Slow Cooker Pork Carnita “Nachos” – WLS Recipes

Steph Wagner

September 15, 2016

 

I’m so excited for Crockpot® season to return!!! This recipes was a huge win for me. My house smelled amazing and it tasted even better. Whether you make the pork and use it as a stand alone protein or use it as a topping for these bell pepper nachos, you will love the sweet and smokey flavor of the slow roasted pork!

Weight-loss surgery patients, take these bites SLOWLY and make sure they are smaaaallllll. Pencil eraser sized bites here. I know you think I’m nut and that it’s too hard but trust me trust me trust me!!! Bite sizes are the key to eating the right amount for your pouch and to feel comfortable after eating such a dense protein. Pair your protein with a non-starchy vegetable such as sweet baby bell peppers but focus on that protein!

 

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Slow Cooker Pork Carnita "Nachos" - WLS Recipes
Lean pork shoulder slow cooked with cumin and chipotle peppers in adobo sauce for a delicious topping to sweet pepper nachos.
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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. (I recommend using a slow cooker liner bag!) Combine the pork shoulder, garlic, chipotle peppers and sauce, broth, cumin and salt to the slow cooker. Cook on low for 6 hours. Shred pork.
  2. Preheat the oven to 350. Half bell peppers and remove seeds and ribs. Spread on a baking stone or baking pan. Spread pork over bell peppers and top with cheese. Bake 10 minutes. Remove from oven and top with cilantro.
Recipe Notes

This recipe if prepared as listed above is estimated to provide 27 grams of protein, 6 grams of carbohydrate and 7 grams of fat per serving.

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