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!
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.