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Pulled Pork Tostadas w/ Stone Fruit Salsa

Pulled Pork Tostadas w/ Stone Fruit Salsa

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Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Servings 4 servings


  • 1 pork butt or shoulder/leg
  • 6 cloves garlic
  • 2 T cumin
  • 2 T chili powder
  • 2 T granulated garlic
  • 1 T coriander
  • 2 T salt
  • 1 T black pepper
  • 1/4 c canola oil
  • 1 pt chicken stock
  • 1/4 c chipotles in adobo minced (only a few peppers, unless you want it extra spicy!)
  • 1/4 c honey
  • 1/4 c BBQ sauce
  • 8 small corn tortillas
  • 2 avocados optional
  • For the salsa
  • 1 peach
  • 1 cup cherries
  • 1/2 cup diced onion
  • 1 T minced jalapeno
  • 1/2 T minced cilantro
  • 1/2 T lime juice
  • dash of salt


  • Cut the pork into 1 or 2 pound pieces and season each with cumin, chili powder, granulated garlic, coriander, salt and pepper. Cut small slits in the meat and place garlic cloves in each.
  • Heat canola oil in large pan, sear the meat on all sides. Deglaze the pan with chicken stock.
  • Add the meat and juices to your slow-cooker along with the chipotles, honey and BBQ sauce.
  • Cook on high for 4-6 hours or low for 6-8 hours. When pork is tender, shred it with two forks and return it to the crock pot to cook for 20 additional minutes.
  • For the salsa, combine the fruit, onion, jalapeño, cilantro, lime and salt. The longer the salsa sits, the more flavor it will develop.
  • To serve, heat the tortillas in the oven at 425F until crispy. Top each with pulled pork, salsa and avocado.


This recipe makes a lot of extra pulled pork for leftovers. If you are serving more people, simply increase the salsa batch and tortillas.
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