Nachos Carnitas Recipe

Prepare pork

Pat pork pieces dry with paper towels. Season evenly with kosher salt, black pepper, ground cumin, smoked paprika and dried oregano.

Sear (optional but recommended)

Heat 1 tablespoon olive oil in a heavy Dutch oven or large skillet over medium-high heat. Add pork pieces in a single layer (work in batches to avoid crowding) and brown on all sides, about 2–3 minutes per side. Transfer browned pork to the slow cooker or keep in the Dutch oven for braising.

Deglaze and add aromatics

If you seared in a pan, pour orange juice and a splash of broth into the hot pan and scrape up browned bits with a wooden spoon. Transfer liquid and bits to the slow cooker or leave in the Dutch oven. Add remaining orange juice, lime juice, 1 cup broth, minced garlic, bay leaf and orange zest to the pork.

Slow-cook

Cover and cook on low for 6–8 hours (or high for 3–4 hours) until pork is very tender and shreds easily with forks. If using oven braise instead of slow cooker: cover and bake at 300°F (150°C) for 3–4 hours.

Shred and reduce liquids

Remove pork to a cutting board, discard bay leaf, and shred meat with two forks. If the cooking liquid is thin, skim off fat and transfer liquid to a small saucepan. Simmer until reduced to a saucy glaze (about 8–12 minutes). Return shredded pork to the saucepan or toss with a couple tablespoons of the reduced glaze so meat is moist but not soupy.

Optional crisp finish

To get crisp edges like authentic carnitas, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add shredded pork in an even layer and press lightly. Let it sear without stirring for 2–3 minutes to brown and crisp, then toss and repeat briefly until you have some crispy bits. Remove from heat.

Preheat oven

Preheat oven to 425°F (220°C). If using a broiler, you can broil at the end to melt and brown cheese quickly.

Prepare baking sheet

Spread half of the tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter. If using warmed refried beans, dollop and gently spread the beans over these chips as a base layer (this helps hold toppings).

Layer cheese and chips

Scatter half of the shredded Monterey Jack and half of the sharp cheddar over the first chip layer. Top with half of the warm carnitas, distributing evenly. Add remaining chips in another layer, then top with remaining cheeses and the rest of the carnitas.

Melt cheese

Place the tray in the oven and bake for 6–10 minutes until cheeses are fully melted and bubbling. For browned cheese, switch to broil for 1–2 minutes, watching closely to avoid burning.

Add fresh toppings

Remove nachos from the oven. Immediately sprinkle diced red onion, pickled jalapeños, pico de gallo (or diced tomatoes) and chopped cilantro over the hot cheese and carnitas.

Finish with creamy elements

Dot or slice avocado (or spoon guacamole) across the nachos. Add spoonfuls of sour cream or drizzle crema. Sprinkle crumbled cotija cheese over everything.

Serve

Serve nachos hot with lime wedges on the side and hot sauce available for those who want extra heat. Encourage guests to squeeze lime over individual portions. Leftovers can be reheated in a 350°F oven until warm and crisp.

This recipe makes generous nachos for 4–6 as a main or 6–8 as an appetizer. All ingredient sections correspond to the steps above. Adjust jalapeños, hot sauce and lime to taste.