Print

Crispy Homemade Carnitas Tostadas Recipe with Pickled Red Onion and Cotija

crispy homemade carnitas tostadas - featured image
Print Recipe

A flavorful and satisfying recipe featuring slow-cooked tender pork shoulder crisped to perfection, served on crunchy tostada shells with tangy pickled red onions and salty Cotija cheese.

Ingredients

Scale
  • 3–4 lbs pork shoulder (1.4–1.8 kg), well-marbled
  • 1 medium orange (zest and juice)
  • 1 medium lime (juice)
  • 4 cloves garlic, minced
  • 1 large onion, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano (Mexican oregano preferred)
  • 2 bay leaves
  • Salt and black pepper to taste
  • Pickled Red Onions:
  • 1 large red onion, thinly sliced
  • 1 cup (240 ml) apple cider vinegar
  • 1 cup (240 ml) water
  • 1 tbsp sugar
  • 1 tsp salt
  • 8–10 tostada shells (store-bought or homemade)
  • 1 cup (100 g) Cotija cheese, crumbled
  • Fresh cilantro (optional, handful)
  • Avocado slices or guacamole (optional)

Instructions

  1. Trim excess fat from the pork shoulder. Season generously with salt, pepper, cumin, and oregano. Massage the spices in well.
  2. Place pork in a large Dutch oven or slow cooker. Add quartered onion, minced garlic, bay leaves, orange zest, and juice from the orange and lime. Pour in about 1 cup (240 ml) water or broth. Cover and cook on low for 6-8 hours or on high for 4-5 hours until pork is fall-apart tender.
  3. While pork cooks, combine apple cider vinegar, water, sugar, and salt in a bowl. Stir until sugar and salt dissolve. Add thinly sliced red onions and let sit at room temperature for at least 30 minutes.
  4. Remove pork from pot and let cool slightly. Shred meat with two forks, discarding large pieces of fat or bone. Remove bay leaves and onion pieces from cooking liquid.
  5. Preheat oven to 425°F (220°C). Spread shredded pork evenly on a rimmed baking sheet. Pour a few tablespoons of cooking liquid over pork to keep moist. Bake for 15-20 minutes, stirring halfway, until edges are golden and crispy. Alternatively, crisp pork in a cast-iron skillet over medium-high heat.
  6. Warm tostada shells in oven for 5-7 minutes until hot and crisp. For homemade shells, brush corn tortillas with oil and bake or fry until golden and crunchy.
  7. Assemble tostadas by layering crispy carnitas on each shell. Top with pickled red onions, crumbled Cotija cheese, and fresh cilantro. Add avocado slices or guacamole if desired.
  8. Serve immediately while shells are crunchy and carnitas are warm.

Notes

Keep a splash of cooking liquid when crisping carnitas to maintain moisture while achieving crispy edges. Pickled red onions taste better after marinating longer. Use corn tortillas for gluten-free tostadas. Cotija cheese can be substituted with feta or queso fresco. Slow cooking low and slow is key for tender pork.

Nutrition

Keywords: carnitas, tostadas, homemade, pickled red onion, Cotija cheese, slow-cooked pork, crispy, Mexican street food, easy dinner

Find it online: https://tempotaste.com/crispy-homemade-carnitas-tostadas-recipe-with-pickled-red-onion-and-cotija/