Name: Smoky Pulled Pork Nachos with Jalapeño Ranch
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Pork shoulder; 2 medium Bell peppers; 0.25 cup Greek yogurt; 1 tbsp Pickled jalapeños; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Dried dill; 1 tsp Lime juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 1 tbsp Red onion; 1 tsp Smoked paprika

Smoky Pulled Pork Nachos with Jalapeño Ranch

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

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos with Jalapeño Ranch

Crispy bell pepper wedges loaded with tender smoked pork and drizzled with a zesty, creamy jalapeño ranch sauce for a vibrant and satisfying crunch.

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NUTRITION

Protein

31.0g

Fat

27.8g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Pork shoulder

2 medium Bell peppers

0.25 cup Greek yogurt

1 tbsp Pickled jalapeños

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried dill

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Red onion

1 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 400°F. Season the pork shoulder with smoked paprika, sea salt, and black pepper, then roast until tender enough to shred with two forks.
2
While the pork cooks, slice the bell peppers into wide, chip-like wedges and arrange them in a single layer on a large serving platter.
3
In a small mixing bowl, whisk together the Greek yogurt, minced pickled jalapeños, garlic powder, onion powder, dried dill, and lime juice to create the ranch dressing.
4
Finely dice the red onion and chop the fresh cilantro for the garnish.
5
Top the bell pepper wedges with the warm shredded pork and diced red onion, then drizzle the jalapeño ranch generously over the top and finish with fresh cilantro.