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Carnitas Nachos

Deliciously crispy nachos topped with flavorful carnitas, melted cheese, and fresh toppings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

Carnitas
  • 2 pounds pork shoulder cut into large chunks
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 cup orange juice
  • 1 cup chicken broth
Nachos
  • 1 bag tortilla chips
  • 2 cups shredded cheese cheddar or Monterey Jack
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1 jalapeño sliced optional

Method
 

Prepare the Carnitas
  1. Season the pork shoulder with salt, black pepper, cumin, and oregano.
  2. Place the seasoned pork in a slow cooker with chopped onion, minced garlic, orange juice, and chicken broth.
  3. Cook on low for 8 hours or until the pork is tender and easily shredded.
  4. Shred the pork using two forks and mix with the juices.
Assemble the Nachos
  1. Preheat the oven to 350°F (175°C).
  2. Spread tortilla chips evenly on a baking sheet.
  3. Top the chips with shredded carnitas and shredded cheese.
  4. Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
  5. Remove from the oven and top with sour cream, guacamole, pico de gallo, and jalapeños if desired.

Notes

For extra flavor, you can add a squeeze of lime juice over the nachos before serving.