Crispy Pork Carnitas Tostadas

• 1 pound boneless pork shoulder, cut into chunks
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small onion, sliced
• 4 ounces corn tortillas, for tostadas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1/4 cup sour cream
• 1 tablespoon fresh lime juice

Steps

1. 1 In a bowl, mix pork with cumin, chili powder, oregano, garlic powder, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Sear pork chunks until browned.
3. 3 Reduce heat to medium, add onions, and cook until pork is tender and onions are soft, about 30 minutes.
4. 4 Shred the pork with two forks directly in the skillet.
5. 5 Preheat oven to 375°F. Toast tortillas until crisp, about 5 minutes.
6. 6 Assemble tostadas by placing shredded pork on each tortilla.
7. 7 Top with queso fresco and cilantro.
8. 8 Whisk together sour cream and lime juice for crema, then drizzle over each tostada.
9. 9 Serve with lime wedges on the side.

Equipment

• Large skillet
• Fork
• Baking sheet

Variations

• Substitute chicken for pork for a poultry twist.
• Add diced avocado or pickled red onions for extra flair.

Substitutions

• If queso fresco isn't available, use feta cheese.
• For a dairy-free option, use coconut yogurt in place of sour cream.

Pairings

• Mexican rice
• Black beans
• Fresh salsa

Nutrition

Tips

• For extra crispy carnitas, finish cooking the pork in a 350°F oven for 20 minutes after searing.
• Use a slotted spoon to transfer pork to a bowl for shredding, leaving fat in the skillet for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 300°F oven.

Serving Suggestions

• Serve with a side of fresh guacamole and salsa.
• Pair with a tangy Mexican beer or a zesty lime margarita.

FAQ