Fall is a busy time of year, any way you look at it. Even though it’s just my husband and I, we still find this time of year to be pretty hectic. Jeff goes back to school two evenings a week this month for his master’s degree. There’s also weekends filled with college football games and friend get-togethers, as well as the various DIY projects we’re trying to do around the house. Simple, easy-to-prepare meals are absolutely key to getting through this season.
I turn to my slow cooker all year ’round for easy meals. I especially appreciate recipes that call for just a few ingredients, and don’t require me to do a lot of prep work, either before the meal goes into the slow cooker or after it comes out. I kept all of that in mind while creating these Slow Cooker Hawaiian Pulled Pork Tostadas.
To prepare, simple place a boneless pork shoulder in the slow cooker, along with a bit of water, barbecue sauce and a can of diced green chiles, and let it do it’s thing for eight hours. Just before the timer dings, crisp up some corn tortillas in the oven. Shred the pork and divide it among your crisped tortillas, then top with pineapple, red onion, cilantro and queso fresco cheese. These savory-and-sweet tostadas will be a hit for the whole family!
Slow Cooker Hawaiian Pulled Pork Tostadas
- 1 can (7 ounces) diced green chiles
- 1-1/4 cups barbecue sauce, divided
- 1/2 cup water
- 1 boneless pork shoulder (about 2-1/2 pounds), excess fat trimmed
- 12 corn tortillas
- Nonstick cooking spray
- 1-1/2 cups diced pineapple
- 1 cup thinly sliced red onion
- 1/2 cup chopped cilantro
- 1/2 cup crumbled queso fresco cheese
- 2 limes, quartered, for serving
- Place chiles, 1/2 cup barbecue sauce and water in bowl of 4- or 5-quart slow cooker; stir to combine. Place pork over barbecue sauce mixture; turn pork to coat with sauce. Cook, covered, on low 8 hours or until pork is tender.
- Just before pork is finished cooking, preheat oven to 400 degrees F. Place tortillas on rimmed baking pans; spray both sides of tortillas with cooking spray. Transfer to oven and bake 12 to 14 minutes or until tortillas are crisp; turning once halfway through cooking.
- Meanwhile, remove pork from slow cooker; discard cooking juices. Shred pork with tongs or two forks. Place pork in large bowl; stir in remaining 3/4 cup barbecue sauce. Makes about 3 cups pulled pork.
- Divide pulled pork over tortillas. Top with pineapple, red onion, cilantro and queso fresco. Serve immediately with limes for squeezing over tostadas.
Disclosure: This was a sponsored post written by me on behalf of the Ohio Soybean Council & Ohio Pork Council. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.