CROCKPOT CRISPY CARNITAS NACHOS 🌮 In partnership with @whypapork , I’m excited to show you easy ways to transform a classic pork roast into a gameday or weeknight-friendly meal! #PAPorkPartner 1 pork shoulder (½ lb/ per person) 1 onion, quartered 2 garlic cloves, smashed 1 orange 2 limes ½ cup fresh cilantro 3 tbsp taco seasoning ½ cup water For the nachos: 1 bag of tortilla chips 1 cup of Monterey Jack cheese, grated 1 cup of queso cheese Cotija cheese Pico de gallo Pickled red onions Fresh cilantro for garnish For the elote corn salsa: 4 ears of shaved sweet corn (or 2 cups of canned/ frozen kernels) ⅓ cup Greek yogurt ⅓ cup mayonnaise Juice of 1 lime + zest 1 ½ tsp cumin 2 tsp paprika 1 tsp salt ½ cup cotija cheese Fresh parsley for garnish - Add the pork shoulder to the slow cooker along with orange, limes, onion, garlic, cilantro, seasoning and water. Cook on high for 6-8 hours or low for 8-10, until tender Add to a baking sheet and shred. Ladle a few scoops of broth onto the pork and broil for about 3-4 minutes, until edges are crispy - To make the nachos: arrange ½ the tortilla chips onto a lined baking sheet and top with Monterey Jack cheese and half the pork. Broil for 2 minutes until cheese is melted. Add the remaining chips topped with queso, remaining pork, cotija cheese, pico, corn salsa, pickled onions and fresh cilantro Serve immediately! Enjoy! #sponsored
