Description
A recipe for making nachos topped with slow-cooked pork carnitas and various toppings.
Ingredients
Scale
- 2 lbs pork shoulder, cut into large chunks
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup water
- 1 bag tortilla chips
- 2 cups shredded cheese (Monterey Jack or cheddar blend)
- 1 cup salsa
- 1/2 cup sour cream
- 1/2 cup pickled jalapeños, sliced
- 1/4 cup chopped fresh cilantro
Instructions
- Place pork, onion, garlic, cumin, oregano, salt, and pepper in a slow cooker.
- Pour orange juice and water over the ingredients.
- Cook on low for 8 hours or on high for 4 hours, until the pork is easily shredded.
- Remove pork from the slow cooker and shred it using two forks. Return the shredded pork to the liquid in the slow cooker and stir to coat. Keep warm.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spread tortilla chips in a single layer on a large baking sheet.
- Spoon the warm carnitas evenly over the chips.
- Sprinkle the shredded cheese over the carnitas.
- Bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and immediately top with salsa, sour cream, sliced jalapeños, and fresh cilantro.
Notes
- For crispier carnitas, briefly broil the shredded pork after mixing it with the cooking liquid.
- You can use a Dutch oven and braise the pork on the stovetop or in the oven if you do not have a slow cooker.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 750
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 45
- Cholesterol: 150
Keywords: carnitas, nachos, pork, slow cooker, Mexican food, appetizer