Pork Carnitas Nachos

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.

Yield: Makes 10 Servings
Recipe from Southern Living

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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. 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. 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. 3. Remove pork from slow cooker; shred with 2 forks. Combine shredded pork and 1/2 cup cooking liquid; toss well.
  4. 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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