I’m going to go out on a limb and say that carnitas are my absolute favorite food. That decadent, juicy pork with a crispy edge just gets me every time.

Now, in all my years I’ve never actually tried to make carnitas for myself. Another of those things I thought I would screw up royally if I tried.

However, I was, again, wrong. And these carnitas are made extra tender and juicy in the Instant Pot then crisped up to perfection using the broiler in your oven.

Then we pile the crispy, juicy pork high on some tostadas and layer them with all the fixings – cilantro, red onion, avocado, crema, and anything else your heart desires.

What is Instant Pot Carnitas Tostadas?

Carnitas, which translates to “little meats” in Spanish, is a traditional Mexican dish made by slow-cooking pork until it’s tender enough to shred. The meat is then crisped up to perfection, creating a delightful contrast of textures.

Tostadas, on the other hand, are crispy, flat tortillas that serve as the perfect base for piling on layers of deliciousness. Together, they create a dish that’s both satisfying and versatile, perfect for weeknight dinners or festive gatherings.

Why You’ll Love this Recipe

• Quick and Easy: Thanks to the Instant Pot, you can achieve tender, flavorful carnitas in a fraction of the time it takes to cook them traditionally.
• Customizable: From the toppings to the level of crispiness, you can tailor this recipe to suit your preferences.
• Crowd-Pleaser: Whether you’re feeding a family or hosting a party, these tostadas are sure to impress.
• Meal Prep Friendly: The carnitas can be made ahead of time and reheated, making it a great option for busy weeks.

Ingredients

• For the Carnitas:
  • Dried oregano, ground cumin, dried thyme, and dried rosemary for a robust spice blend.
  • Yellow onion and garlic to add depth of flavor.
  • Fresh lime juice and orange juice for a citrusy brightness.
  • Light beer to tenderize the pork and enhance the flavor.
  • Pork shoulder, cut into chunks, for the star of the dish.
• For the Tostadas:
  • Store-bought or homemade tostadas.
  • Toppings like sliced red onion, diced avocado, sliced jalapeño, chopped fresh cilantro, lime wedges, crumbled queso fresco, and Mexican crema.

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Substitutions & Additions

• Pork Alternatives: If you don’t have pork shoulder, you can use pork butt or even chicken thighs for a leaner option.
• Alcohol-Free: Replace the beer with chicken broth or additional orange juice for a non-alcoholic version.
• Toppings: Feel free to get creative with your toppings. Shredded lettuce, pico de gallo, or even a drizzle of hot sauce can add a unique twist.

How to Make this Recipe

Start by adding all the spices, lime juice, orange juice, and beer to the bowl of a pressure cooker. Whisk to fully combine.

Add your diced pork shoulder and season with salt and pepper. Close the lid and set to manual pressure, high, for 35 minutes.

Let it do its thing, then when it’s done do a natural release for 15 minutes. If the pressure isn’t finished releasing after the 15 minutes, finish with a quick release.

Open the lid and let them rest for a couple minutes while you prepare a sheet pan. Line it with foil and spray lightly with nonstick cooking spray.

Heat your oven to the broiler setting, or 500° F, whichever is hotter.

Remove the pork from the pressure cooker to the sheet pan and lightly shred. It should really fall apart at this point and not require mush effort on your part.

Make sure not to shred it too much, you want those larger chunks.

Baste the meat, very generously, with broth from the bowl of the pressure cooker. Place under the broiler and broil for 5 minutes.

Remove from broiler, toss the meat, baste generously again, and broil for additional 5 minutes. You really want to make sure that you are getting those edges nice and crispy.

After basting and broiling twice, remove from the oven and let rest for about 5 minutes. Finish chopping your veggies and getting out all your fixings.

Serve layered over a tostada with added cilantro, jalapeno slices, red onions, avocado, crema, queso fresco cheese – basically anything that your heart desires.

You can also put this meat on regular hard taco shells or corn or flour tortillas, if you’d rather. Or just eat it plain on a plate, like you would find at your favorite Mexican restaurant, with some beans and rice.

Seriously the customizations and possibilities are endless with this delicious, succulent, juicy pork. Grab yourself a beer or some sangria and cheers!

Cooking Tips & Tricks

Don’t Skip the Broiling: This step is essential for achieving the signature crispy texture of carnitas.

Use Fresh Citrus: Freshly squeezed lime and orange juice make a noticeable difference in flavor.

Double the Recipe: Carnitas freeze well, so consider making a double batch to have on hand for quick meals.

Serving Suggestions

Pairings: Serve these tostadas with a side of Mexican rice, refried beans, or a fresh salad.

Presentation: Arrange the toppings in small bowls and let everyone build their own tostadas for a fun, interactive meal.

Drinks: A cold margarita or a refreshing agua fresca would complement this dish beautifully.

Storage Suggestions

Refrigerate: Store leftover carnitas in an airtight container in the fridge for up to 4 days.

Freeze: Freeze the carnitas in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight and reheat in a skillet or the oven.

Reheat: To maintain the crispiness, reheat the carnitas under the broiler or in a hot skillet.

Recipe FAQ

Can I make this recipe without an Instant Pot? Yes, you can cook the pork in a slow cooker on low for 8 hours or in a Dutch oven in the oven at 300°F for 3-4 hours.

What’s the best way to keep tostadas crispy? Store them in an airtight container and assemble them just before serving to prevent sogginess.

Can I use flour tortillas instead of tostadas? Absolutely! You can use flour or corn tortillas and serve the carnitas as tacos instead.

How do I make this recipe spicier? Add a diced jalapeño or a pinch of cayenne pepper to the cooking liquid for an extra kick.

What’s the best cut of pork for carnitas? Pork shoulder or pork butt are ideal because they have enough fat to keep the meat tender and flavorful.

These Instant Pot Carnitas Tostadas are a game-changer for anyone who loves bold, authentic flavors but doesn’t want to spend hours in the kitchen. With tender, crispy pork and a variety of fresh toppings, this dish is as versatile as it is delicious.

Whether you’re hosting a dinner party or looking for a quick weeknight meal, this recipe is sure to become a favorite in your household. Give it a try and let me know how it turns out!