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pork carnitas

Instant Pot Pork Carnitas Tostadas with Pico de Gallo

Savory and tendor pork carnitas cooked in the Instant Pot served on top of crispy tostada shells and a fresh side salad.
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Prep Time 5 minutes
Cook Time 55 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • Instant Pot

Ingredients
  

Pork Carnitas and Tostadas

  • 12 oz boneless pork shoulder
  • 1 lime
  • 2 oranges
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup red onions (sliced)
  • 2 garlic cloves (peeled)
  • 1 cup water
  • 1/4 cup cilantro (chopped)

Pico de Gallo

  • 2 roma tomatoes (diced)
  • 1/4 cup red onions (diced)
  • 1/2 cup cilantro (chopped)
  • 1 each lime (juiced)
  • 1/4 teaspoon salt

Other Ingredients

  • 4 cups spring mix
  • 4 tostada shells

Instructions
 

  • Place the pork shoulder in the bottom of the instant pot. Sprinkle in the seasonings and add the red onions, garlic cloves, and chopped cilantro. Squeeze in the orange juice and lime juice. Leave the peels in the pot and pour in the water.
  • Cover the instant pot with the lid making sure it is in the sealed position. Cook on medium setting for 45 minutes (Note: if you do not have an instant pot, you can use a slow cooker on high for 4 to 6 hours)
  • Meanwhile, in a small bowl, mix together the ingredients for the pico de gallo.
  • After the pork cooks, carefully release the steam. Separate the pork from the excess liquid. Use two forks to shred the pork into small pieces. Serve the pork carnitas on top of tostada shells with pico de gallo and a side salad.