Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Cooked shredded pork shoulder; 0.5 oz Baked corn tortilla chips; 0.25 cup Cooked black beans; 0.25 oz Shredded sharp cheddar cheese; 0.25 cup Nonfat plain Greek yogurt; 2 tbsp Fresh pico de gallo; 1 tbsp Sliced jalapeños; 1 tbsp Chopped fresh cilantro; 0.25 tsp Smoked paprika; 0.25 tsp Ground cumin; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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

Slow-roasted pork shoulder shredded and seasoned with smoky spices, layered over crisp baked chips with fiber-rich beans and melted sharp cheddar for a savory crunch.

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NUTRITION

Protein

38.3g

Fat

18.9g

Carbs

29.0g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked shredded pork shoulder

0.5 oz Baked corn tortilla chips

0.25 cup Cooked black beans

0.25 oz Shredded sharp cheddar cheese

0.25 cup Nonfat plain Greek yogurt

2 tbsp Fresh pico de gallo

1 tbsp Sliced jalapeños

1 tbsp Chopped fresh cilantro

0.25 tsp Smoked paprika

0.25 tsp Ground cumin

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.
2
In a medium bowl, toss the shredded pork shoulder with smoked paprika, ground cumin, sea salt, and black pepper until the meat is evenly seasoned.
3
Spread the baked corn tortilla chips in a single layer across the prepared baking sheet.
4
Evenly distribute the seasoned pork and cooked black beans over the chips, then sprinkle the shredded sharp cheddar cheese on top.
5
Bake for 5 to 7 minutes, or until the cheese is fully melted and the edges of the chips are lightly toasted.
6
Remove from the oven and dollop with Greek yogurt as a high-protein alternative to sour cream.
7
Garnish with fresh pico de gallo, sliced jalapeños, and chopped cilantro before serving immediately.