Tailgate Game Day Carnitas Nachos
This copycat recipe for Tailgate Game Day Carnitas Nachos combines tender pork carnitas with zesty pico de gallo and tangy crema to create the ultimate game-day snack. Perfect for a Friday night tailgate or secret restaurant hack that tastes even better at home, this dish is easy to make and sure to impress guests!
Allergens
Dairy, Gluten
Ingredients
- 2 lbs pork shoulder
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup orange juice
- 1/2 cup lime juice
- 2 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 bag tortilla chips
- 2 cups shredded Mexican blend cheese
- 1 1/2 cups pico de gallo
- 1 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat oven to 350°F (175°C).
- In a large pot, combine pork shoulder, onion, garlic, orange juice, lime juice, cumin, paprika, chili powder, salt, and pepper. Cover and cook on low heat for 4 hours or until the meat is tender and easily shredded.
- Remove the pot from heat and shred the pork using two forks. Return to the pot and stir well to combine with juices. Set aside.
- On a large baking sheet, arrange half of the tortilla chips in an even layer. Top with half of the shredded cheese, followed by half of the carnitas, pico de gallo, sour cream, and cilantro. Repeat layers.
- Bake for 12 15 minutes or until the cheese is melted and bubbly.
- Remove from oven and serve immediately with additional toppings as desired.
Chef’s Insight
To get that perfect crunch, bake the chips before adding the toppings.
Notes
This recipe makes use of a slow cooker for the pork, making it an easy and flavorful dish.