Classic Pork Carnitas Tostadas

Name: Classic Pork Carnitas Tostadas
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 3 lbs pork shoulder, cut into chunks; 1 onion, quartered; 4 cloves garlic, minced; 1 tsp cumin; 1 tsp oregano; 1 tsp salt; 1/2 tsp black pepper; 1 cup orange juice; 1 lime, juiced; 2 bay leaves; 8 corn tortillas; Vegetable oil, for frying; Shredded lettuce; Diced tomatoes; Sliced avocado; Fresh cilantro, chopped; Lime wedges, for serving

Highlighted under: International Dish Inspirations

Enjoy the bold flavors of Mexico with these Classic Pork Carnitas Tostadas, perfect for a hearty meal or a festive gathering.

Created by

Emily

Last updated on 2025-12-18T20:29:49.155Z

Carnitas, meaning 'little meats' in Spanish, are a traditional Mexican dish made by braising or simmering pork until tender. These tostadas are a delicious way to enjoy carnitas, topped with fresh ingredients and served on crispy tortillas.

        Why You Will Love This Recipe
        Tender, flavorful pork that falls apart with a fork
Crispy tostadas provide the perfect crunch
Versatile toppings for a customized meal
Great for feeding a crowd or meal prep

      

The Essence of Carnitas

Carnitas, a traditional Mexican dish, translates to 'little meats' and is renowned for its rich, savory flavor. The slow-cooking method allows the pork shoulder to become tender and infused with spices, resulting in a melt-in-your-mouth experience. This recipe captures the authentic essence of carnitas, making it a favorite for taco lovers and those seeking a hearty meal.

The combination of orange juice and lime juice not only adds a zesty brightness but also helps to tenderize the meat. As the pork cooks, the citrus flavors meld beautifully with the spices, creating a deliciously aromatic dish that is perfect for any occasion. Whether served on tostadas or in tacos, this carnitas recipe is sure to impress.

Perfectly Crispy Tostadas

Tostadas are the perfect vehicle for enjoying carnitas, providing a delightful crunch that contrasts beautifully with the tender pork. Made from corn tortillas, they are easy to prepare and can be fried to your desired level of crispiness. The frying process enhances the flavor of the tortillas, making them a delicious base for your toppings.

When frying tostadas, it's essential to maintain the right oil temperature. This ensures that they become crispy without absorbing too much oil. A quick fry of about 30 seconds per side will yield a golden-brown tostada that can hold up to the generous toppings without becoming soggy.

Customizable Toppings

One of the best things about tostadas is their versatility. You can easily customize your toppings to suit your taste preferences or dietary needs. Classic toppings like shredded lettuce, diced tomatoes, and sliced avocado add freshness and texture, while fresh cilantro brings a burst of flavor that elevates the dish.

Feel free to get creative with additional toppings! Consider adding pickled jalapeños for a spicy kick, crumbled queso fresco for creaminess, or a drizzle of sour cream or crema for richness. Each bite can be a new adventure, making these tostadas a hit at gatherings or family dinners.

Ingredients

For the Carnitas

3 lbs pork shoulder, cut into chunks
1 onion, quartered
4 cloves garlic, minced
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
1 cup orange juice
1 lime, juiced
2 bay leaves

For the Tostadas

8 corn tortillas
Vegetable oil, for frying
Shredded lettuce
Diced tomatoes
Sliced avocado
Fresh cilantro, chopped
Lime wedges, for serving

Gather all ingredients before starting for a smoother cooking process.

Instructions

Prepare the Carnitas

In a slow cooker, combine pork shoulder, onion, garlic, cumin, oregano, salt, black pepper, orange juice, lime juice, and bay leaves.

Cover and cook on low for 6-8 hours or until the pork is tender and easily shredded.

Once cooked, shred the pork with two forks and mix with the cooking liquid.

Fry the Tostadas

In a large skillet, heat vegetable oil over medium-high heat.

Fry each tortilla for about 30 seconds on each side until crispy and golden brown.

Drain on paper towels and season with salt.

Assemble the Tostadas

Top each tortilla with a generous amount of carnitas.

Add shredded lettuce, diced tomatoes, sliced avocado, and chopped cilantro.

Serve with lime wedges on the side.

Enjoy your delicious tostadas with friends and family!

Serving Suggestions

These Classic Pork Carnitas Tostadas can be served as a main dish or as part of a larger spread. They are perfect for parties, game days, or casual gatherings with friends and family. Pair them with a side of Mexican rice or refried beans for a complete meal that satisfies hungry appetites.

For a refreshing drink, consider serving these tostadas with a classic Mexican beverage like horchata or a tangy agua fresca. The refreshing flavors will balance the richness of the carnitas and make for a delightful dining experience.

Storage and Reheating Tips

If you have leftover carnitas, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the pork even tastier the next day. Reheat the carnitas in a skillet over medium heat, adding a splash of water or broth to keep them moist.

Tostadas are best served fresh, as they can become soggy if stored with toppings. To enjoy leftovers, fry new tortillas and add the reheated carnitas and your choice of toppings just before serving. This way, you can enjoy the delightful crunch of the tostadas every time!

Questions About Recipes

→ Can I make the carnitas in advance?

Yes! The carnitas can be made a day ahead and refrigerated until ready to use.

→ What can I substitute for pork shoulder?

You can use pork butt or even chicken thighs for a different flavor.

→ How do I store leftovers?

Store leftover carnitas in an airtight container in the fridge for up to 3 days.

→ Can I freeze the carnitas?

Yes, the carnitas freeze well. Just make sure to cool them completely before placing them in a freezer-safe container.