For the pork Carnitas I used the I start pot. I decided to use orange juice so this is not keto. First I cut up a big pork shoulder into chunks and heavily seasoned with salt and pepper. I browned them in batches till all the sides have some color and put on a plate set aside. Into the drippings I added 1 large red onion diced and Sautéd that up. Then I added 2 cloves of garlic minced and a tablespoon of chili powder, 2 teaspoons of cumin, teaspoon or so of oregano, palm full of smoked paprika, a big pinch of salt and pepper. Put the meat back in and stir to mix then pour over 3/4 a cup of fresh orange juice, 2 small limes, 1/2 a cup of chicken stock. Some better than bouillon chicken base. Close the lid and set it at high for 30 minutes. Do the quick release and remove the meat to shred. While shredding sauté the leftover juices so it reduces by half. Spread the shredded meat out on a baking sheet and pour over a couple spoon fulls of the sauce. Put under the broiler for a few minutes till crispy in places, flip and add more juice then broil again. Serve the meat with more juice.
For the quick pickled onions and Radishes I sliced a few Radishes and half an onion thinly into a bowl. In a small sauce pan I brought to boil 1/3 a cup of apple cider vinegar, 1/4 a cup of water, 1 tablespoon of swerve powdered sugar and 2 teaspoons of salt. Once the sugar dissolves I put it in a bowl with ice cubes to bring down the temp and add the Radishes and red onion with some mustard seeds and coriander seeds. I added 2 drops of Oooflavors garlic. Stir then let sit in the fridge for as long as possible.
For the tostada shells I cut circles out of a few cut da carb wraps and fried them in butter till crispy. They are soooo good!!
For the potatoes they are just half red potatoes and half Radishes trimmed and cut into wedges. Drizzle with olive oil, salt, pepper, taco seasoning, garlic salt, smoked paprika and Chile lime seasoning. Roast at 400° for 20 minutes till crispy, flipping halfway through.