NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

0 tsp olive oil

2 medium bell peppers

0.5 cup 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

PREPARATION

• 1

  Wash the bell peppers, remove the seeds and stems, and cut them into wide, chip-sized wedges to serve as the base.

• 2

  In a small bowl, whisk together the Greek yogurt, lime juice, and a pinch of sea salt until the crema is smooth and zesty.

• 3

  Heat the olive oil in a skillet over medium heat and add the shredded pork shoulder.

• 4

  Season the pork with smoked paprika, garlic powder, sea salt, and black pepper, sautéing until the edges are slightly crispy and warmed through.

• 5

  Arrange the bell pepper wedges in a single layer on a large plate to mimic traditional nacho chips.

• 6

  Evenly distribute the seasoned pulled pork over the bell pepper wedges.

• 7

  Drizzle the lime crema generously over the pork and peppers.

• 8

  Finish the dish by garnishing with freshly chopped cilantro and pickled jalapeños for a bright, spicy kick.