Name: Smoky pulled pork nachos
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder, trimmed and cut into 2-inch chunks; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup water; 1 corn tortillas, cut into 8 triangles; 8 olive oil cooking sprays; 3 tbsp canned black beans, drained and rinsed; 3 tbsp reduced-fat cheddar cheese, shredded; 2 tbsp salsa; 1 jalapeno, thinly sliced; 2 tbsp fresh cilantro, torn

Nutrition

Per serving

465 calories

Protein: 45g; 39% of calories
Carbs: 24g; 21% of calories
Fat: 20g; 40% of calories

Instructions

Prep 25 min · Cook 6 hr

Rub the pork chunks with smoked paprika, garlic powder, most of the salt, and the pepper. Place in a slow cooker with the water. Cover and cook on low for 6 hours or high for 3 hours until the meat is very tender. Done when shreds easily with a fork, 145°F.
Preheat the oven to 400°F. Arrange the tortilla triangles on a half-sheet pan. Lightly coat both sides with cooking spray and sprinkle with a small pinch of salt. Bake until crisp and golden, flipping once halfway, about 10 minutes total.
Remove the pork from the slow cooker and shred with two forks. Toss the meat with 2 tablespoons of the strained cooking liquid to keep it moist and discard the rest. Taste and add a pinch of salt if needed.
Pile the chips closely on a small oven-safe plate. Top with the shredded pork, black beans, and cheddar cheese. Return to the oven until the cheese is melted and bubbly, about 3 to 5 minutes.
Top the warm nachos with salsa, sliced jalapenos, and fresh cilantro.

Nutrition

Ingredients

Instructions

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