What you’ll need
3-4 pounds Prairie Fresh® boneless pork butt
3 tablespoons olive oil
2 tablespoons cumin
2 tablespoons dried oregano
2 teaspoons jalapeno powder
2 teaspoons salt
2 teaspoons pepper
4 bay leaves
2 tablespoons minced garlic
2 medium onions, diced
1 cup orange juice (pulp free)
2 cups diced green chilis (4, 4-ounce cans)
1 package tostadas
1 cup Mexican crema
2 tablespoons Cholula hot sauce
How to prepare
2. In a bowl, combine cumin, oregano, jalapeno powder, salt and pepper to make rub.
3. Rub pork pieces with oil and coat evenly with rub.
4. In a multicooker, add green chilis, bay leaves, minced garlic, orange juice, onion and juice of 3 limes. Give a quick stir to marry flavors.
5. Add seasoned pork pieces to multicooker.
6. Place lid and set cooker on Pressure Cook for 50 minutes, making sure the knob is set to seal. Follow multicooker instructions to release and cool after cooking. Once pressure has been released, let pork rest before pulling.
7. In a mixing bowl, mix 1/2 tablespoon Cholula hot sauce with 1 cup Mexican crema and squeeze of lime. Place in refrigerator until ready to build tostadas.
8. While pork is cooking, prepare tostada toppers:
*Optional Carnitas Style: Empty cooked pulled pork into large bowl. If you have an Instant Pot brand multicooker with an air fryer lid or standalone air fryer, using a slotted spoon, scoop about 1/3 of pork back into multicooker with compatible air fryer lid or into the basket of a standalone air fryer. Add air fryer lid to multicooker and set to broil or use standalone air fryer on 400 F for 8 minutes to give your pork the crispy, yet juicy texture that makes carnitas so well loved.
Topper suggestions: Use all or none; have fun building your tostadas!
pickled red onions
diced cherry tomatoes
fresh or pickled jalapeno
Cotija Mexican cheese
queso fresco, crumbled
queso cheese dip
Chef's note: Cooking one whole Prairie Fresh® pork butt allows for delicious leftover, tender pork that can be used for a variety of meals, such as quesadillas, tacos, enchiladas and tamales.
Photo: Prairie Fresh