Pork Carnitas Nachos

These fully loaded sheet pan Pork 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.


– Pork Roast – Orange Juice – Chicken Broth – Jalapeño – Cumin

Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño and garlic.


Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks.


Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet.


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.


Once you have broiled the carnitas, remove and squeeze with fresh lime juice.


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