Ultimate Nachos With Beer-Braised Carnitas
This recipe for loaded carnitas nachos is a flavor-packed and satisfying dish perfect for sharing with a crowd. Slow-cooked pork shoulder is seasoned with a blend of spices and braised in beer until tender and juicy, then shredded and piled high on a bed of crispy tortilla chips. Layered with black beans, onions, and a generous amount of melted cheese, these nachos are baked to gooey perfection in the oven. Topped with tangy pickled jalapenos, cool sour cream, and fresh cilantro, these nachos are a delicious treat for any gathering.
— Constant Cookbook
Ingredients
- :
- 1½ teaspoons salt
- 1½ teaspoons smoked paprika
- 1½ teaspoons cumin
- 1½ teaspoons onion powder
- 1½ teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 to 5 pounds boneless pork shoulder roast, trimmed
- 12 ounces beer
- :
- 3 (9-ounce) bags tortilla chips
- Beer-Braised Carnitas
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 large white onion, chopped
- 24 ounces sharp cheddar cheese, shredded
- 24 ounces Monterey Jack cheese, shredded
- :
- Pickled jalapeños
- Sour cream
- Fresh cilantro, roughly chopped
Instructions
- Make the Beer-Braised Carnitas: In a small bowl, whisk together the salt, smoked paprika, cumin, onion powder, chili powder, garlic powder and black pepper; set aside.
- Heat the vegetable oil over medium-high heat in a large cast iron skillet. Sear the pork roast on all sides until golden brown (about 2 minutes per side). Transfer the pork roast to a slow cooker and sprinkle the seasoning mixture evenly all over, then pour the beer over the pork. Cook on low for 10 to 12 hours, turning and rotating the pork roast a couple of times if possible.
- Once finished cooking, shred the pork with two forks, then leave in the slow cooker on warm before serving. The carnitas can be made up to three days in advance. Reheat in a covered pot with ½ cup water, adding more water if needed to keep pork moist.
- Assemble & Bake the Nachos: Preheat the oven to 350 degrees F. Spray two large rimmed baking sheets with non-stick cooking spray.
- Dividing evenly between the baking sheets, layer the tortilla chips, carnitas, black beans, onion and shredded cheese, repeating the layers twice more, gradually building up a mound in the center as you go. Bake for 20 to 25 minutes, or until the cheese is completely melted. Sprinkle with fresh cilantro and serve with desired toppings.
Cook Time
25M
Prep Time
PT12H
Yield
12 servings
Nutrition
- Calories: 834 kcal
- Carbohydrate Content: 63 g
- Protein Content: 58 g
- Fat Content: 61 g
- Saturated Fat Content: 28 g
- Cholesterol Content: 174 mg
- Sodium Content: 1384 mg
- Fiber Content: 10 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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