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Paleo Breakfast Tostadas With Carnitas

  • Author: Allie
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Pressure Cooker, Stovetop
  • Cuisine: Mexican

Description

Breakfast? Good. Carnitas? Good.  Tostadas? Good. Paleo breakfast tostadas bring together everything good into one delicious dish. Rich sweet potato mash takes the place of beans. Carnitas, a fried egg, and some toppings of your choice and you have one heck of a breakfast tostada.


Scale

Ingredients

For the Carnitas

  • 4 lbs pork shoulder
  • 1 tablespoon avocado oil
  • Salt and pepper for the pork
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 Bay leaf
  • Juice of one orange
  • Juice of one lime
  • 1 cup stock
  • 1/4 cup minced garlic
  • 1 teaspoon salt

For the Sweet Potato Mash

  • 3 medium-large sweet potatoes
  • 3 tablespoons ghee or butter
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt

Other ingredients

  • 1 package Siete tortillas or other Paleo tortillas
  • 2 avocados, sliced
  • 1 red onion, sliced (I prefer them quick pickled. Combine 1 cup water, 1/2 cup apple cider vinegar and 1.5 teaspoon salt, heat until salt dissolves and pour hot liquid over onions.  Let pickle for an hour or more)
  • Cilantro
  • 8 eggs
  • Red Duck Taco Sauce or other hot sauce

Instructions

Make the Carnitas (I like to use an Instant Pot but you can use a slow cooker)

  1. Cut pork shoulder into 2 inch chunks and season with salt and pepper
  2. Heat 1 tablespoon avocado oil using the saute function and sear and brown pork on all sides (I did this in three batches), about 2 minutes per side
  3. While pork browns, mix together broth, orange and lime juice, garlic, cumin, oregano and salt
  4. Turn off the Instant Pot and add all the pork back, as well as any juices that collected.  Pour the broth mixture over the pork, add the bay leaf and cover and lock with the lid.
  5. Using the meat/stew function, cook on high pressure for 30 minutes
  6. Allow pressure to release naturally when done for 20 minutes. Then remove the pork and shred with a fork. Save the liquid that remains in the Instant pot.
  7. When you are ready to eat the carnitas, turn the oven on broil, and put the shredded pork in an even layer on a baking sheet. Broil 5 minutes, remove, then add a few spoonfuls of the remaining cooking liquid to the pork – toss to coat.  Broil 5 more minutes and repeat. Remove when crisp.

Make the Sweet Potatoes

  1. Preheat oven to 400
  2. Scrub and clean the potatoes, and cover a large baking sheet with foil
  3. Peirce the sweet potatoes all over with a knife or fork
  4. Melt 1 tablespoon of the ghee and brush evenly onto the potatoes
  5. Bake for 50 minutes at 400 or until super tender inside
  6. Peel potatoes once cool enough to touch.  Add the soft sweet potato to a bowl with the remaining 2 tablespoons ghee/butter and the salt, cumin and chili powder. Using a hand mixer or masher, mash until smooth

Assemble the breakfast carnitas:

  1. Toast up some tostadas by heating some avocado oil in a skillet over medium high and flipping the tortilla a few times as it crisps
  2. Spread a layer of the sweet potato mash on the tostada
  3. Top with carnitas
  4. Add some avocado slices and pickled red onions
  5. Fry up a quick egg or two, and top your masterpiece
  6. Douse with taco sauce or hot sauce and cilantro as desired


Notes

I make both the carnitas and sweet potatoes the night before. They are both super easy, but have some inactive cooking time that would make for a long morning if you did this whole recipe at once.