Piled high with refried beans, shredded pork, shredded cabbage, and sliced tomato, Jalisco-style tostadas de lomo are a popular and delicious Mexican street food. Traditionally, these shredded pork tostadas are served cold, but they can also be served hot, which is how I prefer them. Topped with a mild tomato salsa, you can add heat by adding slices of pickled jalapeños en escabeche and/or a splash of your favorite bottled hot sauce.
Bring pork meat to a boil in water with other ingredients. Cover and reduce heat to low; let simmer for 90 minutes or until the meat is tender.
For the Tomato Salsa and Assembly
Bring tomatoes and water in a medium saucepan over high heat; cover and reduce heat to low. Let simmer for 10 to 12 minutes until the tomatoes have softened. While the tomatoes are cooking, heat the refried beans and shredded pork.
Remove from heat and let cool slightly. Puree the cooked tomatoes in a blender with ½ cup of the water they were cooked in.
Pour tomato salsa into a bowl. Stir in the sliced red onion and crushed oregano; season with salt to taste.
To serve the tostadas, spread each tostada shell with 2 tablespoons of refried beans. Top with about ¼ cup of shredded pork, 2 tablespoons of shredded cabbage, and a slice of tomato. Spoon salsa over tostadas. Garnish with canned jalapeño slices and a splash of your favorite bottled hot sauce.