Name: BBQ Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork shoulder; 1 cup Bell pepper; 0 oz Corn tortilla chips; 0.5 oz Sharp cheddar cheese; 1 tbsp Sugar-free BBQ sauce; 1 tbsp Pickled jalapeños; 2 tbsp Plain Greek yogurt; 1 tbsp Red onion; 1 tbsp Fresh cilantro

BBQ Pulled Pork Nachos with Pickled Jalapeños

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 Nachos with Pickled Jalapeños

Slow-roasted pork shoulder shredded and piled onto crisp bell pepper chips and corn tortillas, finished with a tangy BBQ drizzle and zesty pickled jalapeños.

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NUTRITION

Protein

32.7g

Fat

33.4g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder

1 cup Bell pepper

0 oz Corn tortilla chips

0.5 oz Sharp cheddar cheese

1 tbsp Sugar-free BBQ sauce

1 tbsp Pickled jalapeños

2 tbsp Plain Greek yogurt

1 tbsp Red onion

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the bell pepper into wide, sturdy wedges to act as the nacho base and arrange them on the sheet alongside the corn tortilla chips.
3
Evenly distribute the shredded cooked pork shoulder over the peppers and chips, then sprinkle the shredded sharp cheddar cheese on top.
4
Bake for 5-8 minutes until the cheese is bubbly and melted and the peppers are slightly tender but still crisp.
5
Remove from the oven and drizzle with the sugar-free BBQ sauce and dollops of plain Greek yogurt.
6
Top with pickled jalapeños, finely diced red onion, and fresh cilantro before serving immediately.