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

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.

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.

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

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.

Top the crunchy tostadas with carnitas, cheese, salsa, guacamole, and sour cream.