Carnitas Al Pastor Nachos Recipe with Pico de Gallo
Spice up your next party with this delicious Carnitas Al Pastor Nachos Recipe with Pico de Gallo that is topped off with pineapple and onions!
Servings: 10
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour
Ingredients
For the Pork:
1tablespoonof salt
1 ½teaspoonsof cumin
1 ½teaspoonsof chili powder
1 ½teaspoonsof onion powder
1 ½teaspoonsof garlic powder
1 ½teaspoonsof dry oregano
½teaspoonof red pepper flakes
1tablespoonof olive oil
3 ½poundpork shoulder
1peeled and medium diced yellow onion
1orange cut into wedges
15garlic cloves
For the Pico de Gallo:
4seeded and small diced vine ripe tomatoes
1seeded and small diced jalapeño
½peeled and small diced yellow onion
juice of 1 lime
¼cupof chopped fresh cilantro
Kosher salt and fresh cracked pepper to taste:
For the Nachos:
2large bags of corn tortilla chips
2cupsof cooked white rice
1 15-ouncecan of pinto beans, warmed
2cupsof roasted medium-diced pineapple
1roasted, peeled and small diced red onion
sour cream, shredded Chihuahua cheese, queso fresco, cilantro and green onions for garnish
Instructions
Pork: In a small bowl mix together the salt, cumin, chili powder, onion powder, garlic powder, oregano and pepper flakes until combined and then season the pork on all sides with it.
Heat the olive oil in a large sauté pan over medium-high heat and add in the pork, onions, oranges and garlic and cook the pork on all sides until it is golden brown.
Once browned, transfer everything in the pan to a slow cooker and cook on high for 5 hours or until is shreds apart with ease. Keep warm.
Pico: Mix together all ingredients in a medium size bowl until combined. Chill before serving.
To Plate: Place down the chips and garnish with cheese. Heat under the broiler on high heat until the cheese is melted and lightly browned. Next, top off with pork, pico de gallo, rice, beans, pineapple, onions and garnishes. Serve!