Crispy Carnitas Nachos

Ingredients

• 1.36 kg (3 lb)boneless pork butt or shoulder blade roast
• 1 packet, 28 g (1 oz)Old El Paso™ Original Taco Seasoning Mix
• 120 ml (½ cup)chicken broth
• About 1.9 litres (8 cups)Food Should Taste Good™ chips
• 227 g (8 oz; about 2 cups)shredded Mexican cheese blend
• 1 can, 113 g (4 oz)Old El Paso™ Chopped Green Chiles
• To tasteSriracha sauce
• To tastesour cream
• To tastesalsa
• To tastesliced green onions
• To tastefresh lime wedges

Instructions

1. 1

   Slow-cook the pork

   Coat a 4.7-litre (5-quart) slow cooker with cooking spray. Trim excess fat from the roast and put it in the cooker. Sprinkle over the taco seasoning, setting aside 1 tablespoon (about 15 ml) for the nachos, then pour in the chicken broth. Cover and cook on High for 4–5 hours or on Low for 8–9 hours, until tender. Lift out the pork and shred it with a fork. Set aside 2 cups of shredded pork for the nachos and save the rest for another use.

2. 2

   Prepare the tray

   Heat the oven to 200°C (400°F). Line a rimmed baking tray with foil and coat it with cooking spray. Arrange half of the chips in an even layer.

3. 3

   Layer the toppings

   In a small bowl, combine the cheese with the reserved tablespoon of taco seasoning. Scatter half of this mixture over the chips, then add half of the reserved carnitas and half of the green chiles. Repeat the layers with the remaining chips, cheese, pork and chiles.

4. 4

   Bake and serve

   Bake for 9–10 minutes, until the cheese has melted. Add Sriracha, sour cream, salsa, green onions and lime wedges to taste, then serve straight away.

What are carnitas nachos?

Carnitas are Mexican-style shredded pork, traditionally cooked until tender and often finished until the edges are crisp. Here, slow-cooked pork is piled onto tortilla chips with seasoned cheese and green chiles for a hearty, shareable tray.

The slow cooker makes the pork tender with little hands-on work, while baking the assembled nachos melts the cheese and warms the toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 23g protein, 31g carbs, 23g fat.

The chips provide most of the carbohydrates, while the pork and cheese contribute much of the protein and fat. Cheese and pork also account for much of the saturated fat, and the seasoning, chips and cheese can make sodium substantial. Serve with a fresh salad or vegetables to balance the plate.

The pork and seasoning

Pork shoulder: its fat and connective tissue help the meat become tender during the long cook. Trim excess fat, but leave enough for flavour and moisture.

Seasoning: the recipe uses a packet of taco seasoning in the slow cooker and reserves a tablespoon to flavour the cheese. Set that portion aside before seasoning the pork.

Shredding and reserving

Tenderness: the pork should pull apart readily with a fork after cooking. If it still feels firm, continue cooking until it shreds easily.

Portioning: only 2 cups of shredded pork go on the nachos; the recipe saves the rest for another use. Keeping the topping amount measured helps avoid burying the chips.

Layering for crispness

First layer: spread the chips evenly on the prepared tray, then distribute the cheese, pork and chiles across them. A reasonably even spread means more chips get some topping.

Second layer: repeat with the remaining ingredients rather than piling everything in one mound. Use a rimmed tray to keep loose toppings contained.

Watch the oven

The oven is set to 200°C (400°F), and the nachos bake for 9–10 minutes. They are ready when the cheese has melted; avoid leaving them in longer than needed, as the chips can become too dark.

Add the fresh toppings after baking and serve immediately, while the cheese is melted and the chips are at their crispest.

Topping and serving ideas

Finish the tray with Sriracha, sour cream, salsa, sliced green onions and lime wedges, all to taste. The lime adds a bright finish, while the sour cream and salsa bring cool, tangy contrast.

Serve as a sharing dish, with a simple salad or sliced vegetables alongside if you want a fresh counterpoint to the rich pork and cheese.

Recipe notes & tips

• Reserve the tablespoon of taco seasoning before adding any to the pork.
• Use a fork to check that the pork shreds easily before taking it out of the slow cooker.
• Spread the chips in an even layer so the toppings are distributed across the tray.
• Add the sour cream, salsa and lime after baking to keep their fresh flavour.
• Serve the nachos as soon as the cheese melts, before the chips soften.

Variations

• Extra heat: add more Sriracha at the table.
• More fresh flavour: finish with extra sliced green onions and lime.
• Milder tray: leave out the Sriracha and serve it separately.
• Different salsa: use your preferred salsa to change the topping's flavour.
• Crispier edges: spread the chips and toppings across a wide tray rather than piling them up.

Common mistakes to avoid

• Using all the pork: reserve only 2 cups for the nachos and save the rest for another use.
• Forgetting the reserved seasoning: set aside 1 tablespoon before seasoning the roast.
• Shredding too soon: cook until the pork pulls apart easily with a fork.
• Overloading one spot: divide the toppings between two even layers.
• Baking too long: take the tray out once the cheese is melted, around 9–10 minutes.
• Adding fresh toppings before baking: add them after the cheese has melted.

How to store

The nachos are best served immediately, as the chips soften once topped. Refrigerate leftover assembled nachos in a covered container and eat within 2 days; reheat in the oven until hot, knowing the chips may not stay crisp. Store any unused shredded pork separately in the fridge and use within 3–4 days.

Frequently asked questions