Savory, juicy, crispy pork carnitas made quick in the instant pot then finished off in the oven for perfectly crispy edges then layered on tostadas and topped with all the fixings!
Prep Time10 minutesminutes
Cook Time1 hourhour10 minutesminutes
Total Time1 hourhour20 minutesminutes
Yield 8servings
5 from 1 vote
Ingredients
1Tbspdried oregano
1Tbspground cumin
2tspdried thyme
2tspdried rosemary
1largeyellow oniondiced
8clovesgarlicminced
2limesjuiced
1/2cuporange juice
12ozlight beer
4lbspork shouldercut into 2 inch chunks
Tostada Toppings
16tostadas
red onionsliced thin
avocadodiced
jalapeñosliced
fresh cilantrochopped
lime wedges
queso frescocrumbled
Mexican crema
Instructions
In the bowl of the pressure cooker, add all ingredients except pork and whisk to combine.
Place diced pork shoulder in to the pressure cooker. Season with salt and pepper and close lid.
Set to manual pressure on high and let cook for 35 minutes. Then let natural release for 15 minutes.
Line a sheet pan with foil and spray lightly with nonstick cooking spray. Heat broiler to high.
Remove pork from pressure cooker to sheet pan and lightly shred with two forks. Baste liberally with sauce from the pot.
Place in broiler for 5 minutes.
Remove from broiler, toss meat, baste liberally again and place back in broiler for additional 5 minutes - you should see the edges of the pork start to get crispy.
Remove from oven and baste again with more sauce. Let cool for about 5 minutes before serving.
Tostadas
Place generous amount of carnitas on the tostada and top with all your favorite toppings.