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Pork Tostadas

Serves 12

Diabetic, Gluten Free, Heart Healthy

Here’s an easy, gluten-free dinner you can make for a crowd. The pork stays moist and juicy in this easy slow-cooker recipe. Make the pork ahead and chop the yummy toppings just before serving.


For the Pork

1 Tbsp dried oregano

1 Tbsp ground cumin

1 large onion, chopped

8 garlic cloves, chopped

1/4 cup fresh lime juice

1/2 cup orange juice

1 cup reduced-sodium chicken broth (gluten free if needed)

4 lbs pork shoulder, cut into 1-inch chunks

1/2 tsp salt

Black pepper, to taste

1 tsp olive oil

For the Tostadas

12 corn tortillas

2 Tbsp crumbled feta cheese

1 avocado, pitted, peeled and diced

1 tomato, chopped

Sliced red onion

Chopped fresh cilantro

Lime wedges, for garnish


For the Pork

Make the pork: In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and broth until combined.

Season the pork chunks with the salt and pepper.

In a skillet, heat the oil over medium heat until hot. Add the pork and sauté until browned on all sides.

Transfer the browned pork to a slow cooker. Pour sauce over the pork. Cook on high for four hours.

Set oven broiler to high heat. With two forks, shred the pork. Spread pork onto a large baking sheet. Spoon 3/4 cup of the juice from the slow cooker on top of the pork, tossing to combine. Broil for four to five minutes, until the pork edges begin to crisp. Set aside.

For the Tostadas

Make the tostadas: Preheat the oven to 450 degrees. Spray both sides of each tortilla with nonstick cooking spray. Arrange the tortillas on two baking sheets in a single layer. Bake for eight to 12 minutes, until golden and crispy.

Assemble the tostadas: top each tortilla with pork and desired toppings. Serve with lime wedges.

Nutrition Facts

Serving size: 1 tostada

Per Serving: Calories: 275; Fat: 12g; Saturated Fat: 3g; Cholesterol: 102mg; Sodium: 269mg; Carbohydrates: 12g; Fiber: 0g; Protein: 28g

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Date Last Reviewed: July 7, 2021
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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