Name: BBQ Pulled Pork Nacho Platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz cooked pork shoulder; 0.25 oz baked corn tortilla chips; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 0.25 cup non-fat Greek yogurt; 1 tbsp sugar-free BBQ sauce; 0.25 cup red bell pepper; 1 tbsp red onion; 1 tsp jalapeño; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Nacho Platter

Slow-roasted pork shoulder shredded over crisp corn chips and topped with melted cheddar, finished with a tangy BBQ drizzle for a smoky, satisfying crunch.

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NUTRITION

Protein

33.5g

Fat

16.7g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz cooked pork shoulder

0.25 oz baked corn tortilla chips

0.25 cup black beans

0.25 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 tbsp sugar-free BBQ sauce

0.25 cup red bell pepper

1 tbsp red onion

1 tsp jalapeño

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
In a small mixing bowl, toss the shredded cooked pork shoulder with the sugar-free BBQ sauce, sea salt, and black pepper until well coated.
3
Spread the baked corn tortilla chips in an even, single layer across the prepared baking sheet.
4
Evenly distribute the seasoned pork, rinsed black beans, diced red bell pepper, and finely diced red onion over the chips.
5
Sprinkle the shredded sharp cheddar cheese across the top of the platter.
6
Place the baking sheet in the oven for 8 to 10 minutes, or until the cheese is fully melted and bubbly.
7
Remove from the oven and finish the platter with sliced jalapeños, a dollop of non-fat Greek yogurt, and a sprinkle of fresh cilantro before serving.