Carnitas Nacho Recipe
Tortilla chips smothered in melted cheese with slow-roasted pulled pork, refried beans, pickled jalapeños, sour cream, guacamole, pico de gallo and cilantro.
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Ingredients
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Pulled Pork (Carnitas)
Refried Beans
Nacho Assembly
Toppings
Method
Pulled Pork (Carnitas)
Prepare the Pork
Cut the pork shoulder into large chunks and place in a slow cooker.
Add orange juice, lime juice, minced garlic, cumin, oregano, salt, pepper, bay leaves, and water to the slow cooker.
Stir to combine. Cover and cook on low for 8 hours or high for 4-5 hours, until pork is tender and shreds easily.
Remove pork from the slow cooker and shred with two forks. Optionally, crisp up the pork in a skillet over medium-high heat until edges are golden and crispy.
Refried Beans
Add minced garlic and cook for 1 minute more, stirring frequently.
Add drained pinto beans and water or broth. Simmer for 5–7 minutes, mashing the beans with a potato masher or fork until mostly smooth.
Season with salt and continue cooking until thickened. Remove from heat and set aside.
Nacho Assembly
Preheat oven to 375°F (190°C).
Spread the tortilla chips evenly on a large baking sheet or ovenproof platter.
Sprinkle shredded cheddar and Monterey Jack cheese evenly over the chips.
Dollop spoonfuls of prepared refried beans and carnitas over the cheese.
Top with pickled jalapeños.
Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
Toppings
Remove nachos from the oven and immediately top with dollops of sour cream and guacamole.
Spoon pico de gallo over the top and finish with a sprinkle of chopped fresh cilantro.
Serve immediately while hot and fresh.