Name: Pulled pork nachos
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder, trimmed and cut into 1-inch chunks; 1/2 cup water; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp salt; 3/4 salted yellow tortilla chips; 3 1/2 tbsp canned black beans, drained and rinsed; 2 tbsp shredded cheddar cheese; 2 tbsp pickled jalapenos; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

474 calories

Protein: 42g; 36% of calories
Carbs: 25g; 21% of calories
Fat: 23g; 44% of calories

Instructions

Prep 15 min · Cook 1 hr 40 min

In a small skillet, combine the pork chunks, water, smoked paprika, garlic powder, and salt. Bring to a simmer over medium heat, then cover tightly and reduce heat to low. Simmer for 90 minutes until the meat is very tender. Check the pan at 45 minutes and add 2 tablespoons of water if it looks dry.
Preheat the oven to 400°F. Remove the lid from the skillet and increase the heat to medium. Simmer uncovered for 5 to 8 minutes until only a few tablespoons of glossy liquid remain. Use two forks to shred the pork directly in the pan, tossing it with the juices. Done when meat is tender and shreds easily, 165°F.
Arrange the tortilla chips on a small baking sheet in a single layer. Top with the shredded pork, black beans, and shredded cheddar. Bake for 5 minutes until the cheese is bubbling. Done when cheese is melted and bubbling.
Top the warm nachos with the pickled jalapenos and chopped cilantro.

Nutrition

Ingredients

Instructions

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