Description

Indulge in the ultimate comfort food with these carnitas nachos, where crispy tortilla chips are generously topped with tender, flavorful pulled pork, melted cheese, and zesty toppings. Perfect for game nights or casual gatherings, this dish promises to be a crowd-pleaser that will have everyone reaching for seconds. With easy preparation steps and customizable toppings, you’ll create a delightful feast that’s as visually appealing as it is delicious.

Ingredients

Scale

2 lbs pork shoulder
1 large onion, chopped
4 cloves garlic, minced
2 tsp cumin
8 oz thick-cut tortilla chips
2 cups shredded cheddar and Monterey Jack cheese blend
1/2 cup fresh jalapeños (sliced)
1/2 cup sour cream
1/4 cup fresh cilantro (chopped)

Instructions

Trim excess fat from the pork shoulder and cut it into large chunks. Season with salt and pepper.
In a skillet over medium-high heat, sear the pork until golden brown on all sides (about 4-5 minutes per side).
Add onions and garlic to the skillet; sauté until fragrant.
Transfer everything to a slow cooker or Dutch oven. Add cumin and enough broth or water to cover. Cook on low for 6-8 hours until tender.
Shred the cooked pork using two forks and mix in some cooking liquid.
Preheat your oven to 375°F (190°C). On a baking sheet, layer tortilla chips, then top with shredded carnitas, cheese, and jalapeños. Bake for about 10-12 minutes until bubbly.
Serve topped with sour cream and fresh cilantro.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main
Method: Slow cooking
Cuisine: Mexican

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 4g
Protein: 28g
Cholesterol: 95mg

Keywords: Customize your nachos with additional toppings like guacamole or pineapple salsa for a unique twist. To keep leftover carnitas separate from chips for optimal freshness, store them in airtight containers.