For Cinco de Mayo, we’re going to be feasting on Carnitas Tostadas. I can’t wait! It’s one of my favorites, but I rarely make it.
- 3 lb country-style pork strips
- 1 tsp garlic powder
- black pepper
- 1/2 onion chopped
- 1/2 tsp dried oregano
- 1 dozen tostada shells
- 2 cup Refried Beans homemade or canned
- toppings for tostadas : shredded lettuce, guacamole, salsa, sour cream, chopped fresh cilantro
- Place the pork strips in the crock of a slow cooker. Season the pork with garlic powder, salt, and pepper. Add the chopped onion and sprinkle with oregano. Add the water to the pot. Cook on low for 8 hours or on high for about 4. The meat should be fall-apart tender. Save the juices for chili, stew, or soup.
- Preheat the oven to 400° F.
- Remove the meat from the pot and shred it. Place it in a baking dish and bake for about ten minutes to crisp the edges just a bit and brown the meat.
- Warm the tostada shells according to package instructions.
- Heat the beans in a small sauce pot.
- Assemble tostadas by layering tostada shell, beans, carnitas, and other toppings.
Note: the cooked pork is very versatile and can be used in tacos, soups, stews, chili, and sandwiches. Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. Nutritional values are approximate and based on 1 tostada.