Slow Cooker Ancho Shredded Pork Breakfast Tostadas Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Slow Cooker Ancho Shredded Pork Breakfast Tostadas

Read Directions
Add to Meal Planner
Slow Cooker Ancho Shredded Pork Breakfast Tostadas

Add to Meal Planner


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.


  • 3 lb. pork shoulder (trimmed)
  • 1 large onion (sliced)
  • 2 garlic cloves (minced)
  • 2 dried ancho chiles (stems and seeds removed)
  • 1 tsp. ground cumin
  • 2 tsp. salt
  • 1 tsp. pepper
  • 15 oz. 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)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    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.
    Discover more recipes from Pork