Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz pork shoulder; 10 whole mini bell peppers; 0.25 cup black beans; 4 tbsp Greek yogurt; 0.13 whole avocado; 1 tbsp lime juice; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Roasted mini bell peppers topped with tender shredded pork and creamy avocado for a vibrant, smoky plate of nachos.

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NUTRITION

Protein

32.5g

Fat

35.6g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

4 oz pork shoulder

10 whole mini bell peppers

0.25 cup black beans

4 tbsp Greek yogurt

0.13 whole avocado

1 tbsp lime juice

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

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PREPARATION

1
Season the pork shoulder with smoked paprika, garlic powder, onion powder, sea salt, and black pepper before slow-cooking until tender.
2
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
3
Slice the mini bell peppers in half lengthwise, remove the seeds, and arrange them in a single layer on the prepared baking sheet.
4
Roast the peppers for 8 to 10 minutes until they are slightly softened and show a light, flavorful char.
5
Shred the cooked pork using two forks and distribute it evenly over the roasted pepper halves.
6
Sprinkle the black beans over the pork and return the tray to the oven for 5 minutes to heat through.
7
Remove from the oven and top the nachos with dollops of Greek yogurt and fresh avocado slices.
8
Garnish the plate with fresh cilantro and a bright squeeze of lime juice before serving immediately.