Pie Tin Nachos With Carnitas Recipe
Make Pie Tin Nachos With Carnitas Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Nachos Base
Carnitas
Toppings
Method
Carnitas Preparation
- 1
Cook the Pork
In a slow cooker, place the pork shoulder. Add orange juice, chopped onion, minced garlic, cumin, oregano, salt, and black pepper. Cover and cook on low for 8 hours or until the pork is tender and easily shreds.
- 2
Shred the Meat
Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and stir it into the juices. Let it warm for another 30 minutes.
Assemble the Nachos
- 3
Preheat Oven
Preheat your oven to 350°F (175°C).
- 4
Layer Tortilla Chips
Spread half of the tortilla chips evenly in a large pie tin or oven-safe dish.
- 5
Add Cheese and Carnitas
Sprinkle half of the shredded cheese over the tortilla chips, then add half of the shredded carnitas. Repeat with the remaining tortilla chips, cheese, and carnitas.
- 6
Bake
Place the pie tin in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Final Touches
- 7
Add Toppings
Remove the nachos from the oven and top with sour cream, guacamole, pico de gallo, sliced jalapeños, and chopped cilantro.
- 8
Serve
Serve immediately while hot and enjoy your delicious Pie Tin Nachos with Carnitas!
