Name: Slow-Cooked Pulled Pork Nachos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork shoulder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 oz Corn tortilla chips; 0.13 oz Sharp cheddar cheese; 0.5 cup Nonfat Greek yogurt; 0.06 whole Avocado; 1 tsp Lime juice; 0.25 cup Red bell pepper; 0.25 cup Red onion; 1 tbsp Fresh cilantro; 1 tsp Pickled jalapeños

Slow-Cooked Pulled Pork Nachos with Avocado Crema

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pulled Pork Nachos with Avocado Crema

Tender pork shoulder slow-cooked in aromatic spices and piled onto crisp corn chips with a silky, vibrant avocado crema.

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NUTRITION

Protein

47.0g

Fat

31.7g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 oz Corn tortilla chips

0.13 oz Sharp cheddar cheese

0.5 cup Nonfat Greek yogurt

0.06 whole Avocado

1 tsp Lime juice

0.25 cup Red bell pepper

0.25 cup Red onion

1 tbsp Fresh cilantro

1 tsp Pickled jalapeños

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PREPARATION

1
Season the pork shoulder thoroughly with sea salt, black pepper, smoked paprika, and garlic powder.
2
Place the seasoned pork in a slow cooker and cook on low for 8 hours until the meat is tender and shreds easily with a fork.
3
Shred the pork and measure out 5 ounces for the serving.
4
In a small bowl, mash the avocado with the nonfat Greek yogurt and lime juice until the mixture is completely smooth and creamy.
5
Arrange the corn tortilla chips in a single layer on a plate or small baking sheet.
6
Top the chips evenly with the shredded pork, diced red bell pepper, diced red onion, and shredded sharp cheddar cheese.
7
Place under a broiler for 1-2 minutes or microwave for 30 seconds until the cheese is melted and bubbly.
8
Finish the nachos by drizzling the avocado crema over the top and garnishing with fresh cilantro and pickled jalapeños.