Carnitas Slow Cooker Pork Ingredients

• 3 lbs pork butt
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lime juice
• ¼ cup orange juice
• ¼ cup chicken stock

Carnitas Nachos Ingredients

• Tortilla chips
• Prepared carnitas
• 1 jalapeño, thinly sliced
• Pickled red onions
• Sour cream
• Zest and juice of 1 lime
• Lime wedges, for serving
• Green onions, sliced
• Avocado, diced
• Shredded sharp cheddar cheese
• Fresh cilantro leaves

Carnitas Slow Cooker Pork Directions

1. Place the pork butt, chopped onion, minced garlic, chili powder, oregano, cumin, salt, black pepper, lime juice, orange juice, and chicken stock into a crockpot.
2. Cover and cook on high for 6 hours or low for 8 hours. The pork should be extremely tender and falling apart when finished.
3. Remove the pork from the crockpot and shred. Set aside while preparing the nachos.

Carnitas Nachos Directions

1. Crisp the carnitas: Place the shredded carnitas on a cookie sheet and spread into an even layer. Broil on high for 5–10 minutes, or until the meat is crispy and browned. Keep a close eye on the meat while broiling to prevent it from burning.
2. Make the lime sour cream: In a small bowl, mix the lime zest and juice into the sour cream until well combined. Refrigerate until ready to assemble the nachos.
3. Build the first layer: On a large platter, spread half of the tortilla chips in an even layer. Cover with about half of the crispy carnitas and half of the shredded sharp cheddar cheese.
4. Build the second layer: Add the remaining tortilla chips, followed by the remaining carnitas and the rest of the shredded cheese.
5. Add the toppings: Top the nachos with the lime sour cream, sliced green onion, fresh cilantro leaves, sliced jalapeño, pickled red onions, and diced avocado
6. Serve: Finish with fresh lime wedges and serve immediately while the carnitas and tortilla chips are still warm and crispy.