Last week when my family smelled the pork in the slow cooker, they were already excited for dinner.
That excitement only escalated when they found out they were going to enjoy it with chips and cheese!
Nachos Carnitas for dinner…sign me up!
Just started with a 3# pork roast in the slow cooker,
similar to when I made Shredded Pork Sandwiches last May.
Just top with one chopped medium onion, fresh ground salt and pepper
as well as a cup or two of water to keep it moist while cooking.
After nearly 8 hours on low, the roast was done!
If you aren't already utilizing your slow cooker, you really need to, stat!
This thing makes my life so much easier and it could yours too!
There is just something so mind-easing to know that dinner is already underway.
Back to the roast, it was moist tender and easy to shred.
I included some of the onions for extra flavor and
I always ladle some of the juices back over top and stir it up.
The shredded meat often soaks up extra moisture.
As far as the nachos, restaurant style tortilla chips were spread out on a pan.
Topped with the shredded pork as well as a generous serving of shredded cheese.
Probably about 2 cups.
Pop that into a 400F oven for about 10 minutes to melt the cheese
and bring this party together!
Finally, top with your favorite taco fixings…
We choose sliced green onions, avocado, salsa
and some fresh squeezed lime juice.
3# pork roast
1 chopped medium onion
fresh ground salt and pepper - to taste
1-2 cups of water
Restaurant style tortilla chips
2 cups shredded cheddar cheese
Sliced green onions
Fresh squeezed lime juice
Put roast in slow cooker on low for 8-10 hours.
Shred pork and onions, add back some juices.
Spread the tortilla chips into a layer on a baking pan.
Top with pork and shredded cheese.
Bake for 10 minutes at 400 F until melted.
Top with onion, avocado, salsa, lime juice and any other favorite nacho toppings.
Thankfully, there was enough pork left over for a few other meals as well!