Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz pork shoulder; 1 medium bell pepper; 0.5 cup black beans; 0.25 oz sharp cheddar cheese; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp Greek yogurt; 2 tbsp salsa; 1 tbsp fresh cilantro; 1 tsp lime juice

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

Slow-roasted pork shoulder shredded over crisp bell pepper 'chips' and topped with melted cheddar and black beans for a smoky, savory crunch.

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NUTRITION

Protein

37.6g

Fat

31.1g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz pork shoulder

1 medium bell pepper

0.5 cup black beans

0.25 oz sharp cheddar cheese

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp Greek yogurt

2 tbsp salsa

1 tbsp fresh cilantro

1 tsp lime juice

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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
Cut the bell pepper into wide, flat wedges to act as the 'chips' and arrange them in a single layer on the baking sheet.
3
In a small bowl, toss the shredded cooked pork shoulder with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
4
Evenly distribute the seasoned pork and the rinsed black beans over the bell pepper wedges.
5
Sprinkle the shredded sharp cheddar cheese over the pork and bean mixture.
6
Place the baking sheet in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the peppers are slightly tender.
7
Remove from the oven and immediately drizzle the lime juice over the warm nachos.
8
Garnish with a dollop of Greek yogurt, fresh salsa, and chopped cilantro before serving warm.