In honor of Cinco de Mayo that’s coming up this weekend, we’re going to spend all week talking about what you should be eating (duh! Mexican food!). I’m excited, since that is one of my favorite cuisines…ever.
This particular recipe is made in the crock pot, major points in my book, and it makes your house smell incredible. You can serve this meat however you like – burrito bowls, wonton tacos, nachos. We served it up on tostadas – which was different from the norm and a fantastic way to enjoy this tender, juicy shredded pork.
(Crock Pot) Pork Carnitas on Tostadas
Ingredients
- 3 lb. BONE IN PORK BUTT/SHOULDER ROAST
- 1 Large ONION, coarsely chopped
- 1 Tablespoon MINCED GARLIC
- 2 teaspoon SALT
- 1 teaspoon PEPPER
- 1 teaspoon ADOBO SEASONING
- 1 teaspoon PAPRIKA
- TOSTADA SHELLS
- SOUR CREAM
- SLICED AVOCADOS
- SHREDDED LETTUCE
- DICED TOMATOES
- SHREDDED CHEESE
- SALSA VERDE
For the Pork Carnitas:
For the Tostadas:
Instructions
- Mix together dry spices in a small bowl. Rub them on the roast.
- Place onion and garlic in the bottom of the crock pot, put pork roast on top. Add water to cover all but the top 1 1/2 inches of the roast.
- Cook on low for 8 hours or high for 4 hours. Remove from crock pot and shred. Add some of the juice and onions from the crock pot to the shredded meat.
- Spread each shell with warmed refried beans, sour cream, layer on shredded pork, avocado, lettuce, tomato, cheese and salsa verde.
To Make Pork Carnitas:
To build tostadas:
Printed from Crumbs and Chaos (www.crumbsandchaos.dreamhosters.com)
You can finding us linking up HERE!
Yum – sounds and looks delish!
Mexican food is my absolute favorite! And I LOVE when I can cook my meal in the crock pot.
Love tostados!
Wonderful recipe! I love it!!!
Thanks for sharing at Must Try Monday. It’s great to see you again. I have never done a Mexican pork dish. These look great! I hope you’ll join me for the blog swap I’m hosting, too. Would love to have you guys!
Oh my does this look scrumptious! Thanks so much for sharing at Mix it up Monday 🙂