These fully loaded sheet pan Pork Carnitas Nachos are sure to get the party started. We take slow cooker carnitas and bake them between layers of tortilla chips and cheese, then top with guacamole, ranch dressing, fresh cilantro and hot sauce for a seriously easy and delicious meal.
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Loaded Pork Carnitas Nachos
What’s better than a tray full of fully loaded nachos for dinner? Not only are these Pork Carnitas Nachos a family favorite, but they are also perfect for using up leftovers. It’s a win-win!
You can make a huge batch of Slow Cooker Pork Carnitas and use it to prep yummy dinners all week long. Top with the nacho toppings that we suggest below, or whatever you have on hand. And don’t feel like you need to stick with carnitas - you can add just about any freshly made or leftover meats, veggies, and toppings to mix things up.
For a slightly different flavor profile, here's another one of the best shredded pork recipes to use for these nachos.
Ingredients in Pork Carnitas Nachos
- Pork Roast - we like to use either pork loin or bone-in pork shoulder (or pork butt) for pork carnitas.
- Orange Juice - you can use fresh or bottled orange juice.
- Chicken Broth - use homemade or store-bought.
- Onions - white or yellow onions are what we typically use for this recipe, but red onions will work.
- Jalapeño - fresh jalapeños add the best flavor to this dish.
- Garlic - we use fresh minced garlic. You could add a touch of garlic powder, too, if you want.
- Cumin - this is a key ingredient in many Mexican dishes.
- Dried Oregano - either Mexican or Italian dried oregano will work great.
- Bay Leaves - you can use fresh or dried, although fresh have a stronger flavor.
- Salt and Pepper
- Limes - use fresh lime juice for squeezing over the carnitas just before serving.
- Tortilla Chips - use your favorite brand.
- Cheddar Cheese - shredded cheddar cheese is our family’s go-to cheese for nachos, but you could also use Monterey Jack or Pepper Jack.
Nacho Toppings
- Ranch Dressing - either store bought or homemade.
- Pico De Gallo- So easy to make and adds tons of flavor.
- Guacamole - either make homemade guacamole or purchase some in the deli or refrigerated section of your grocery store.
- Cilantro - fresh chopped tastes great, but feel free to skip if you aren’t a fan.
- Hot Sauce - you can use your favorite brand
Some other topping ideas:
- Sour Cream
- Diced Tomatoes
- Sliced Avocado
- Sliced Radishes
- Sweet Corn
- Sliced Jalapeños
- Canned Green Chilis
- Black Beans
- Salsa
- Pico de Gallo
How to Make Pork Carnitas Nachos
- Add ingredients to the slow cooker. Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño, and garlic. Season with cumin, oregano, salt, pepper, and top with bay leaves.
- Cook. Cover and cook on high heat for 5 hours or on low heat for 7-8 hours, until you can easily shred the roast with two forks. (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable. The slow cooking time will vary depending on the slow cooker and how full it is).
- Shred the meat. Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
- Broil. Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings from the slow cooker to keep the meat moistened.
- Build the nachos and serve. Spread half of the chips in a single layer on a large baking sheet. Add half of the cheese and shredded pork, then repeat with the rest of the chips, cheese and shredded pork. Bake in a preheated 400-degree oven for 8-10 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with guacamole, drizzled ranch dressing, hot sauce and cilantro. Enjoy!
Our honest answer is that you shouldn’t. They will never taste as good as when you eat them fresh out of the oven. After time in the fridge, the tortilla chips will begin to absorb any moisture from the ingredients and it will be impossible to get them nice and crispy again. Plus, most of the toppings, like guacamole and sour cream, can’t be heated in the oven.
These nachos are great for using up leftovers! You can substitute any sort of freshly made or leftover shredded chicken, baked chicken (try our Copycat Chipotle Chicken), pot roast, Kalua shredded pork or even leftover Thanksgiving turkey.
You could also add cooked ground beef, bacon bits or skip the meat entirely and go vegetarian.
You bet, if you want to make a smaller batch, layer on a plate and microwave until the cheese is melty.
Pork Carnitas Nachos Recipe
Ingredients
Slow Cooker Pork Carnitas
- 3-5 lb Pork Roast
- ½ cup Orange Juice
- 1 cup Chicken Broth
- 1 large Onion yellow, white, or red onion minced
- 1 med Jalapeño minced
- 4 large cloves Garlic or about 4 tsp
- 2 teaspoon Cumin or chili powder
- 1 tsp Dried Oregano
- 2 large Bay Leaves
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 2 large Limes for serving
Nacho Ingredients
- 7 oz Tortilla Chips or about a half bag
- 2 cups Cheddar Cheese
- ¼ cup Ranch Dressing
- 1 cup Guacamole
- 1 bunch Cilantro coarsely chopped
- Hot Sauce your favorite kind
Instructions
How to Make Slow Cooker Carnitas
- Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
- Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks. (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable).
- Preheat oven to a low broil.
- Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
- Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings (about ¼ cup at a time) from the slow cooker to keep the meat moistened.
- Once you have broiled the carnitas, remove and squeeze with fresh lime juice.
How to Assemble Nachos
- Preheat oven to 400 degrees F.
- Spread half of the chips in a single layer on a large baking sheet. Add half of the cheese and shredded pork, then repeat with the rest of the chips, cheese and shredded pork.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with guacamole, drizzled ranch dressing, hot sauce and cilantro. Enjoy!
Nutrition
More Mexican-Inspired Recipes
- Spanish Rice
- Lime Rice
- Fresh 5 min Salsa
- Guacamole
- Carne Asada
- Cheesy Bean Dip
- Chicken Fajitas
- Steak Fajitas
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Our sheet pan Pork Carnitas Nachos are fully loaded with yummy ingredients like shredded cheese, guacamole, ranch dressing and fresh cilantro. Luckily they are super easy to throw together and are perfect for using up leftovers because your family is certain to ask for these again.
Jenn
ALL ABOUT THESE NACHOS! Such an easy and tasty recipe - loving the drizzle of ranch on top - YUM!
Jill Baird
Thanks Jenn, so glad you loved them!
Taryn
I never would've thought to make carnitas nachos if I hadn't seen this. They were SO good! Thanks for the great idea!
Jill Baird
They're one of our favorite quick snacks or dinner ideas!