Name: BBQ Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Pork shoulder; 0.5 whole Corn tortillas; 0.25 oz Monterey Jack cheese; 2 tbsp Sugar-free BBQ sauce; 0.25 cup Black beans; 0.25 cup Red onion; 1 whole Jalapeño; 2 tbsp Greek yogurt; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Slow-roasted pork shoulder shredded over crispy baked corn tortillas, finished with a tangy sugar-free BBQ sauce and melted Monterey Jack cheese for a smoky, satisfying crunch.

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NUTRITION

Protein

33.6g

Fat

33.0g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Pork shoulder

0.5 whole Corn tortillas

0.25 oz Monterey Jack cheese

2 tbsp Sugar-free BBQ sauce

0.25 cup Black beans

0.25 cup Red onion

1 whole Jalapeño

2 tbsp Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 375°F. Cut corn tortillas into triangles and bake on a parchment-lined sheet for 8-10 minutes until crisp.
2
Season pork shoulder with sea salt, black pepper, and garlic powder. Slow-cook until tender, then shred with two forks.
3
Toss the shredded pork with the sugar-free BBQ sauce until well coated.
4
Arrange baked chips on a baking sheet, top with black beans, shredded pork, and Monterey Jack cheese.
5
Broil for 2-3 minutes until the cheese is bubbly and golden.
6
Garnish with diced red onion, sliced jalapeño, a dollop of Greek yogurt, and fresh cilantro before serving.