Pulled Pork Tostadas with Slaw and Chipotle Cream

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.
Total Time: 30 minutes
Course: Main Course
Keyword: pulled pork
Meal Type: Pork’s 1-2 Punch: Cook Once, Eat Twice
Servings: 1


  • 1 pound cooked pulled pork (*warm or room temperature)
  • 4 limes
  • 2 tablespoons canola oil (OR other neutral-flavored oil)
  • 8 cups shredded cabbage
  • 8 cups shredded cabbage
  • 10 ounces 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 to stadas (8-inch, flat, crisped corn tortillas)
  • 2 to matoes (diced)
  • 3 radishes (cut into wedges)


  • 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.


Save on time, money and waste. Enjoy more meals, where your prep goes the distance. Tonight, prepare Perfect Pulled Pork then tomorrow, turn the left overs into either Pulled Pork Tostadas with Slaw and Chipotle Cream or BBQ Pulled Pork Pizza.
Recipe courtesy of Yummly.com
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