Crockpot Crispy Carnitas Nachos

• total tid: 7 hours 5 minutes

Ingredienser

In partnership with @whypapork , I’m excited to show you easy ways to transform a classic pork roast into a gameday or weeknight-friendly meal! #PAPorkPartner

1 pork shoulder (½ lb/ per person)

1 onion, quartered

2 garlic cloves, smashed

1 orange

2 limes

½ cup fresh cilantro

3 tbsp taco seasoning

½ cup water

For the nachos:

1 bag of tortilla chips

1 cup of Monterey Jack cheese, grated

1 cup of queso cheese

Cotija cheese

Pico de gallo

Pickled red onions

Fresh cilantro for garnish

For the elote corn salsa:

4 ears of shaved sweet corn (or 2 cups of canned/ frozen kernels)

⅓ cup Greek yogurt

⅓ cup mayonnaise

Juice of 1 lime + zest

1 ½ tsp cumin

2 tsp paprika

1 tsp salt

½ cup cotija cheese

Fresh parsley for garnish

Fremgangsmåte

Add the pork shoulder to the slow cooker along with orange, limes, onion, garlic, cilantro, seasoning and water. Cook on high for 6-8 hours or low for 8-10, until tender

Add to a baking sheet and shred. Ladle a few scoops of broth onto the pork and broil for about 3-4 minutes, until edges are crispy

To make the nachos: arrange ½ the tortilla chips onto a lined baking sheet and top with Monterey Jack cheese and half the pork. Broil for 2 minutes until cheese is melted.

Add the remaining chips topped with queso, remaining pork, cotija cheese, pico, corn salsa, pickled onions and fresh cilantro

Serve immediately! Enjoy! #sponsored