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Pork Carnitas Nachos

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

Hands-on time 20 mins
Total time 6 hrs, 20 mins
Yield Makes 10 Servings
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.

Ingredients

  • 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

How to Make It

  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.

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