Pork Carnitas Tostadas

Topped with slow-cooked pork, refried beans and zesty lime slaw, these baked tostadas make a family-friendly lunch or dinner that shines with textural variety.

Prep Time
Cook Time

Step 1: Preheat Instant Pot

Pork Carnitas: Preheat Instant Pot on SAUTÉ mode; add olive oil.

Step 2: Cook pork mixture

In medium bowl, season pork with cumin, salt and pepper. Transfer to Instant Pot; cook, stirring occasionally, for 5 to 7 minutes or until xxxx. Add ancho chile, onion, garlic and bay leaves. Pour in 1/2 cup water, orange juice and lime juice; stir to combine. Set to PRESSURE COOK on HIGH for 30 minutes. Let pressure release naturally. Let cool for 10 to 15 minutes. Using 2 forks, shred pork; stir to reintegrate. Discard bay leaves.

Step 3: Prepare slaw

Zesty Cabbage Slaw: Meanwhile, in large bowl, toss together cabbage, garlic, jalapeño, oil, lime zest, lime juice, salt and sugar until combined.

Step 4: Preheat oven

Preheat oven to 350°F.

Step 5: Bake tortillas

Tostadas: Arrange tortillas on 2 large lightly oiled baking sheets, spacing evenly apart. Bake, turning halfway through, for 10 to 12 minutes or until crisp.

Step 6: Assemble tostadas

Top tostadas with refried beans, pork mixture, slaw, cotija and cilantro. Serve with lime wedges.


Alternatively, air-fry tortillas. Preheat air fryer to 350°F according to manufacturer’s instructions. In batches to avoid crowding, place tortillas in air-fryer basket and air-fry, flipping halfway through, for 4 to 6 minutes or until crisp.

If preferred, cook pork in slow cooker on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.

Microwave ancho chile powder on HIGH for 45 to 60 seconds to lightly toast. Substitute ancho chile pepper with pasilla chile pepper or dried chipotle pepper if preferred, or use 1 tbsp Mexican-style chili powder.