Tailgate Game Day Lunch: Crispy Carnitas Nachos
Find the ultimate game day lunch recipe with our Crispy Carnitas Nachos. A street-food inspired twist on a classic carnitas dish that's perfect for your next tailgate party or casual get-together!
Allergens
Dairy, Eggs
Ingredients
- 1 lb pork shoulder 2 cups chicken broth 2 cups water 1/4 cup white vinegar 1 tbsp salt 1 tsp black pepper 1 tbsp paprika 1 tbsp ground cumin 1 tsp dried oregano 1/4 tsp cayenne pepper 1 bag tortilla chips 2 cups shredded cheese (cheddar, Monterey Jack, and/or Mexican blend) 1 cup pico de gallo 1 cup guacamole 1 cup sour cream 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot or slow cooker, combine pork shoulder, chicken broth, water, vinegar, salt, black pepper, paprika, ground cumin, oregano, and cayenne pepper. Cook on low for 6 8 hours or until the meat is tender and easily shreds with a fork.
- Shred the cooked pork and return it to the pot with the cooking liquid. Simmer for an additional 10 minutes.
- Preheat oven to 400°F (205°C). Arrange a single layer of tortilla chips on a large baking sheet.
- Top the chips with half of the shredded cheese, then half of the carnitas, followed by another layer of chips, remaining cheese, and the rest of the carnitas.
- Bake for 10 12 minutes or until the cheese is melted and bubbly. Remove from the oven and top with pico de gallo, guacamole, sour cream, and chopped cilantro. Serve immediately!
Chef’s Insight
For extra crunch, add tortilla chips on top of the nachos before baking.
Notes
Adjust seasoning and spice levels to your preference.