Smoky BBQ Carnitas Nachos

Allergens

Dairy, Wheat

Ingredients

• 2 lbs pork shoulder, trimmed and cut into 1" cubes
• 3 cups BBQ sauce
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 small red onion, thinly sliced
• 1 jalapeno, sliced (optional)
• Fresh cilantro leaves, for garnish
• Sour cream, for serving
• Lime wedges, for serving

Instructions

1. In a slow cooker, combine the pork shoulder cubes, BBQ sauce, smoked paprika, cayenne pepper, apple cider vinegar, and Worcestershire sauce. Cook on low heat for 8 hours or until the pork is tender and pulls apart easily with a fork.
2. Preheat oven to 350°F (175°C). In a baking dish, layer half of the tortilla chips, followed by half of the shredded cheese, BBQ carnitas, sliced red onion, and jalapeno if using. Repeat the layers with the remaining ingredients.
3. Bake for 10 12 minutes or until the cheese is melted and bubbly. Remove from the oven and allow to cool slightly before serving.
4. Serve with sour cream and lime wedges on the side.

Chef’s Insight

The key to perfect carnitas is slow cooking the pork until it's tender and pulls apart easily.

Notes

For a spicier version, add more cayenne pepper or jalapeno slices to taste.