Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Pork shoulder; 0.25 cup Black beans; 1 oz Cheddar cheese; 6 whole Mini bell peppers; 0.25 cup Greek yogurt; 1 tbsp Salsa verde; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 0.25 whole Lime

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 mini bell pepper chips and topped with melted cheddar for a smoky and satisfying twist on classic nachos.

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NUTRITION

Protein

33.2g

Fat

33.8g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork shoulder

0.25 cup Black beans

1 oz Cheddar cheese

6 whole Mini bell peppers

0.25 cup Greek yogurt

1 tbsp Salsa verde

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.25 whole Lime

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the mini bell peppers in half lengthwise and remove the seeds to create small boats for the toppings.
3
In a small bowl, toss the shredded pork shoulder with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
4
Arrange the pepper halves in a single layer on the baking sheet, then fill each with a portion of the seasoned pork and black beans.
5
Sprinkle the shredded cheddar cheese evenly over the top of the filled peppers.
6
Bake for 8-10 minutes until the cheese is bubbly and the peppers are slightly tender but still maintain a crunch.
7
Remove from the oven and drizzle with salsa verde and dollops of Greek yogurt to add creaminess.
8
Garnish with fresh cilantro and a squeeze of lime juice before serving immediately.