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Cook once, Eat twice: Spicy Pulled Pork Tostadas

Cook a whole pork shoulder in the slow cooker until fall-apart tender. Pile the meat onto crispy tortillas for tostadas tonight, then fold into a cheesy casserole later in the week.

Save time and money with a cook once, eat twice strategy: Make a little extra with one meal for now, then transform those leftovers into a simple, quick meal for later in the week. Cook once, eat twice helps you make the most of value-sized packages of meat and other ingredients when they go on sale and takes care of a second meal on another busy night when you’d usually lean on takeout.

Start with the pork. A 4-lb pork shoulder is marinated in dark beer and chipotle salsa, then simmered in the slow cooker with the marinade and smoky, spicy chipotles in adobo. After shredding, save some of the pork for a Tex-Mex–inspired casserole, made speedy with precooked rice and frozen veggies.

For now: Spicy Pulled Pork Tostadas 

For later: Tex-Mex Rice Casserole

In a medium bowl, combine 2 1/2 cups of the shredded pork mixture with 1 (8.8 oz) pkg Nature’s Promise Precooked Mexican Style rice, reheated in the microwave; 1 cup frozen peas, thawed; and ½ (16 oz) pkg frozen mixed pepper strips, thawed. Season with salt and pepper to taste. Transfer to a greased 2-qt. Baking dish, top with ½ cup shredded Cheddar cheese, and bake at 375°F for 20 min., until cheese is browned and bubbling.

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