Pork Carnitas Nachos

Pork Carnitas Nachos Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Slow-cooked pork loin, brown rice, seasoned black beans, pico de gallo, jalapeños, and queso fresco make up the savory layers of Pork Carnitas Nachos.


Makes 10 Servings
Total time: 6 Hours, 20 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 6 Hours, 20 Minutes


1 (3- to 3 1/2-pound) boneless pork loin
5 garlic cloves, quartered
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 teaspoon table salt
1 (12-oz.) bottle beer
2 canned chipotle chiles in adobo sauce, chopped
2 tablespoons fresh lime juice
2 tablespoons adobo sauce from can
5 cups cooked brown rice
5 cups canned seasoned black beans, drained
Tortilla chips
Toppings: 2/3 cup chopped onion; 2/3 cup refrigerated pico de gallo; 2/3 cup chopped fresh cilantro; 2 jalapeños, sliced; 1 1/2 cups queso fresco
2 limes, cut into wedges


1. Make 1/2-inch-deep slits on outside of pork; stuff with garlic. Combine cumin, oregano, and salt in a small bowl. Place pork in a 3 1/2-qt. slow cooker. Sprinkle pork on all sides with spice mixture.

2. Combine beer, chipotle chiles, lime juice, and adobo sauce. Pour mixture over pork. Cover and cook on High for 6 to 8 hours or until pork is tender.

3. Remove pork from slow cooker; shred with 2 forks. Combine shredded pork and 1/2 cup cooking liquid; toss well.

4. Layer tortilla chips on bottom of platter; spoon rice and beans over chips. Add meat and toppings. Serve with lime wedges.