Name: BBQ Pulled Pork Nacho Platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork shoulder; 6 large Mini sweet peppers; 0.25 cup Black beans; 0 oz Sharp cheddar cheese; 1 tbsp Unsweetened BBQ sauce; 0.25 cup Plain non-fat Greek yogurt; 0.25 cup Pico de gallo; 1 tbsp Pickled jalapenos; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 pulled pork and black beans piled onto crunchy sweet pepper boats, topped with melted cheddar and a tangy drizzle of unsweetened BBQ sauce.

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NUTRITION

Protein

36.8g

Fat

32.3g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder

6 large Mini sweet peppers

0.25 cup Black beans

0 oz Sharp cheddar cheese

1 tbsp Unsweetened BBQ sauce

0.25 cup Plain non-fat Greek yogurt

0.25 cup Pico de gallo

1 tbsp Pickled jalapenos

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Slice each mini sweet pepper in half lengthwise and remove the seeds and ribs to create small, sturdy boats for the toppings.
3
In a mixing bowl, combine the shredded cooked pork shoulder with the unsweetened BBQ sauce, sea salt, and black pepper until the meat is well coated.
4
Place the pepper halves on the prepared baking sheet cut-side up and fill each one with a spoonful of rinsed black beans followed by the BBQ pork.
5
Evenly distribute the shredded sharp cheddar cheese over the top of each loaded pepper boat.
6
Bake for 8 to 10 minutes until the peppers are slightly softened and the cheese is bubbly and golden brown.
7
Remove from the oven and finish the platter with fresh pico de gallo, pickled jalapenos, and a cooling dollop of Greek yogurt.