Name: BBQ Pulled Pork Nacho Platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Pork shoulder; 2 large Bell peppers; 0.25 oz Sharp cheddar cheese; 0.25 cup Plain Greek yogurt; 1 tbsp BBQ sauce; 0.25 cup Red onion; 1 tbsp Fresh cilantro; 1 tsp Lime juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Avocado oil

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

Crispy bell pepper scoops loaded with smoky slow-roasted pork and melted cheddar, finished with a tangy drizzle of clean BBQ sauce and cooling Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.2g

Fat

35.1g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork shoulder

2 large Bell peppers

0.25 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp BBQ sauce

0.25 cup Red onion

1 tbsp Fresh cilantro

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the bell peppers into wide, chip-like scoops, removing all seeds and ribs.
3
Toss the pepper scoops with avocado oil, sea salt, and black pepper until evenly coated.
4
Arrange the peppers in a single layer on the baking sheet and roast for 6 minutes until slightly softened but still maintaining a firm crunch.
5
In a small bowl, toss the cooked shredded pork shoulder with the BBQ sauce until well combined.
6
Distribute the BBQ pork evenly across the roasted pepper scoops.
7
Sprinkle the shredded sharp cheddar cheese over the pork and return the tray to the oven for 4 minutes until the cheese is melted and bubbly.
8
Remove from the oven and top with finely diced red onion and fresh cilantro.
9
Finish the platter with a dollop of Greek yogurt and a bright squeeze of fresh lime juice before serving hot.