Name: Pulled pork nachos platter
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 1 serving
Ingredients: 7 oz pork shoulder, trimmed and cut into 1-inch pieces; 1/2 cup water; 1 tsp salt; 3/4 tsp chili powder; 3/4 tortilla chips; 2 tbsp reduced-fat cheddar cheese, shredded; 3 tbsp salsa; 1 jalapeno, thinly sliced; 1/3 cup fresh cilantro, chopped; 1 tsp lime juice

Nutrition

Per serving

470 calories

Protein: 46g; 39% of calories
Carbs: 20g; 17% of calories
Fat: 22g; 43% of calories

Instructions

Prep 20 min · Cook 2 hr 10 min

Place the pork, water, half the salt, and the chili powder in a small pot. Bring to a boil over medium-high heat, then reduce to the lowest simmer. Cover and cook for about 2 hours, checking every 30 minutes to add a splash of water if the pot is nearly dry. The pork is done when it shreds easily with a fork. Done when meat shreds with no resistance, 145°F.
Preheat your oven to 400°F. Remove the pork from the pot, reserving the liquid. Use two forks to shred the meat. Toss the shredded pork with 2 tablespoons of the braising liquid, the lime juice, and the remaining salt.
Line a baking sheet with parchment. Spread the tortilla chips in a single, slightly overlapping layer. Top with the shredded pork and cheddar cheese. Bake on the middle rack until the cheese is melted and chip edges are just golden, about 5 to 7 minutes. Done when cheese is melted.
Remove the platter from the oven. Top evenly with the salsa, jalapeño slices, and chopped cilantro.

Nutrition

Ingredients

Instructions

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