Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.25 oz Pork shoulder; 1 cup Mini bell peppers; 0.5 cup Black beans; 0.25 cup Greek yogurt; 0.25 whole Avocado; 1 tbsp Lime juice; 0.5 tsp Smoked paprika; 0.5 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Red onion; 1 tbsp Cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos

Oven-baked pork shoulder piled onto crisp mini bell peppers and black beans, topped with a zesty lime-infused Greek yogurt crema.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.0g

Fat

22.6g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Pork shoulder

1 cup Mini bell peppers

0.5 cup Black beans

0.25 cup Greek yogurt

0.25 whole Avocado

1 tbsp Lime juice

0.5 tsp Smoked paprika

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Red onion

1 tbsp Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the mini bell peppers in half lengthwise, remove the seeds, and arrange them in a single layer on the baking sheet.
3
In a small bowl, toss the shredded pork shoulder with the smoked paprika, cumin, garlic powder, sea salt, and black pepper until well coated.
4
Distribute the seasoned pork and the rinsed black beans evenly over the bell pepper halves.
5
Bake for 10 minutes until the peppers are slightly tender and the pork is heated through and beginning to crisp.
6
While the nachos bake, whisk together the Greek yogurt and lime juice in a small ramekin to create the lime crema.
7
Remove the tray from the oven and top the nachos with diced avocado, red onion, and fresh cilantro.
8
Drizzle the lime crema over the top and serve immediately while warm.