Is there really anything better than Fridays in the summer? How about Fridays in the summer that also include Carnitas Tostadas?! Yes, those Fridays are the best Fridays & that Friday is today!
Could I mention the word Friday anymore? Friday Friday Friday! Yes, I’m super excited that it’s Friday and I’m super excited for beach picnics this weekend and catching up with friends and enjoying the super lovely summer we’re having in San Diego, all with a side of Carnitas Tostadas!
Carnitas are traditionally made by slow braising or deep frying pork in oil or lard, I decided to give it a twist by slow cooking the pork in fresh squeezed orange juice and Mexican beer, then giving it a quick pan fry after it’s slow cooked to give it that delicious, crispy carnitas texture.
Carnitas are super popular in San Diego and can be found in tacos and burritos at restaurants all over town, but I decided to switch things up and serve this slow cooked carnitas on top of a tostada!
Growing up, my brother and I didn’t like refried beans, which is usually the base for most tostadas, so we used queso instead, oh and would you look at that, I just so happened to make Crock-Pot® Slow Cooker Green Chili Queso Dip yesterday!
I spread the queso on the warmed tostadas, then topped them with the carnitas, fresh cilantro, diced onion, queso fresco (because this girl can never have enough cheese in her life!) and guacamole. The combination of flavors and textures is unreal, seriously can’t put it down, must keep eating, deliciousness!
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp dried oregano
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 3 lb boneless pork shoulder
- 1 cup onion (chopped)
- 4 cloves garlic (minced)
- 1 jalapeno (de-seeded & chopped)
- 1 cup fresh squeezed orange juice
- 1 cup Mexican beer
- 3 tablespoons vegetable oil
- Green Chili Queso Dip
- Diced onion
- Queso Fresco
Combine the salt, pepper, oregano, chili powder, cumin and cinnamon in a small bowl. Rub this mixture on the pork shoulder. Add the onion, garlic and jalapeno to the Crock-Pot® Slow Cooker.
Place the pork shoulder on top. Pour the orange juice and beer around the pork in the slow cooker.
Cook on low for 8-10 hours or on high for 4-5 hours.
Once fork tender, remove the pork from the slow cooker, remove any fat, then shred the meat.
Heat the vegetable oil in a large pan over medium high heat. Add the carnitas to the pan and cook for 4-5 minutes, or until slightly crispy.
Spread queso dip, refried beans or guacamole on warmed tostadas, then add the carnitas and toppings of your choice such as diced onion, fresh cilantro, salsa, queso fresco or guacamole.
Remember to keep your Crock-Pot® Slow Cooker handy all summer long, it’s an easy way to make a delicious dinner without turning on the oven and heating up the entire house!
Whether it’s Carnitas Tostadas, Buffalo Chicken Alfredo, Swedish Meatballs, Sriracha Honey Pulled Pork Tacos or Mushroom Ragu, you’ll find dozens of delicious Crock-Pot® Slow Cooker Recipes on the blog to cook up all summer long!
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