Carnitas + Bean Tostadas Recipe

Name: Carnitas + Bean Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pork shoulder/butt, dried epazote (if you cannot find dried epazote, just omit it), onion, garlic, oregano, Goya adobo seasoning, salt, pepper; 5 pounds pork shoulder/butt; 1 teaspoon dried epazote; 1 onion; 5 cloves of garlic; 1/3 cup oregano; 1 tablespoon Goya adobo seasoning (w/ cumin); peruano beans, pinto beans, onion, garlic, dried epazote; 8 ounces peruano beans; 8 ounces pinto beans; 1 onion; 3 cloves of garlic; 1 teaspoon dried epazote

Servings: persons

pork shoulder/butt, dried epazote (if you cannot find dried epazote, just omit it), onion, garlic, oregano, Goya adobo seasoning, salt, pepper
5 pounds pork shoulder/butt
1 teaspoon dried epazote
1 onion
5 cloves of garlic
1/3 cup oregano
1 tablespoon Goya adobo seasoning (w/ cumin)
peruano beans, pinto beans, onion, garlic, dried epazote
8 ounces peruano beans
8 ounces pinto beans
1 onion
3 cloves of garlic
1 teaspoon dried epazote

1
Preheat oven to 325 F
2
Cut an onion in half. Peel each layer and use those individual layers to line the bottom of a roasting pan along with 4 whole, slightly crushed, garlic cloves.
3
With a steak/boning knife, poke 5 holes randomly around the roast and shove a clove of garlic in each.
4
Rub roast lovingly with oregano, epazote, abodo seasoning, salt and pepper.
5
Uncovered, roast the pork shoulder for about 5 hours. Every hour, you should be basting this shoulder in the porky garlicy oniony oil that is going to magically appear at the bottom of the roasting pan. After 4 hours, if the meat is tender enough that you can pull it apart, it's done.
6
Soak beans overnight with 5qts water. You should always go through your beans to make sure there isn't any debris; like tiny pebbles or gnarly looking beans. You can also marinate your meat at this moment.
7
When you're ready to cook your beans, drain soaking bean water. Add soaked beans + 5qt of water into a pot. Add onion, garlic and epazote. Do not add salt; it'll only toughen the beans.
8
Bring beans to a boil, then turn down to a simmer; low to medium heat. Regularly check on the beans because they may need more water added to the pot.
9
Cook for 2 hours. When done, the beans should mash between your index finger and thumb under pressure.
10
Season with salt to taste.

1598

kcal

Calories

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: pork shoulder/butt, dried epazote (if you cannot find dried epazote, just omit it), onion, garlic, oregano, Goya adobo seasoning, salt, pepper, 5 pounds pork shoulder/butt, 1 teaspoon dried epazote, 1 onion, and more.

Yes, Carnitas + Bean Tostadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carnitas + Bean Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions