Name: BBQ Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Pork shoulder; 2 medium Bell peppers; 0.5 oz Sharp cheddar cheese; 2 tbsp Nonfat Greek yogurt; 0.25 cup Tomato salsa; 1 tbsp Pickled jalapenos; 1 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh cilantro

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

Shredded pork shoulder baked with melted sharp cheddar over crunchy bell pepper wedges, finished with a dollop of cool Greek yogurt.

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NUTRITION

Protein

36.3g

Fat

32.5g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Pork shoulder

2 medium Bell peppers

0.5 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

0.25 cup Tomato salsa

1 tbsp Pickled jalapenos

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the bell peppers into wide, sturdy wedges to serve as the base for your nachos.
3
In a mixing bowl, combine the pre-cooked shredded pork shoulder with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
4
Arrange the pepper wedges in a single layer on the baking sheet and top each wedge with a portion of the seasoned pork.
5
Sprinkle the shredded sharp cheddar cheese evenly over the pork and peppers.
6
Bake for 8-10 minutes until the peppers are slightly tender and the cheese is bubbly and melted.
7
Remove from the oven and top with the tomato salsa and pickled jalapenos.
8
Finish with a dollop of Greek yogurt and a sprinkle of freshly chopped cilantro before serving.