Name: Smoky Pulled Pork Nachos with Zesty Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Pork shoulder; 2 cups Mini bell peppers; 0.25 cup Black beans; 0.33 cup Greek yogurt; 1 tbsp Lime juice; 0.5 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 Crema

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 Crema

Slow-roasted pulled pork piled onto crisp mini bell pepper chips and topped with a velvety, lime-infused Greek yogurt crema.

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NUTRITION

Protein

32.6g

Fat

31.7g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork shoulder

2 cups Mini bell peppers

0.25 cup Black beans

0.33 cup Greek yogurt

1 tbsp Lime juice

0.5 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 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Slice the mini bell peppers in half lengthwise and remove the seeds to create small boat-shaped chips.
3
In a medium bowl, toss the shredded cooked pork shoulder with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
4
Arrange the pepper halves on the prepared baking sheet and fill each one generously with the seasoned pork and black beans.
5
Bake for 8 to 10 minutes until the peppers are tender-crisp and the pork is heated through and slightly crispy on the edges.
6
While the nachos roast, whisk together the Greek yogurt and lime juice in a small bowl until the crema is smooth and pourable.
7
Remove the nachos from the oven, drizzle with the zesty crema, and garnish with fresh cilantro and pickled jalapeños before serving.