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 cooked pork shoulder; 2 medium bell peppers; 0.25 cup black beans; 2 tbsp sugar-free BBQ sauce; 2 tbsp nonfat Greek yogurt; 1 tbsp pickled jalapeños; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Crispy bell pepper halves loaded with tender shredded pork and tangy BBQ sauce, finished with a zesty kick of pickled jalapeños.

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NUTRITION

Protein

50.7g

Fat

26.7g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked pork shoulder

2 medium bell peppers

0.25 cup black beans

2 tbsp sugar-free BBQ sauce

2 tbsp nonfat Greek yogurt

1 tbsp pickled jalapeños

1 tbsp fresh cilantro

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 baking sheet with parchment paper.
2
Wash the bell peppers, remove the seeds, and slice them into wide, chip-sized wedges.
3
In a medium bowl, combine the shredded cooked pork shoulder with the sugar-free BBQ sauce, sea salt, and black pepper.
4
Arrange the bell pepper wedges in a single layer on the prepared baking sheet.
5
Distribute the black beans evenly across the pepper wedges, then top each with a generous portion of the BBQ pork.
6
Bake for 8 to 10 minutes until the peppers are slightly softened but still maintain a crisp bite.
7
Remove from the oven and top with dollops of Greek yogurt, pickled jalapeños, and fresh cilantro before serving.