- 4 lbs. boneless pork shoulder in one large piece
- 1 yellow onion, thinly sliced
- 2 tablespoons ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lime juice
- 1 tablespoon neutral oil
- 2 teaspoons kosher salt
- 16 oz Mexican beer, like modelo or tecate
- 8 oz Mexican crema
- 1 lime, zested and juiced
- 1/3 cup cilantro leaves and stems
- 1 tablespoon minced jalapeño
- 1/2 teaspoon kosher salt
- 16 tostada shells
- 1 large avocado, sliced
- 1/2 cup crumbled cotija cheese
- 1 jalapeño, thinly sliced
- 1 bunch of radishes, cut into matchsticks
- cilantro leaves
- sliced limes
- To make the carnitas: In a small bowl, mix together the spices, oil, and lime juice until a thick paste forms. Spread the spice paste all over the pork and then season all over with the kosher salt. Set your instant pot to the saute function, and once the pot is hot, sear the pork to golden brown on all sides. Add the beer (or water/stock) and lock the lid in place.
Change the function to manual or pressure cook and set the timer for 1 hour and 15 minutes on high. Allow for a natural pressure release and then let the pork cool in the juices. If you are serving right away, shred the pork into large pieces and either crisp up in the pan, adding salt as necessary. If you are cooking ahead, refrigerate the pork and juices in an airtight container and shred and crisp up before serving.
- To make the crema: place all the ingredients in a blender or food processor and process/blend until smooth. The crema can be stored in an airtight container in the fridge for up to 3 days.
- To assemble: place avocado slices on the tostada shells, top with crispy carnitas, and layer on toppings as desired.