Mexican Carnitas Tostada
Crispy tostadas topped with shredded slow-cooked pork, beans, and fresh garnishes. Customizable protein, bean type, and toppings create endless variations from one base.
Ingredients
Method
Cut pork shoulder into 2–3 inch chunks. Peel garlic cloves and halve the onion and orange.
Layer pork chunks, onion, garlic, and orange halves in a slow cooker. Sprinkle with cumin and salt. Cover and cook on low for 8 hours or high for 4 hours, until pork shreds easily with a fork.
Remove and discard solids (orange, onion, garlic); strain carnitas, reserving braising liquid if desired. Using two forks, shred the pork into bite-sized pieces. Return shredded meat to the slow cooker and keep warm.
Heat vegetable oil in a skillet over medium-high heat. Working one at a time, fry each tortilla 1–2 minutes per side until golden and crispy. Transfer to a paper-towel-lined plate.
Heat pinto beans in a small pot or microwave with a splash of water until warmed through, about 3–5 minutes.
Spread a thin layer of warm beans on each crispy tostada. Top with a generous handful of shredded carnitas.
Top each tostada with sliced avocado, crumbled queso fresco, sliced red onion, minced jalapeño, and fresh cilantro. Drizzle with salsa roja and cilantro-lime crema. Serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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