Pork Tostadas

Super flavorful shredded pork on a crispy corn tortilla with all the toppings!

Mexican food is beyond good but I feel is also one of the hardest foods to photograph properly. I also tend to load mine up with all the toppings, so that doesn’t help. This recipe takes a carnita recipe to slow cook the pork and then you make your tostada base when it’s almost time to eat.

What you need:

For the pork:

• 3 to 4 lb pork loin

• 1 Tbsp. vegetable oil

• 3 Tbsp. olive oil

• 2 Tbsp. tomato paste

• 1 Tbsp. reduced sodium soy sauce

• 1/4 cup brown sugar

• 1 Tbsp. cumin

• 2 tsp. dried oregano

• 2 tsp. salt

• 1 tsp. chili powder

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1/2 tsp. smoked paprika

• 1/2 tsp. ground black pepper

• 1/2 tsp. ground chipotle chili pepper

• 1/4 cup orange juice [I did lemon juice due to one of my kids being allergic]

• 2 Tbsp. lime juice

• 1 tsp. liquid smoke

• 2 bay leaves

• 1 yellow onion, diced

• 1 jalapeno, seeded and diced

For the Tostada:

• 12 (6 inch) corn tortillas

• Vegetable oil

• Kosher salt

For the Toppings - pick your favorites:

• Shredded Monterey Jack or cheddar cheese

• Chopped lettuce

• Chopped tomatoes

• Avocado or guacamole

• Crema or sour cream

• Cilantro

• Salsa

• Hot sauce

• Pickled jalapenos

• Pickled red onions

• Queso fresco or cotija cheese

Directions:

1. For the pork: heat vegetable oil in a large skillet over high heat. Sear pork on all sides and let cool down just enough to be able to handle.

2. While cooling, mix together olive oil, tomato paste, soy sauce, brown sugar, cumin, oregano, salt, chili pepper, garlic powder, onion powder, smoked paprika, pepper, and chipotle chili pepper in a medium bowl.

3. Rub all over pork and transfer to a slow cooker.

4. Add orange juice, lime juice, liquid smoke, and bay leaves to slow cooker.

5. Top pork with diced onion and jalapeno.

6. Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours.

7. Then remove to a cutting board to shred. Return to slow cooker and toss to coat.

8. Cook on LOW for 20 minutes.

9. For the tostadas: Poke the center of each tortilla a few times. Bake in a preheated 250 degree oven for 10 minutes. This will help get them extra crispy.

10. In a small skillet, add enough vegetable oil to reach about 1/4 inch up the side. Heat over medium high until it reaches 350 degrees.

11. Fry one tortilla at a time, holding down with a metal spatula. After 30 seconds, flip over and cook for another 15 to 30 seconds or until both sides are lightly brown. Remove to a paper towel-lined baking sheet. Immediately sprinkle with salt.

12. To serve: top tostada shells with pork, cheese, lettuce, tomato, avocado, crema, etc.

Recipe from Carlsbad Cravings