Get ready to transform your ordinary dinner into an extraordinary Mexican-inspired feast that will have everyone begging for seconds! These Beer Pulled Pork Carnitas Tostadas are not just a meal, they're a culinary adventure that combines tender, beer-infused pulled pork with vibrant corn salsa, all nestled on crispy tostada shells. Imagine falling-apart meat slow-cooked to perfection, marinated in rich beer and spices, topped with a fresh, zesty corn salsa that brings a burst of summer to your plate. Whether you're hosting a fiesta or craving a restaurant-quality meal at home, this recipe is your ticket to flavor town!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs pork shoulder
- 1 can beer
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 12 tostada shells
- 1 cup corn
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, juiced
Instructions
- Begin by preparing the pork shoulder. Trim any excess fat from the pork, then cut it into large chunks for easier cooking and shredding.
- In a large bowl, combine the chopped onion, minced garlic, cumin, chili powder, and a pinch of salt. Rub this mixture all over the pork chunks to ensure they are well-coated with the spices.
- Place the seasoned pork shoulder into a slow cooker. Pour the can of beer over the pork, ensuring it is mostly submerged. The beer will help to tenderize the meat and infuse it with flavor.
- Cover the slow cooker and set it to low heat. Allow the pork to cook for about 8 hours, or until it is tender and easily shreds with a fork.
- While the pork is cooking, prepare the corn salsa. In a medium bowl, combine the corn, diced tomatoes, chopped cilantro, and lime juice. Stir well to combine, and season with salt and pepper to taste. Set aside to let the flavors meld.
- After the pork has finished cooking, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded pork to the slow cooker and mix it with the remaining juices for added flavor and moisture.
- To assemble the tostadas, take a tostada shell and top it generously with the beer pulled pork. Spoon some of the corn salsa over the top.
- Repeat the assembly process for the remaining tostada shells. Serve immediately and enjoy your Beer Pulled Pork Carnitas Tostadas with Corn Salsa!
Tips
- Choose the right cut: Pork shoulder (or pork butt) is ideal for pulled pork due to its high fat content, which keeps the meat tender and juicy during slow cooking.
- Beer selection matters: Use a lighter beer like a lager or pilsner to avoid overpowering the meat's natural flavors. The beer helps tenderize and add subtle complexity.
- Shredding technique: Let the meat rest for 10-15 minutes after cooking before shredding. This helps retain moisture and makes the process easier.
- Crisp your tostada shells: For extra crunch, briefly toast store-bought tostada shells in a hot oven at 350°F for 3-5 minutes before assembling.
- Make ahead friendly: The pulled pork can be prepared a day in advance and reheated, which often improves the flavor as the spices continue to meld.
- Customize your salsa: Feel free to add diced jalapeños or red onion to the corn salsa for extra kick and complexity.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 38g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 125mg
