Slow Cooker Pork Carnitas Nachos

Bring feisty Mexican flavors to your dinner table with this slow-cooked pulled pork topped nachos recipe.

Yield

4 servings

Nachos Ingredients

1 medium onion, sliced
2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can) or
2 jalapeño chiles, seeded, sliced
1/4 cup water
1 boneless pork butt or shoulder (2 to 3 pound)
4 cloves garlic, sliced
salt and pepper to taste
1 tablespoon vegetable oil
1/2 cup water
tortilla chips

Toppings Ingredient, if desired

sliced jalapeño chiles
shredded Monterey Jack cheese
green tomatillo salsa
refrigerated fresh salsa

Directions

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix onion, chipotle chiles and 1/4 cup water. Using sharp knife, cut slits all over pork; insert garlic into slits. Sprinkle pork with salt and pepper.

In 5-quart Dutch oven, heat oil over medium-high heat. Add pork; cook about 8 minutes, turning to brown all sides. Place pork in slow cooker. Pour 1/2 cup water into Dutch oven. Reduce heat to low; stir with wooden spoon, scraping pan to loosen brown particles. Pour liquid into slow cooker.

Cover; cook on HIGH heat setting 6 hours.

Remove pork from slow cooker to cutting board; cool 10 minutes. Shred pork, using 2 forks. Return pork to slow cooker; mix well. Serve pork over tortilla chips with desired toppings.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 6 hours

Nutritional Information

Amount per serving: Calories 470, Total Fat 24 g; (Saturated Fat 7 g), Sodium 450 mg; Total Carbohydrate 5 g (Dietary Fiber 1 g), Protein 56 g; Exchanges: 1/2 Vegetable; 8 Lean Meat; 1/2 Fat; Carbohydrate Choices: 0

Recipe Courtesy Of

Betty Crocker

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