Ingredients
Scale
- 2 teaspoons garlic salt
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1.5 pounds boneless pork loin, cut in 2-inch pieces
- 2 oranges, halved
- 1 lime, halved
- 1 cup water
- 6 baked tostadas
- 1 ½ cups mashed avocado
- 2 Roma tomatoes, chopped
- 3 radishes, sliced
- ½ cup red onion slices
- Cilantro for garnish
- Salt and pepper to taste
- Pickled jalapeño and carrots for serving
Instructions
- Combine garlic salt, cumin, oregano, sugar, paprika and chili powder in a small bowl.
- On a working surface or cutting board, season pork loin pieces with half the seasoning mixture.
- Place pieces of seasoned pork loin in a pressure cooker or an Instant Pot. Squeeze lemon juice and orange juice over pork loin pieces. Add the squeezed lemon halves, and 2 squeezed orange halves to the Instant Pot, add water and remaining season mix.
- Press Pressure Cook button and set the time for 40 minutes on high pressure.
- After pressure cooking for 40 minutes, allow for 30 minutes for natural pressure release. After 30 minutes of natural pressure release, you can release any remaining pressure by setting the knob to venting. Open Instant Pot and carefully remove pork loin pieces and place on a large plate to cool.
- Shred pork loin pieces using two forks.
To serve:
- Spread ¼ cup avocado on each tostada, top with carnitas, tomato, onion, radishes and cilantro, season with salt and pepper to taste. Serve with pickled jalapeños on the side.