettuce and queso fresco.

Pork and Black Bean Tostadas

Course: Main Course
Cuisine: Mexican
Keyword: Pork and Black Bean Tostadas
Prep Time: 30 minutes
Cook Time: 35 minutes
Slow Cooking Time: 6 hours
Total Time: 7 hours 5 minutes
Servings: 6
Calories: 699 kcal
Author: Michelle De La Cerda

Pork and Black Bean Tostadas are bound to be a favorite with the slow cooker pork tossed with black beans on a crispy corn tortilla and delicious toppings.

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Ingredients

Slow Cooker Pork

  • lbs. country style pork ribs up to 3 lbs.
  • 2 tbsp. vegetable oil
  • ¼ tsp. salt +/-, to taste
  • ¼ tsp. black pepper +/-, to taste
  • ¼ tsp. granulated garlic +/-, to taste
  • 4 cups hot water
  • 2 tbsp. chicken bouillon granules
  • 1 cup apple juice

Tostada Mixture

  • 2 tbsp. extra virgin olive oil
  • ½ cup red onion diced
  • 3 oz. mushrooms diced
  • 2 tsp. garlic minced/grated
  • ¼ cup cilantro chopped
  • ¼ tsp. cumin
  • 15 oz. black beans drained and rinsed
  • 2 tbsp. fresh lime juice
  • 1 cup pork broth from the slow cooker
  • ¼ tsp. black pepper +/-, to taste
  • ½ tsp. salt +/-, to taste
  • vegetable oil for frying
  • 12 corn tortillas

Instructions

Slow Cooker Pork

  1. Heat a skillet on medium-high; add the oil.

  2. Season the pork with salt, pepper, and granulated garlic

  3. Sear the pork on all sides, about 1 minute per side.

  4. Place the seared pork in the slow cooker.

  5. Stir the chicken bouillon into the hot water and pour into the slwo cooker.

  6. Pour in the apple juice.

  7. Cover and cook on low for 6-8 hours.

Tostada Mixture

  1. Remove the pork from the slow cooker and allow to rest. Shred while sautéing the vegetables.

  2. Heat a skillet on medium-high; add the oil.

  3. Sauté the onions for 2 minutes.

  4. Add the mushrooms, garlic, cilantro, and cumin; stir well; continue to cook for 2-3 mintues.

  5. Stir in the pork and any released juices.

  6. Gently stir in the black beans, lemon juice, and pork broth.

  7. Taste for seasoning and add the salt and pepper.

  8. Return mixture to the drained slow cooker, cover, and set to keep warm.

Frying Tortillas

  1. Warm a skillet on medium high with oil for frying tortilla shells.

  2. Using tongs, forks, or chopsticks, place a tortilla in the hot oil.

  3. Flip the tortilla after a few seconds, it will bubble up and sizzle on the sides, remove.

  4. Place on a plate lined with paper towels to absorb the excess oil.

  5. Repeat until all tortillas have been fried. Layer additional paper towels as needed.

Assemblying the Tostadas

  1. Add a couple of kitchen tablespoons of the pork and black bean mixture to the crispy tortilla.

  2. Garnish with any of the toppings mentioned in the notes; serve and enjoy.

Recipe Notes

Toppings for Tostadas

Use any or all of the following for topping your tostadas.

  • shredded lettuce
  • shredded green cabbage
  • cheese: queso fresco, Monterey Jack, pepper Jack, cheddar
  • sour cream or Mexican crema
  • fresh squeeze lime
  • diced onions
  • chopped cilantro
  • salsa
  • pickled jalapeños 
Nutrition Facts
Pork and Black Bean Tostadas
Amount Per Serving
Calories 699 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 10g63%
Cholesterol 140mg47%
Sodium 1714mg75%
Potassium 1109mg32%
Carbohydrates 49g16%
Fiber 10g42%
Sugar 6g7%
Protein 48g96%
Vitamin A 60IU1%
Vitamin C 7mg8%
Calcium 131mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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14 Comments

  • Reply
    Sara Welch
    January 16, 2020 at 2:24 pm

    5 stars
    Adding this to my dinner line up for next week; this looks too good to pass up!

  • Reply
    Demeter
    January 16, 2020 at 2:28 pm

    5 stars
    This will be a fun twist on Taco Tuesday. So easy to make in a slow cooker.

  • Reply
    Erin | Dinners,Dishes and Dessert
    January 16, 2020 at 2:53 pm

    5 stars
    Pork and Black Bean Tostadas are mouth watering!

  • Reply
    Amanda
    January 16, 2020 at 6:10 pm

    5 stars
    I foresee these being made next taco Tuesday!!

  • Reply
    Dorothy Reinhold
    January 16, 2020 at 6:14 pm

    Now this is a dinner that my family is going to love! The pork looks amazing.

  • Reply
    Sandra
    January 17, 2020 at 3:01 pm

    5 stars
    This looks and sounds so good!!! Can’t wait to make it again!

  • Reply
    Tisha
    January 17, 2020 at 5:01 pm

    5 stars
    Great way to change up a taco tuesday! Tostada Tuesday?! I think yes!!

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