Go Back

Slow Cooker Ancho Shredded Pork Breakfast Tostadas

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.
Author Vianney Rodriguez


  • For Ancho Shredded Pork:
  • 1 3 lb. 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
  • 1 15 oz. can diced tomatoes with their juice
  • 2 cups of chicken broth
  • For tostadas:
  • Tostada shells
  • Warm refried beans
  • Freshly made scrambled eggs
  • To serve: salsa diced tomatoes, diced onions


  1. Directions
  2. To make ancho shredded pork:
  3. Place 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.
  4. Remove pork shoulder from slow cooker, shred and use to make tostadas.
  5. To make breakfast tostadas:
  6. Spread warm refried beans on a tostada shell, top with ancho shredded pork and scrambled eggs. Serve with salsa, diced tomatoes and diced onions.