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Slow-Cooker Pork Carnitas Nachos
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Prep Time:
20 minutes
Total Time:
6 hours 20 minutes
Try our irresistible slow-cooked pulled pork nachos for a vibrant taste of Mexico. Top with your favorite fixings for a customizable feast that will impress your loved ones.
Ingredients:
  • 1 medium onion, sliced
  • 2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can) or 2 jalapeño chiles, seeded, sliced
  • 1/4 cup water
  • 1 boneless pork butt or shoulder (2 to 3 lb)
  • 4 cloves garlic, sliced
  • Salt and pepper to taste
  • 1/2 cup water
  • Tortilla chips
  • Sliced jalapeño chiles
  • Shredded Monterey Jack cheese
  • Green tomatillo salsa
  • Refrigerated fresh salsa
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Combine onion, chipotle chiles, and 1/4 cup of water in the slow cooker. Make small slits all over the pork with a sharp knife and insert garlic into the slits. Season the pork with salt and pepper.
  • In a 5-quart Dutch oven, heat oil over medium-high heat and brown the pork on all sides for about 8 minutes. Transfer the pork to a slow cooker. Deglaze the Dutch oven by adding 1/2 cup of water, stirring with a wooden spoon to scrape up any browned bits, then pour the flavorful liquid into the slow cooker.
  • Cover and cook on High heat for 6 hours.
  • Transfer the pork from the slow cooker to a cutting board and allow it to cool for 10 minutes. Use 2 forks to shred the pork, then mix it well and return it to the slow cooker. Serve the shredded pork over tortilla chips with your favorite toppings.

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