Crispy Crockpot Carnitas "Million Dollar Nachos"

• servings: 8 servings

Ingredients

1 pork shoulder (½ lb / person)

1 large onion (quartered)

2 garlic cloves (smashed)

1 orange

2 limes

½ cup fresh cilantro

3 tbsp taco seasoning (1 packet)

½ cup water (can substitute with orange or pineapple juice)

1 bag tortilla chips

1 cup Monterey jack cheese (grated)

1 cup queso cheese (1 jar)

cotija cheese (I use about 1 cup on the nachos)

pico de gallo

pickled red onions

fresh cilantro (for garnish)

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

⅓ cup Greek yogurt

⅓ cup mayonnaise

juice of 1 lime + zest

1½ tsp cumin

2 tsp paprika

1 tsp salt

½ cup cotija cheese

fresh cilantro (for garnish)

Directions

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

Add to a baking sheet and shred. Ladle a few scoops of the juice from the crockpot onto the pork to keep it moist while broiling. Broil for 2-4 mins, until edges begin to crisp.

To make the nachos: Arrange ½ of the tortilla chips onto a lined baking sheet and top with monterey jack cheese and ½ of the pork. Broil for 1-2 mins until cheese is melted and chips begin to crisp.

Add the remaining chips on top of the nachos and top with warm queso, remaining pork, cotija cheese, pico, corn salsa, pickled red onions and fresh cilantro.

For the elote corn salsa:

Combine all ingredients and mix, season to taste. Top with cotija cheese and garnish with fresh cilantro and smoked paprika.