Carnitas Pineapple Tostadas
Pork roast cooked in the slow cooker with bright citrus flavors, creating tender, shredded pork for the most delicious tostadas!
Ingredients
For the carnitas tostadas:
- 2-4 lb pork roast (loin or shoulder)
- 1 tbsp dried oregano
- 2 tsp paprika
- 2 tsp cumin
- 5 cloves of garlic smashed
- 1 large onion quartered
- juice of 2 oranges
- juice of 2 limes
- 1 cup water
- 2 bay leaves
- tostadas for serving
- grated red cabbage for topping
- queso fresco cheese for topping
For the Cilantro Pineapple Sauce:
- 1 cup sour cream
- ½ cup mayonnaise
- 1 clove garlic
- 1 jalapeño seeded
- juice of 1 lime
- 2 tbsp pineapple juice (or 1 chunk of pinapple)
- 1 cup fresh cilantro
Instructions
- Prepare the pork by combining oregano, paprika, and cumin and rub the roast with the seasoning blend.
- In the slow cooker, add water, orange juice, lime juice, onion, garlic and bay leaves. Place the pork roast in the slow cooker and cook on high for 5 hours or on low for 7-9 hours.
- While the pork is cooking, prepare your cilantro pineapple sauce. Add sour cream, mayonnaise, garlic, jalapeno, lime juice and pineapple juice to your blender. Pulse the blender to combine ingredients before finally adding the cilantro and blending until smooth.
- Once the pork is cooked through, shred with a fork and serve onto tostadas. Top with grated red cabbage, queso fresco and the cilantro pineapple sauce.