Name: Slow-Cooked Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz pork shoulder; 2 large bell peppers; 0.5 cup black beans; 0.5 oz sharp cheddar cheese; 0.25 cup plain Greek yogurt; 0.25 cup fresh salsa; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 1 tsp lime juice

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

Tender slow-cooked pork shoulder piled onto crisp bell pepper slices with melted cheddar and zesty salsa for a vibrant, protein-packed crunch.

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NUTRITION

Protein

32.2g

Fat

20.3g

Carbs

57.1g

SERVINGS

1 serving

INGREDIENTS

2 oz pork shoulder

2 large bell peppers

0.5 cup black beans

0.5 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

0.25 cup fresh salsa

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

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PREPARATION

1
Season the pork shoulder with ground cumin, chili powder, sea salt, and black pepper.
2
Place the pork in a slow cooker and cook on low for 8 hours or high for 4 hours until it shreds easily with a fork.
3
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
4
Slice the bell peppers into wide, chip-like triangles and spread them in a single layer on the prepared baking sheet.
5
Top the pepper slices evenly with the shredded pork and the rinsed black beans.
6
Sprinkle the sharp cheddar cheese over the top and bake for 5 to 8 minutes until the cheese is melted and bubbly.
7
Remove from the oven and garnish with dollops of Greek yogurt, fresh salsa, cilantro, and a squeeze of lime juice.