YOUR SOLIN GENERATED RECIPE
Slow-roasted pulled pork layered over crisp sweet pepper chips and topped with melted cheddar, creamy avocado, and a squeeze of zesty lime.
INGREDIENTS
6 oz Pork shoulder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
4 medium Mini sweet peppers
0.25 cup Black beans
0.5 oz Sharp cheddar cheese
0.25 whole Avocado
1 tbsp Cilantro
0.5 medium Lime
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a small mixing bowl, toss the shredded cooked pork shoulder with the sea salt, black pepper, smoked paprika, and garlic powder until the meat is well-seasoned.
Slice the mini sweet peppers in half lengthwise and remove any seeds or ribs to create small boats that will act as your chips.
Arrange the pepper halves in a single layer on the baking sheet, then fill each pepper with a portion of the seasoned pork and a few black beans.
Sprinkle the shredded sharp cheddar cheese evenly over the top of the loaded peppers.
Bake for 8 to 10 minutes, or until the peppers have softened slightly and the cheese is fully melted and golden.
Remove the tray from the oven and garnish with fresh diced avocado and chopped cilantro.
Finish the dish with a bright squeeze of lime juice across the nachos before serving immediately.