Carnitas Tostada Recipe

Main Menu

1. 1

   Season the pork

   In a large bowl, toss the pork shoulder chunks with kosher salt, black pepper, ground cumin, chili powder, and dried oregano until evenly coated.

2. 2

   Brown the pork

   In a large Dutch oven or heavy pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the pork pieces in batches until browned on all sides, about 3-4 minutes per batch. Transfer browned pork to a plate.

3. 3

   Sauté aromatics

   In the same pot, add the remaining 2 tablespoons oil if needed. Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 5 minutes.

4. 4

   Braise

   Return pork to the pot. Add bay leaves, orange juice, lime juice, chicken stock, and any collected juices. Bring to a simmer, then cover and braise on low heat for 2.5 to 3 hours, until the pork is very tender and shreds easily.

5. 5

   Shred and glaze

   Remove pork from the liquid and shred with two forks. Discard bay leaves. Simmer the braising liquid uncovered for 15-20 minutes to reduce to a glossy glaze. Return shredded pork to the pot and stir to combine; cook 5 minutes to absorb the flavors.

6. 6

   Crisp edges (optional)

   Increase heat to medium-high and cook the shredded pork, stirring occasionally, until the outer bits are caramelized and crispy, about 8-12 minutes.

7. 7

   Prepare tortillas

   Heat oil in a deep skillet or fry pan. Fry tortillas in batches until crisp and golden, about 1 minute per side. Drain on paper towels. Alternatively, bake in a 350°F (175°C) oven until crisp, about 5-7 minutes.

8. 8

   Assemble tostadas

   Place a crisp tortilla on a plate. Top with a generous spoonful of carnitas, then sprinkle with finely diced onion, cilantro, and queso fresco. Add avocado slices and a dollop of crema, and finish with salsa and a lime wedge on the side.