YOUR SOLIN GENERATED RECIPE
Spicy Shredded Pork with Loaded Crispy Baked Tortilla Chips
Enjoy a vibrant plate of succulent shredded pork, seasoned with a kick of spice and served atop house-made crispy baked tortilla chips. Topped with fresh tomatoes, red onion, a hint of jalapeño, and a drizzle of lime, this dish is as colorful as it is delicious, making it a perfect meal for any time of day.
INGREDIENTS
5 oz Pork Shoulder (lean, shredded)
2 Corn Tortillas
1/4 Avocado
1/4 cup Diced Tomato
1/8 cup Diced Red Onion
1 Jalapeño
1 Tbsp Lime Juice
Spices: Chili Powder, Cumin, Salt, Pepper
PREPARATION
Preheat your oven to 400°F.
For the pork, generously season the pork shoulder with chili powder, cumin, salt, and pepper. Place in a slow cooker or pot with a splash of water and cook until tender enough to shred (about 2-3 hours slow cooking or pressure cooking as preferred). Once cooked, shred the pork using two forks, and mix in any cooking juices for extra flavor.
Meanwhile, cut the corn tortillas into triangle shapes. Arrange them on a baking sheet lined with parchment paper. Lightly spray or brush with a minimal amount of oil and sprinkle a pinch of salt.
Bake the tortilla triangles in the preheated oven for 8-10 minutes or until they are crispy and lightly golden. Keep an eye on them to prevent over-browning.
In a small bowl, combine the diced tomato, red onion, and finely chopped jalapeño. Drizzle with lime juice and a pinch of salt, then toss to combine.
To serve, place the crispy baked tortilla chips on a plate, top with a generous portion of the hot, spicy shredded pork, and spoon over the fresh tomato and onion salsa. Finally, add slices or chunks of avocado on top.
Enjoy immediately while warm for a satisfying and balanced meal.