Name: Smoky Pulled Pork Nachos with Zesty Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Pork shoulder; 1 oz Sharp cheddar cheese; 1 oz Baked corn tortilla chips; 1 cup Green cabbage; 1 tbsp Greek yogurt; 1 tbsp Lime juice; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 1 tbsp Pickled jalapeños

Smoky Pulled Pork Nachos with Zesty Slaw

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 with Zesty Slaw

Slow-roasted pork shoulder seasoned with smoky spices served over crispy baked tortilla chips and topped with a bright, crunchy lime-infused slaw.

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NUTRITION

Protein

37.1g

Fat

47.3g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Pork shoulder

1 oz Sharp cheddar cheese

1 oz Baked corn tortilla chips

1 cup Green cabbage

1 tbsp Greek yogurt

1 tbsp Lime juice

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Pickled jalapeños

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small mixing bowl, whisk together the Greek yogurt, lime juice, sea salt, and black pepper to create the dressing.
3
Toss the shredded green cabbage with the yogurt dressing and fresh cilantro until the slaw is well coated.
4
Arrange the baked corn tortilla chips in a single layer on a baking sheet lined with parchment paper.
5
In a separate bowl, toss the shredded pork shoulder with the smoked paprika and garlic powder.
6
Evenly distribute the seasoned pork over the tortilla chips and sprinkle with the shredded sharp cheddar cheese.
7
Bake for 5-7 minutes until the cheese is melted and bubbly and the pork is heated through.
8
Remove from the oven and top the warm nachos with the zesty slaw and pickled jalapeños before serving immediately.