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.

Smoky Pulled Pork Nachos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos with Zesty Slaw

Slow-roasted pork shoulder shredded and piled onto crunchy corn chips, topped with a vibrant, zesty lime slaw and a dollop of creamy Greek yogurt.

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NUTRITION

495kcal
Protein
31.4g
Fat
32.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork shoulder

0.5 oz Corn tortilla chips

1 cup Shredded cabbage

0.33 cup Plain Greek yogurt

0.25 oz Shredded cheddar cheese

1 tbsp Lime juice

1 tsp Apple cider vinegar

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a medium bowl, toss the shredded cooked pork shoulder with smoked paprika, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

  • 3

    Spread the corn tortilla chips in a single layer on a parchment-lined baking sheet.

  • 4

    Distribute the seasoned pork evenly over the chips and sprinkle with the shredded cheddar cheese.

  • 5

    Bake for 5 to 7 minutes, or until the cheese is melted and the chips are slightly toasted.

  • 6

    While the nachos bake, whisk together the lime juice and apple cider vinegar in a bowl, then toss with the shredded cabbage to create a quick slaw.

  • 7

    Remove the nachos from the oven and top immediately with the zesty cabbage slaw.

  • 8

    Garnish with a dollop of plain Greek yogurt and fresh cilantro before serving.

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.

Smoky Pulled Pork Nachos with Zesty Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos with Zesty Slaw

Slow-roasted pork shoulder shredded and piled onto crunchy corn chips, topped with a vibrant, zesty lime slaw and a dollop of creamy Greek yogurt.

NUTRITION

495kcal
Protein
31.4g
Fat
32.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork shoulder

0.5 oz Corn tortilla chips

1 cup Shredded cabbage

0.33 cup Plain Greek yogurt

0.25 oz Shredded cheddar cheese

1 tbsp Lime juice

1 tsp Apple cider vinegar

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a medium bowl, toss the shredded cooked pork shoulder with smoked paprika, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

  • 3

    Spread the corn tortilla chips in a single layer on a parchment-lined baking sheet.

  • 4

    Distribute the seasoned pork evenly over the chips and sprinkle with the shredded cheddar cheese.

  • 5

    Bake for 5 to 7 minutes, or until the cheese is melted and the chips are slightly toasted.

  • 6

    While the nachos bake, whisk together the lime juice and apple cider vinegar in a bowl, then toss with the shredded cabbage to create a quick slaw.

  • 7

    Remove the nachos from the oven and top immediately with the zesty cabbage slaw.

  • 8

    Garnish with a dollop of plain Greek yogurt and fresh cilantro before serving.