Slow Cooker Carnitas Tostadas
Make the best Slow Cooker Carnitas with this easy recipe! By slow cooking a pork shoulder in orange juice, peppers, herbs and spices, it makes the carnitas so incredibly flavorful. After the pork slow cooks, shred it and pan fry it for that delicious, traditional, crispy carnitas texture! Serve the carnitas on tostadas, or in tacos, for a seriously scrumptious meal.
Video
Ingredients
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 3 pounds boneless pork shoulder, or pork butt
- 1 cup diced red onion
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 cup fresh squeezed orange juice
- 1 cup Mexican beer, or chicken broth
- 3 tablespoons vegetable oil
For serving
- 8 tostada shells
- 1 cup green chili queso dip, click link for recipe
- 3 tablespoons diced onion
- 3 tablespoons fresh chopped cilantro
- ½ cup crumbled queso fresco
- ½ cup guacamole, click link for recipe
Instructions
- 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 a slow cooker.
- Place the pork shoulder on top of the diced veggies.
- 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 excess fat, then shred the meat using two forks, or meat claws.
- Heat the vegetable oil in a large pan over high heat.
- Once the oil is hot and simmering, add 1 cup of the carnitas at a time, to the pan, and cook for 4-5 minutes, or until slightly crispy.
- For serving, spread queso dip on tostadas, add the carnitas and toppings of your choice such as diced onion, fresh cilantro, queso fresco or guacamole.
- The carnitas can also be served in tortillas for tacos or burritos.
Notes
- The nutritional information provided does not include the serving options.
- To make this recipe gluten free, use chicken broth instead of beer, or use a gluten-free beer. Serve the carnitas on corn tortillas, gluten free tostada shells, or in a bowl with rice.
- This carnitas recipe is dairy free. Serve the carnitas without cheese to make the entire recipe dairy-free.
- To store: place leftover carnitas in an airtight container in the fridge for up to 6 days.
- To reheat: if the pork has been slow cooked and shredded, but not pan fried, you can heat it up by pan frying it in the skillet for 5-6 minutes. If you prefer not to fry the pork, you can heat it up in a large pot on the stove over medium-high heat for 10-12 minutes. You can also microwave the pork for 2-3 minutes.
- To freeze: if you plan to freeze the carnitas, I recommend freezing it shredded, but not pan fried. The pork should be sealed in a freezer-safe container before freezing. It can be frozen for up to 3 months. To defrost, place the pork in the refrigerator overnight. Either reheat the pork on the stove, or place it back in a slow cooker on low to reheat for 1-2 hours.
Nutrition Facts
Calories 256kcal (13%)Carbohydrates 7g (2%)Protein 39g (78%)Fat 6g (9%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 102mg (34%)Sodium 402mg (17%)Potassium 785mg (22%)Fiber 1g (4%)Sugar 4g (4%)Vitamin A 392mg (8%)Vitamin C 20mg (24%)Calcium 41mg (4%)Iron 2mg (11%)
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