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Carnitas Tostadas With Pineapple Salsa
3h 30min
6 servings
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These Carnitas Tostadas With Pineapple Salsa feature crispy corn tortillas topped with succulent slow-cooked pork carnitas and a vibrant, fresh pineapple salsa. The carnitas are tender on the inside with irresistibly crispy edges, while the sweet-tangy pineapple salsa provides the perfect contrast with its bright flavors and hint of jalapeño heat. Finished with creamy avocado and a squeeze of lime, these tostadas deliver an explosion of authentic Mexican flavors and textures in every bite.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
8 g
10 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the pork
Cut pork shoulder into 2-inch chunks. Pat dry with paper towels. Season generously with salt and pepper.
Prepare the aromatics
Peel the garlic cloves. Smash with the side of a knife.
Prepare the orange
Wash thoroughly. Cut in half. Squeeze to extract juice. Reserve the squeezed halves.
Prepare the spice mixture
In a small bowl, mix cumin, oregano, salt, and black pepper.
Sear the pork
Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear the pork chunks on all sides until golden brown, about 2-3 minutes per side. Transfer seared pork to a plate.
Cook the aromatics
Add smashed garlic to the pot. Cook for 1 minute until fragrant.
Return pork and add seasonings
Return all seared pork to the pot. Add the spice mixture, stirring to coat the meat. Add bay leaves and cinnamon stick. Pour in orange juice. Add the squeezed orange halves to the pot.
Slow cook the pork
Add enough water to barely cover the pork. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours until pork is very tender and easily shreds with a fork.
Prepare the pineapple
Remove skin, core, and eyes from the pineapple. Cut into small 1/4-inch dice.
Prepare the red onion
Peel the onion. Finely dice 1/2 of the onion for the salsa. Thinly slice the remaining half for serving.
Prepare the jalapeños
Remove stems. For less heat, remove seeds and membranes. Finely dice.
Prepare the cilantro
Wash thoroughly. Remove stems. Roughly chop the leaves.
Prepare the limes
Cut 2 limes in half. Squeeze to extract juice. Cut the remaining lime into wedges for serving.
Make the pineapple salsa
In a medium bowl, combine diced pineapple, diced red onion, 1 diced jalapeño, 1/2 cup chopped cilantro, and juice of 1 lime. Season with 1/2 teaspoon salt. Mix well and refrigerate until ready to serve.
Prepare the avocados
Cut avocados in half and remove pits. Scoop out flesh. Slice or dice as preferred. Toss with lime juice to prevent browning.
Crisp the carnitas
When pork is tender, remove from liquid and shred with two forks. Heat a large skillet over high heat. Add 2 tablespoons of the cooking liquid and enough shredded pork to cover the bottom of the pan. Cook without stirring until the bottom is crispy, about 3-4 minutes. Stir and cook for another 2 minutes. Transfer to a serving bowl. Repeat with remaining pork.
Prepare the tostada shells
In a large skillet, heat oil to 350°F (175°C). Fry tortillas one at a time until crisp and golden, about 1-2 minutes per side. Drain on paper towels. Sprinkle with salt while still hot.
Assemble the tostadas
Place a tostada shell on each plate. Top with a generous portion of crispy carnitas. Add a spoonful of pineapple salsa. Garnish with sliced avocado. Sprinkle with remaining chopped cilantro and diced jalapeño. Add sliced red onion.
Serve
Serve immediately with lime wedges on the side. Allow guests to squeeze fresh lime juice over their tostadas before eating.
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