Crispy Crockpot Carnitas “Million Dollar Nachos”
This is a MUST save for your game day menu! Not only is it shareable and easy to throw together, but you can also transform this recipe to an easy weeknight dinner!
I’ve made this recipe using a few different pork roasts based on what I have on hand. Because it slow cooks in so many different flavors and acidic, citrus juices, it breaks down into tender shreds. However, pork shoulder is my favorite for this recipe as it’s beautifully marbled and creates the most juicy, fall apart pork.
From here, the meal options are limitless! Tacos, burrito bowls, quesadillas, stuffed sweet potatoes, soups & more! I’m preparing a game day favorite, loaded nachos. Prepared all on one baking sheet & layered with 3 different cheeses, fresh pico, pickled red onions and elote corn salsa, these go QUICK during the game!
Crispy Crockpot Carnitas “Million Dollar Nachos”
Ingredients
- 1 pork shoulder ½ lb / person
- 1 large onion quartered
- 2 garlic cloves smashed
- 1 orange
- 2 limes
- ½ cup fresh cilantro
- 3 tbsp taco seasoning (1 packet)
- ½ cup water can substitute with orange or pineapple juice
For the nachos:
- 1 bag tortilla chips
- 1 cup Monterey jack cheese grated
- 1 cup queso cheese (1 jar)
- cotija cheese (I use about 1 cup on the nachos)
- pico de gallo
- pickled red onions
- fresh cilantro for garnish
For the elote corn salsa:
- 4 ears of shaved sweet corn (or 2 cups canned/ frozen kernels)
- ⅓ cup Greek yogurt
- ⅓ cup mayonnaise
- juice of 1 lime + zest
- 1½ tsp cumin
- 2 tsp paprika
- 1 tsp salt
- ½ cup cotija cheese
- fresh cilantro for garnish
Instructions
- Add the pork shoulder to the slow cooker along with peeled orange, limes, onion, garlic, cilantro, seasoning and water. Cook on high for 6-8 hours or low for 8-10, until tender and easily shredded.
- Add to a baking sheet and shred. Ladle a few scoops of the juice from the crockpot onto the pork to keep it moist while broiling. Broil for 2-4 mins, until edges begin to crisp.
- To make the nachos: Arrange ½ of the tortilla chips onto a lined baking sheet and top with monterey jack cheese and ½ of the pork. Broil for 1-2 mins until cheese is melted and chips begin to crisp.
- Add the remaining chips on top of the nachos and top with warm queso, remaining pork, cotija cheese, pico, corn salsa, pickled red onions and fresh cilantro.
For the elote corn salsa:
- Combine all ingredients and mix, season to taste. Top with cotija cheese and garnish with fresh cilantro and smoked paprika.
