352 kcalPulled Pork Nachos
600 min serves 8
Gluten-Free
19gprotein36gcarbs16gfat
Ingredients
- •1 bag nacho chips
- •1 cup pico de gallo
- •4 tbsp pork rub
- •2 lb pork shoulder
- •½ cup cheddar cheese
- •2 tbsp sour cream
- •2 cups vegetable broth
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Method
Adapted from pinkwhen.com
- Clean the pork and pat dry.
- Add the pork rub to the shoulder and season all over.
- Place the pork shoulder into the crock pot and set the temperature to low.
- Add in the vegetable broth.
- Cook on low for 8-10 hours.
- Remove from slow cooker and shred the pork.
- Top the nachos with the shredded pork, pico de gallo, shredded cheese, and sour cream if desired.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from pinkwhen.com.