These carnitas nachos combine the best of slow cooked pork with fresh ingredients into a spicy crunch that you and your guests will devour before you can grab the plates!
So, this talented blogger has one of the best appetizers ever. I made her shrimp taco bites a bunch last year and they rock. Spicy and cool shrimp bites perfect for a party. But come back….because now we’re going to turn them into scrape the bowl carnitas nachos.
I was going to make the shrimp bites for a neighborhood get together but it rained. No party, but no reason not to enjoy good food. Silver lining….I had leftover pulled pork from a family party yesterday and an idea for dinner.
Do you need to know how to make pulled pork? No worries! It is SO easy! It just takes TIME!
Rub a pork butt with any rub that smells good to you…I use bourbon and brown sugar from McCormick a lot! For this recipe, I would recommend lime zest, salt, cumin, & chili powder. Put in crock pot. You seriously don’t need ANYTHING else. Put in for at least 8 hour but I prefer 10 for a 5lb cut. Pull with forks. Remove the fat but mix the juice back in the meat.
2 cups slow cooked pork butt (see above)
2 – 3 cups tortilla chips
6 oz Queso fresco or quesadilla cheese
1/2 cup sour cream
1 tsp chipotle chilies in adobo sauce
2 California avocados, diced
2 tsp fresh lime juice
1 tsp salt
1 tomato diced and juice/ seeds removed
2 tsps chopped fresh cilantro
Mix your diced avacado with salt and lime juice in a bowl. Set aside.
Mix sour cream and chipotle chilies in a separate bowl. Set aside.
Turn on the oven on low broil. Find a shallow baking dish and add your tortilla chips. If your pork is refrigerated, go ahead and add it to your chips and put in your low broil oven for about 5 minutes. You need to warm up the meat. You want the meat mixed in with the chips, not just layered on top. If your meat is straight out of the crock pot or oven warm, then start by layering on your cheese on top. Broil on low for 2 minutes or until cheese is melted and bubbly. Watch closely and don’t burn it!
After the cheese is melted on your chips and pork, layer on the diced avacado mixture. Then add the diced tomatoes. Finally, add your sour cream mixture in small dollops or drizzle on lightly.
Serve immediately with a big spoon and small plates. Enjoy!