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.
For the Pork:
- 1 AdapTable Meals Carnitas Pork Roast*
- 1 cup chicken broth
For the Tostada Bowls:
- 2 tbsp oil
- 6 corn tortillas
- Romaine chopped
- Red Cabbage pickled if desired
- Red onion sliced thin
- Mango cut into ¼” cubes
- Tomato diced
- 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.
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