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Cafe Rio Sweet Pork Tostada

Sweet Pork Tostada

Course Crockpot
Cuisine Mexican
Author adapted from Fit Mama Real Food


  • 2 pounds pork roast
  • 1 can cola NOT diet
  • 1/2 cup brown sugar
  • 1/2 teaspoon garlic salt
  • 1/4 cup water
  • 1 cup diced roasted and peeled Hatch Green Chile
  • 1 10 ounce can enchilada sauce
  • 1 15 1/2 ounce can refried beans heated
  • 1 head romaine lettuce chopped
  • Tomatoes fresh and chopped
  • 1 avocado sliced or diced


  1. Put the pork in a reclosable bag to marinate, pour in half of the can of cola and 1/2 cup brown sugar. Marinate for 2 hours.
  2. Drain marinade and put pork, 1/2 can of cola, water, Hatch chile, enchilada sauce and garlic salt in crock pot on low for about 7-8 hours.
  3. Remove pork from crockpot and let cool until you can shred the meat.
  4. To build your tostadas, smear the refried beans onto tostada shells. Top with a generous portion of the shredded sweet pork, add lettuce, tomatoes and avocado. Drizzle with Tomatillo dressing.