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brightly colored and fresh - 3 fried tostada bowls filled with shredded carnitas, veggies, mangoes, pickled cabbage and crema

Loaded Carnitas Tostada Bowls

These quick pork carnitas shred perfectly after being cooked in the Insta-pot and are delicious piled high in homemade tostada bowls.
Course Main Course
Cuisine Fusion, Latin
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 583kcal


  • Pressure Cooker / Insta Pot
  • muffin tin


For the Pork:

  • 1 AdapTable Meals Carnitas Pork Roast*
  • 1 cup chicken broth

For the Tostada Bowls:

  • 2 tbsp oil
  • 6 corn tortillas

To Assemble:

  • Romaine chopped
  • Red Cabbage pickled if desired
  • Red onion sliced thin
  • Mango cut into ¼” cubes
  • Tomato diced
  • Salsa
  • Avocado sliced or guacamole
  • Scallions chopped
  • Black beans rinsed and drained
  • Limes sliced
  • Mexican crema or sour cream


Cook the Pork:

  • Place the pork roast in the insta pot and fill with water according to package directions, 1” of chicken broth or water.
  • Cook for 40 minutes.
  • Allow the steam to release and remove the pork from the broth.
  • Wrap in foil and let rest 5 minutes before shredding with 2 forks.

Make the Bowls:

  • Meanwhile, make the tostada bowls by preheating the oven to 350 degrees F.
  • Lightly oil 4 tortillas and place them in between the divots on an upside down cupcake baking tin. This will create a bowl with curved edges.
  • Bake the tortillas for 5 to 7 minutes, until crisp and hold their shape.
  • Quickly sprinkle with a pinch of salt.
  • Repeat for the remaining tortillas.

Assemble the bowls:

  • Fill each bowl with chopped greens and a hefty portion of the shredded carnitas.
  • Top each with desired toppings and serve hot.



If cooking the pork roast from frozen cook for 35 minutes in the Instant Pot.
See the notes in the associated post about alternative methods for preparing tostada bowls.
If you don’t have Adaptable Meals in your market, grab a 3-pound pork roast and season it with 1 tsp salt, ½ tsp of black pepper, oregano, thyme, cumin, garlic, and onion powder before cooking it in the pressure cooker.


Serving: 1g | Calories: 583kcal | Carbohydrates: 12g | Protein: 84g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 230mg | Sodium: 334mg | Potassium: 1448mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg