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Pulled Pork Carnitas Tostados

Carnitas means “little meats” and are the result of braising pork over low heat for hours until tender. Once shredded, it forms a delicious topping for a crispy tortilla. There are a myriad of toppings you can use—pickled onions, salsa, guacamole, tomatoes, shredded cabbage and cheese. Whatever the toppings are, the pork is so flavorful that it will shine through.

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people

Ingredients

  • 6 pounds pork shoulder roast

For the spice rub:

  • 1 Tablespoon Ancho Chili Powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon dry mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons salt
  • 1 tablespoon oiive oil

For the carnitas:

  • 1 onion thickly sliced
  • 6 cloves garlic minced
  • 12 ounces beer preferably pale ale

For the tostados:

  • 8-10 corn tortillas
  • 2 tablespoons olive oil

Instructions

FOR THE CARNITAS:

  1. In a small bowl combine all of the ingredients for the spice rub. Rub on the outside of the pork shoulder for a few minutes until the rub is absorbed into the meat.
  2. If you have a slow cooker that also browns the meat, or in a large skillet, add the olive oil , and sauté the onion until it is slightly brown. Add the garlic and sauté for just two minutes until it is cooked but not brown. Move the onion and garlic to the side and add the pork roast. Brown all sides of the roast. This should take about ten minutes. If you used a skillet, transfer the pork, onion and garlic to the slow cooker. Add the beer and cook on a low for 5-6 hours until the pork is very soft but not mushy.
  3. Remove roast from slow cooker and shred, discarding all of the fat.
  4. You can refrigerate the pork overnight at this point.
  5. When ready to serve, place the shredded pork on a foil-lined baking sheet. Broil in the oven for 3-4 minutes until it gets just crispy. Set aside.

FOR THE TOSTADOS:

  1. Turn oven to 400 degrees.
  2. Brush the tortillas with olive oil and place them on two foil-lined baking sheets.
  3. Bake until they are just starting to brown, about 10 minutes.
  4. Put the crispy pork back in the hot oven for 5 minutes to rewarm.

  5.  Divide the pork carnitas among the crispy tostados. Top with your choice of shredded cabbage, avocados, guacamole, tomatoes, cheese, pickled onions and /or sour cream.