Slow Cooker Pork Carnitas Tostada

Recipe

The juiciest, most flavorful pork carnitas tostadas made in the slow cooker is what you'll get with this drool-worthy recipe.

This carnitas tostada is one of those recipes you can set and forget about until your house is exploding with the aroma of something epic about to happen. Why go to the taqueria when you can BE the taqueria, you know?

pork carnitas served in a tostada and topped with jalapeño slices, pico de gallo and sour cream

Carnitas Tostada Recipe

Laura fuentes holding a skillet of food standing in front of a blue door

Carnitas are made from seasoned pork meat that has been cooked on low heat and for a long time, then shredded and pan-fried until the edges get crispy and browned. This final step, though optional, sets these carnitas tostadas apart from regular pulled pork tacos. These heavenly cooked carnitas are most often used as a filling for tacos, tamales, burritos, lettuce wraps, and tostadas.

Ingredients

I like using pork shoulder or pork butt. Then you’ll need oil, oregano, cumin, and chili powder to make a “wet rub”. I also add onion, garlic cloves, jalapeño, and orange for extra flavor, and serve it on tostadas.

How to Make Pork Carnitas in the Slow Cooker

Here are the steps, but don’t forget to check the video in the recipe card below:

Make a wet rub.
Whisking together olive oil, spices, salt, and pepper, you’ll form a paste to spread onto the meat and infuse it with flavor.
Cook.
Transfer the roast to the slow cooker, add onion, garlic, and jalapeño, and then squeeze fresh orange juice. Cover and cook on low for 10 hours or high for 4 hours.
Shred the meat.
Once the roast is tender and easily pulls apart with a fork, shred the meat with 2 forks.
Make them crispy.
Working in batches, add the pulled pork to a large skillet and sauté until the edges develop a brown 'crust. This. Is. Flavortown.
Assemble and devour.
Toast the tostadas in a toaster oven or oven, then top with carnitas, guac, sour cream, cheese, the works.

Laura’s Tips for Pork Carnitas

Best pork cut for carnitas

I use pork shoulder or pork butt because these cuts have a little more fat, which helps keep the meat tender. Otherwise, you can also use pork loin and boneless pork chops.

Should I pan-fry the cooked meat?

Pan-frying isn't necessary for a delicious taco night, but I highly recommend it because it crisps the edges, adds a new dimension of flavor, and helps lock in the meat’s juices.

Carnitas Tostada Toppings

When it comes to topping your carnitas tostadas, you can get as fancy as you like or keep it simple. Here are some ingredients I like to serve with carnitas:

Pico de Gallo
Avocado Salsa
Guacamole
Sour cream
Salsa
Chopped cilantro
Cotija cheese
Queso Fresco
Any cheese
Chopped red onion
Lime wedges

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Slow Cooker Pork Carnitas Tostadas

Servings: 8

Prep Time: 5

Cook Time: 8

The juiciest, most flavorful pork carnitas tostadas made in the slow cooker is what you'll get with this drool-worthy recipe.

5 from 29 votes

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Watch how it’s made:

Ingredients

2 pounds boneless pork shoulder roast
1 teaspoon salt
½ teaspoon freshly ground pepper
2 teaspoons dried oregano
1 teaspoon cumin
½ teaspoon chili powder
1 tablespoon olive oil
1 onion, coarsely chopped
4 garlic cloves, minced
1 jalapeño, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil
16 tostadas
Toppings: shredded cheddar cheese, salsa, guacamole, avocado slices, sour cream, etc.

Instructions

Prep the pork:

Rinse the pork shoulder and pat dry with a paper towel. Transfer to a large cutting board and generously season with salt and black pepper.
In a small bowl, combine the oregano, cumin, chili powder, and olive oil. Whisk to form a paste.
Using your hands, spread the ‘wet rub’ onto the roast and rub the spices into the meat.
Transfer the pork to the dish of a slow cooker. Add the diced onion, garlic, and jalapeño. Squeeze the fresh orange juice over the roast before tossing the orange halves into the slow cooker.

Cook:

Cover and set to cook for 4 hours on high or 10 hours on low.

Shred the meat:

Once the meat is tender and pulls apart easily, remove the roast onto the cutting board and shred the meat between 2 forks.

Make 'em crispy:

In a large skillet, heat the vegetable oil over medium-high heat. Working in batches, place the shredded pork in an even layer in the skillet. Cook until the edges develop a brown crust.