Slow Cooker Ancho Shredded Pork Breakfast Tostadas Recipe | Yummly
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Slow Cooker Ancho Shredded Pork Breakfast Tostadas

PORK
15Ingredients
5Hours
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Description

Hearty tostadas topped with succulent ancho shredded pork, refried beans and scrambled eggs are the ultimate brunch idea to create at home with the family. This recipe is courtesy of Sweet Life.

Ingredients

US|METRIC
8 SERVINGS
  • 3 pounds pork shoulder (trimmed)
  • 1 large onion (sliced)
  • 2 garlic cloves (minced)
  • 2 dried ancho chiles (stems and seeds removed)
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 15 ounces canned diced tomatoes (with their juice)
  • 2 cups chicken broth
  • tostada shells
  • refried beans (warm)
  • scrambled eggs (freshly made)
  • salsa (to serve)
  • diced tomatoes (to serve)
  • diced onions (to serve)
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    Directions

    1. To make ancho shredded pork, place the pork shoulder in the bottom of the slow cooker. Add onions, garlic, ancho chiles, cumin, salt, and pepper. Pour in the tomatoes and broth and cover. Cook on high 4-hours or low 7-8 hours.
    2. Remove pork shoulder from slow cooker, shred and use to make tostadas.
    3. To make breakfast tostadas, spread warm refried beans on a tostada shell, top with ancho shredded pork and scrambled eggs. Serve with salsa, diced tomatoes and diced onions.
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