Slow-Cooker Pork Carnitas Nachos

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  • 20|min prep time
  • 6|hr|20|min total time
  • 13 ingredients
  • 4 servings

Nachos

1
medium onion, sliced
2
tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can) or 2 jalapeño chiles, seeded, sliced
1/4
cup water
1
boneless pork butt or shoulder (2 to 3 lb)
4
cloves garlic, sliced
Salt and pepper to taste
1
tablespoon vegetable oil
1/2
cup water
Tortilla chips

Toppings, if desired

Sliced jalapeño chiles
Shredded Monterey Jack cheese
Green tomatillo salsa
Refrigerated fresh salsa

Directions

  1. 1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix onion, chipotle chiles and 1/4 cup water. Using sharp knife, cut slits all over pork; insert garlic into slits. Sprinkle pork with salt and pepper.
  2. 2 In 5-quart Dutch oven, heat oil over medium-high heat. Add pork; cook about 8 minutes, turning to brown all sides. Place pork in slow cooker. Pour 1/2 cup water into Dutch oven. Reduce heat to low; stir with wooden spoon, scraping pan to loosen brown particles. Pour liquid into slow cooker.
  3. 3 Cover; cook on High heat setting 6 hours.
  4. 4 Remove pork from slow cooker to cutting board; cool 10 minutes. Shred pork, using 2 forks. Return pork to slow cooker; mix well. Serve pork over tortilla chips with desired toppings.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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