Traditional Carnitas Tostada
Tostadas are a great alternative to tacos, and are the perfect vessel for our out of this world carnitas! It's made in the Instant Pot so it's quick & easy, perfect to make ahead or on a week night!
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 422 |
| Fat: | 32 g |
| Carbohydrates: | 0 g |
| Protein: | 31 g |
| Cholesterol: | 128 g |
| Sodium: | 446 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
Serves: 10-12
Ingredients
- 4-6 lb4-6 lb4-6 lb Pork Shoulder, slightly trimmed of excess fat and cut into 2-inch cubes
- 1 Tbsp1 Tbsp1 Tbsp Garlic Salt
- 1 Tbsp1 Tbsp1 Tbsp Ground Cumin, ground
- 2 tsp2 tsp2 tsp dried Oregano
- 1 tsp1 tsp1 tsp dried Basil
- 1 tsp1 tsp1 tsp ground Coriander
- 1 tsp1 tsp1 tsp Chili Powder
- 1 tsp1 tsp1 tsp Paprika
- 222 Orange, in half, sliced
- 111 Lime, in half, sliced
- 1 cup1 cup1 cup Bone Broth, Bonafide Provisions Chicken
- Corn Tortilla, Sprouted OR tostadas
- Cotija Cheese, cilantro, red onion, and avocado for toppings
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut your pork shoulder into large cubes. This helps to cut down on cooking time.
- Season the meat well with spices: garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, and sweet paprika.
- Add in the cooking liquids, using bone broth instead of regular broth or water provides the complementary amino acids to the muscle meat (amino acids we are lacking in our diet), fresh-squeezed orange and lime juice to top it off.
- Then seal the pot and set it to high pressure for 40 minutes.
- While the meat is cooking, you'll need to crisp the tortillas If using regular corn tortillas. Spray tortillas on both sides with avocado oil, then place on baking sheet. Place into the 400 degree F oven for 5 minutes, then flip, and cook for an additional 5-10 minutes or until they are crispy like a chip.
- Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure. Open the lid.
- Shred the pork with a knife and fork and you are ready to serve!
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