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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!
Course Appetizer, side
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Calories 605kcal
Author Chef Billy Parisi

Ingredients

For the Pork:

  • 1 tablespoon of salt
  • 1 ½ teaspoons of cumin
  • 1 ½ teaspoons of chili powder
  • 1 ½ teaspoons of onion powder
  • 1 ½ teaspoons of garlic powder
  • 1 ½ teaspoons of dry oregano
  • ½ teaspoon of red pepper flakes
  • 1 tablespoon of olive oil
  • 3 ½ pound pork shoulder
  • 1 peeled and medium diced yellow onion
  • 1 orange cut into wedges
  • 15 garlic cloves

For the Pico de Gallo:

  • 4 seeded and small diced vine ripe tomatoes
  • 1 seeded and small diced jalapeño
  • ½ peeled and small diced yellow onion
  • juice of 1 lime
  • ¼ cup of chopped fresh cilantro
  • Kosher salt and fresh cracked pepper to taste:

For the Nachos:

  • 2 large bags of corn tortilla chips
  • 2 cups of cooked white rice
  • 1 15- ounce can of pinto beans warmed
  • 2 cups of roasted medium-diced pineapple
  • 1 roasted 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!

Nutrition

Calories: 605kcal | Carbohydrates: 33g | Protein: 75g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 203mg | Sodium: 894mg | Potassium: 1599mg | Fiber: 6g | Sugar: 7g | Vitamin A: 630IU | Vitamin C: 35mg | Calcium: 85mg | Iron: 4mg