By now, you know there’s nothing more than I love to make and enjoy eating than that of Mexican food, specifically tacos. These pork carnitas tostadas are crispy and crunch while packed full of citrusy flavor. Couple these pork carnitas with crunch tostadas and load it full of your favorite taco fixings and you’ll be in heaven. Make these on your next Taco Tuesday or make any day your Tuesday to make and enjoy these! Buen provecho!
Pork Carnitas Tostadas
Ingredients
- 2 tbsp manteca (pork lard) or vegetable oil
- 2 1/4 lbs pork loin
- 1 tsp coarse salt
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 cup Freshly Squeezed Orange Juice
- 1/4 cup freshly squeezed lime juice
- 2 bay leaves
Directions
- First, set the Instant Pot to Sauté and adjust to More or High. Heat the manteca in the pot until completely melted. Add the pork and fry for 6 to 8 minutes, or until light golden brown. Season with the salt, cumin, and pepper. Add the orange and lime juices and top with the bay leaves.
- Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 25 minutes on high.
- When cooking is complete, quick release the pressure. Unlock and remove the lid. Remove and discard the bay leaves.
- Using two forks, shred the pork on a cutting board.
- Heat a nonstick pan to medium high and melt 2 tablespoons of the manteca. Heat half of the pork batch and use wooden tongs to constantly turn the shredded pork around, making sure to crisp and toast as much of the pork as possible. Repeat with the second batch.
- Finally, serve the pork carnitas with corn tostadas, corn, red onion, sour cream, your favorite hot sauce, fresh cracked black pepper, sea salt, and whatever else you fancy. There’s really no wrong way to go from here. Enjoy!
