Aggie's Kitchen

Slow Cooker Salsa Verde Pork Tostadas

Slow Cooker Salsa Verde Pork Tostadas - all you need is a few ingredients and a little help from your slow cooker to put together this delicious, healthy baked tostada dinner your whole family will love.

My kids went back to school this week. Although I truly enjoy the laid back, non-structured days of summer, by August I find myself feeling a little bit of a mess and craving some routine. Every start of the school year always makes me feel a bit more refreshed and energized and ready to take on a new season. Can anyone else relate??

Back To School 2015 Collage

(Welcome to 3rd and 5th grade! The little guy started preschool a couple mornings a week too. 🙂 )

One thing that I slack on big time over the summer is meal planning. I find myself winging it most days and nights and our dinners are a bit spontaneous and pieced together. Once school starts though, things change and I am a little more on the ball (ha!) with having a dinner plan, especially when after school and evening activities start up. I’ve learned I really have to be or we would be eating sandwiches or scrambled eggs every night for dinner (which isn’t a such terrible thing really, just a bit boring). Needless to say, I do look forward to the more structured idea of “dinner time” during the school year. These Slow Cooker Salsa Verde Pork Tostadas made it to the first week of dinner menu!

Slow Cooker Salsa Verde Pork Tostadas - all you need is a few ingredients and a little help from your slow cooker to put together this delicious, healthy baked tostada dinner your whole family will love.

This is my first month posting along with The Recipe Redux group and our theme for August was “Back to the Dinner Table”. A perfectly appropriate challenge for all of us, especially this time of year, don’t you think? Getting us back into the groove of eating dinner together is always a good thing. If you are unfamiliar with The Recipe Redux, they are the first recipe challenge group created by Registered Dietitians with a focus on taking delicious recipes and making them better for you. When I first started blogging (over 7 years ago) I was a part of a couple of recipe challenge groups (a Barefoot Contessa group and Ellie Krieger group) and I had a lot of fun with them. It always kept me inspired to try something new so joining up with these awesome bloggers in The Recipe Redux group was a no brainer for me.  

One of my family’s favorite and most requested dinners is these Turkey and Spinach Tostadas. I can’t tell you how many times I’ve made them in the last year. I wanted to change them up and do something a little different this week, so I got some help from my crock pot and made these super simple Slow Cooker Salsa Verde Pork Tostadas. You can use any green salsa you like, I took a shortcut and used this store bought salsa but if you are up for it make your own salsa from scratch (like my Roasted Tomatillo Salsa). The technique of baking up the tostadas is the same as the turkey and spinach ones, but this time I used the shredded salsa verde pork and added black beans (corn would be a great substitute for any family members that don’t care for beans).

Slow Cooker Salsa Verde Pork Tostadas - all you need is a few ingredients and a little help from your slow cooker to put together this delicious, healthy baked tostada dinner your whole family will love.

(about halfway through cooking time)

The best part of this recipe is that the tostadas only use up 1 of the slow cooked pork tenderloins, leaving a whole cooked tenderloin for you to enjoy in a completely different meal or to freeze to make these tostadas again. (To freeze, let pork tenderloin cool completely and shred. Place shredded meat in a labeled freezer-safe ziplock bag and store in freezer for a future meal.) We enjoyed these tostadas one night, then enjoyed the shredded pork over brown rice and beans and sauteed vegetables later in the week. Delicious!

The best part of these tostadas is the toppings! I like to pile mine on – shredded lettuce, avocado, red onion, cilantro and more salsa plus a squeeze of lime. It’s messy and soooo good!

Print Recipe

Slow Cooker Salsa Verde Pork Tostadas

Yield: 2 tostadas per serving, 6 servings (using 1 tenderloin)

Ingredients:

For the salsa verde pork:

  • 2.5 lb pork tenderloin
  • pinch coarse salt and fresh ground pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 cup salsa verde
  • juice of 1 lime

For tostadas:

  • 12 corn tortillas
  • 1 1/2 - 2 cups shredded Mexican blend cheese
  • 1 15 oz can black beans, rinsed and drained (I use Bush's Black Beans)

For serving:

  • shredded lettuce
  • cilantro
  • diced avocado
  • extra salsa verde
  • Greek yogurt or sour cream

Directions:

  1. Place pork tenderloin in slow cooker. Season well with salt and pepper, cumin, and oregano. Pour salsa and lime juice evenly over pork. Cook for 4-5 hours on high or 6-8 hours on low.
  2. Take out one pork tenderloin (along with some of the juices) and place on a plate or large cutting board. Using two forks, shred pork.
  3. Preheat oven to 375 degrees. Line 2 large baking sheets (greased with nonstick spray) with corn tortillas (I fit 6 on each baking sheet). Top each tortilla evenly with shredded pork, black beans and shredded cheese. Bake for 14-16 minutes until tortillas are crisp and cheese is melted.
  4. Serve tostadas with all or some:  cilantro, shredded lettuce, avocado, Greek yogurt and additional salsa verde.

To make these tostadas you only need 1 of the tenderloins cooked in the slow cooker. Save the meat from the other cooked tenderloin for another meal during the week or shred it and freeze it for a quick future tostada night.

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40 Responses to “Slow Cooker Salsa Verde Pork Tostadas”

  1. Wendy posted August 22, 2015 at 8:04 am

    This is my kind of meal. I have three kids too so anything that at least a part of can go in the slow cooker is a winner for me. I want to try your salsa recipe too.

    • Aggies Kitchen posted August 23, 2015 at 1:55 pm

      That slow cooker really helps things along doesn’t it? I’m trying to use it more to precook the meats I need for quick dinners (shredded chicken or pork, meatballs, etc) – a lifesaver! I hope you try the salsa, it’s really tastes so fresh and good! Thanks for stopping by!

  2. Regan @ The Healthy Aperture Blog posted August 22, 2015 at 8:07 am

    Glad to have you joining The Recipe ReDux! And I couldn’t Pin these fast enough. I never tire of a good pork tenderloin recipe and these would be a hit with my fam for sure 🙂 

    • Aggies Kitchen posted August 23, 2015 at 1:56 pm

      I’m happy to have joined! Been following long enough 😉 My family really likes pork tenderloin so I’m trying to include it in the rotation more regularly.

  3. Min posted August 22, 2015 at 8:16 am

    So excited to call you my fellow recipe reduxer,Aggie! 😊 can’t wait to see what deliciousness you create in the future!! I love recipes like these. Minimal effort, max flavor and of course leftovers are always always welcomed!! P.S your children are so precious

    • Aggies Kitchen posted August 23, 2015 at 1:57 pm

      The feeling is likewise! Thanks for the kind words about my kids and thanks for stopping by! I loved what you cooked up this time too! 🙂

  4. kelley posted August 22, 2015 at 9:40 am

    Love how simple this recipe is and tex mex is always a hit in our house! Loving all the recipes in the Recipe Redux- can’t wait to check them all out!

    • Aggies Kitchen posted August 23, 2015 at 1:57 pm

      You seriously can’t go wrong with simple and tex mex in my book. Miss ya girl, hope you are well!

  5. Marisa | Marisa Moore Nutrition posted August 22, 2015 at 12:31 pm

    Hi Aggie! Welcome to the Recipe Redux! Looking forward to seeing what you cook up!

    • Aggies Kitchen posted August 23, 2015 at 1:57 pm

      Hi Marisa! Thank you!

  6. Diane posted August 22, 2015 at 12:32 pm

    First of all Aggie, welcome to the Recipe Redux!   Love recipes that set you up for more than one day of ‘meal success’! Pinning!

    • Aggies Kitchen posted August 23, 2015 at 1:58 pm

      Thanks Diane! And yes, it was definitely a bonus with this one. The whole family loved both so win win.

  7. Valerie | From Valerie's Kitchen posted August 22, 2015 at 12:51 pm

    Oooh, love this one, Aggie. I started crisping my tortillas in the oven years ago and I’ve never gone back to frying them in oil. Such a great method and awesomely guilt-free. This is the perfect weeknight meal in my book!

    • Aggies Kitchen posted August 23, 2015 at 1:59 pm

      Thanks Valerie, oven crisp tortillas are the best! I could eat tostadas like this every week.

  8. Sandy @ RE posted August 22, 2015 at 1:21 pm

    Aggie, this recipe sounds fantastic. We make tostadas this way and I agree, it’s all about the topping. This is  a great post and love the options to find other healthy recipes!

    • Aggies Kitchen posted August 23, 2015 at 1:59 pm

      Love the toppings – hope you find some more healthy recipes, there are some really good ones in the link up!

  9. Sandy @ RE posted August 22, 2015 at 1:22 pm

    PS. Your kids are SOOOOoooooo adorable! Look how big Micah is!

    • Aggies Kitchen posted August 23, 2015 at 2:00 pm

      and thanks 🙂 Micah is becoming such a big boy 🙂

  10. Corina posted August 22, 2015 at 2:45 pm

    These look so delicious.   I’m definitely going to have to try it with pork tenderloins and I love that you can save some of the pork for another meal.

    • Aggies Kitchen posted August 23, 2015 at 2:00 pm

      Thank you Corina! Yes, the second meal was great later in the meal and very different too. Everyone loved both!

  11. Erica posted August 22, 2015 at 2:45 pm

    You know I’m obsessed with your other tostada recipe, so I must try this one. I never cook pork…but I’m going to give it a go here! Beautiful. The kids look awesome! Hope their first week went well.

    • Aggies Kitchen posted August 23, 2015 at 2:02 pm

      You could easily use chicken Erika, I really haven’t cooked pork much over the years and recently started cooking it more because to be honest I was getting tired of chicken and ground turkey lol. Everyone loves the pork tenderloins and they are hard to mess up in the slow cooker so this one is a good one to start with. The kids had a great week! Hope you and Kay are well! 🙂

  12. Marjory @ Dinner-Mom posted August 22, 2015 at 2:53 pm

    This sounds fantastic Aggie! I’m reluctantly transitioning to homework and after school bustle. This would be perfect for the busy weeknights!

    • Aggies Kitchen posted August 23, 2015 at 2:02 pm

      Yes the homework came pouring in this week – ugh. Thanks Marjory!

  13. Jeanette | Jeanette's Healthy Living posted August 22, 2015 at 5:31 pm

    Your kids are adorable – can’t believe how big your little one is! This dinner sounds perfect for the start of the school year.

    • Aggies Kitchen posted August 23, 2015 at 2:03 pm

      He’s getting so big Jeanette it’s crazy!! Time is flying. Thanks so much, it was a good first week back meal that I’m sure will be happening again soon 🙂

  14. Robin @Robinsbite posted August 22, 2015 at 6:11 pm

    Welcome to the Recipe Redux! I could eat that meal 5 times a week—it’s such a great go to for dinners and lunch!

    • Aggies Kitchen posted August 23, 2015 at 2:03 pm

      Thanks Robin!! I could eat it every day too 🙂 I did have leftovers for lunch – perfection!

  15. Ally @OmNomAlly posted August 22, 2015 at 9:32 pm

    Oh I will definitely be making these for dinner! Can’t wait to see your future Recipe Redux posts, as this recipe looks amazing 😀

    • Aggies Kitchen posted August 23, 2015 at 2:03 pm

      Thank you so much Ally!

  16. Jessica @ Nutritioulicious posted August 22, 2015 at 11:37 pm

    Welcome to the ReDux! Can’t wait to see your monthly posts! Hope your kids have a great start to the school year!

    • Aggies Kitchen posted August 23, 2015 at 2:04 pm

      Thank you Jessica!

  17. Katie posted August 23, 2015 at 7:27 am

    Yum! These sous amazing! Must try soon since I’m always looking for new slow cooker recipes. 

    • Aggies Kitchen posted August 23, 2015 at 2:04 pm

      You would love these Katie!

  18. Was-The Spicy RD posted August 23, 2015 at 1:48 pm

    Just pinned to next week’s meal plan! I too have been slacking in the meal planning department all summer, but with my kids going back to school next week (new middle schooler and high schooler!) I am so ready to get back in to a routine. Love this recipe and so happy you joined the Recipe Redux!

    • Aggies Kitchen posted August 23, 2015 at 2:05 pm

      Thank you!! Yea, I’m definitely a summer slacker for sure. This week went well and I’m motivated to keep it going. I’m happy I joined too!

  19. Katie @ Mom to Mom Nutrition posted August 23, 2015 at 7:26 pm

    Aggie! Go Momma! Welcome to the Recipe Redux! I love this recipe and I know my guys would too… if I left off the beans 😛 those finicky Serbinski’s! I forgot to do my post this month but can’t wait to cook together in September 🙂 

  20. Liz @ The Lemon Bowl posted August 24, 2015 at 3:47 pm

    This is our first year in four years sending Asher to school for the first time and I am SO excited!!! There is just something exhilarating about the back to school season. Maybe I’ll change my tune with the early wake-ups but I’m really excited to join the rest of the world with back to school fun!! 

  21. Emily @A Tiny Fork posted August 29, 2015 at 12:04 pm

    This looks PHENOMENAL! Yum! Slow cooked pork in a Mexican inspired dish. Two of my favorites. 

  22. bev @ bevcooks posted September 3, 2015 at 9:12 am

    UM, ALL over this.

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