Pulled Pork Plantain Nachos

20 ingredients
13 steps

Ingredients

  • 1 Tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1/2 Tablespoons Salt
  • 1/4 teaspoons Cayenne Pepper (Optional)
  • 4 pounds Lean Pork (like Boneless Country Style Ribs)
  • 1- 1/2 cup Chicken Broth
  • 1 Lime, Juiced
  • 3 Plantains, Peeled And Thinly Sliced
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoons Pepper
  • 13 cups Black Beans
  • 1/2 cups Shredded Cheddar Cheese
  • 13 cups Guacamole
  • 1/4 cups Chopped Fresh Cilantro
  • Pico De Gallo
  • Chopped Green Onions
  • Lime Juice
  • Sour Cream

Directions

  1. 1
    For the pork: Combine chili powder, cumin, oregano, salt, and cayenne pepper in a small dish.
  2. 2
    Rub the mixture over the pork, coating entirely.
  3. 3
    Place the pork in a slow cooker and add chicken broth and lime juice.
  4. 4
    Cook on high for 4 hours or on low for up to 10 hours until pork is fork-tender.
  5. 5
    When cooking is complete, shred the pork and return it to the cooking juices in the slow cooker.
  6. 6
    Stir to combine.
  7. 7
    For the plantain nachos: Preheat oven to 375 degrees F. Place plantain slices on a lined baking sheet.
  8. 8
    Drizzle with olive oil and sprinkle with salt and pepper.
  9. 9
    Bake in the oven for 20 minutes until crisp and golden brown.
  10. 10
    Keep the oven on while you assemble the nachos.
  11. 11
    Arrange a layer of plantains on the baking sheet and add the black beans cheese, and about 1 1/2 cups of pulled pork.
  12. 12
    Place the nachos back in the oven for about 4 minutes until the cheese melts.
  13. 13
    Top the nachos with more of your desired toppings.

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