Slow-Cooker Pork Carnitas Nachos

Slow-Cooker Pork Carnitas Nachos

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

Prep Time

20

Minutes

Total Time

6:20

Hrs:Mins

Makes

4

servings

Nachos
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 lb)
4
cloves garlic, sliced
Salt and pepper to taste
1
tablespoon vegetable oil
1/2
cup water
Tortilla chips
Toppings, if desired
Sliced jalapeño chiles
Shredded Monterey Jack cheese
Green tomatillo salsa
Refrigerated fresh salsa
  1. 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.
  2. 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.
  3. Cover; cook on High heat setting 6 hours.
  4. 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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • Total Fat 24g
      • (Saturated Fat 7g,),
    • Sodium 450mg;
    • Total Carbohydrate 5g
      • (Dietary Fiber 1g,
    • Protein 56g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Vegetable;
      • 8 Lean Meat;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 0;
      *Percent Daily Values are based on a 2,000 calorie diet.