Pork Carnitas Nachos Recipe
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.
Servings: 12 people
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
- 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
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!
Calories: 382kcal | Carbohydrates: 17g | Protein: 32g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 760mg | Potassium: 666mg | Fiber: 3g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 14mg | Calcium: 192mg | Iron: 2mg