Ingredients
The following ingredients have 5 Servings
- 2 pounds pork butt (shoulder, tenderloin, or large-cut “carnitas pieces,” cut (if not already) into 4 to 5 large chunks)
- 4 tablespoons grass-fed butter (ghee, or coconut oil, divided)
- 1 tablespoon fine sea salt (additional to taste)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 bag Jackson's Honest Purple Heirloom Potato Chips
- 1 batch Paleo Nacho Cheese
- 5 radishes (thinly sliced)
- 1 jalapeno pepper (thinly sliced)
- 1/2 cup fresh pico de gallo
- 1/2 cup sour cream
- 1 avocado (cut into thin slices)
- 1/4 cup fresh cilantro (finely chopped)
Instruction
- For the slow cooker carnitas, set the meat out on a plate while you melt 2 tablespoons of the butter in either the slow cooker insert (over a hot stove) or in a large frying pan.
- Sprinkle all sides of the pork with the spice blend and then add to the hot melted butter. Sear on all sides for about 4 minutes over high heat, or until a brown crust starts to form (but before it burns).
- If cooking in the slow cooker insert, transfer the insert to the slow cooker, cover, and cook on low for 8 hours or on high for 4 hours.
- If cooking in a pan, transfer the browned pork (and all juices) to the slow cooker and follow the same timing instructions.
- Once the carnitas is done, shred them with a fork and melt the remaining 2 tablespoons of butter in a large frying pan. Add the shredded pork to the pan and cook until the moisture has mostly evaporated off and the pork has started to crisp. Season with the lime juice and additional sea salt to taste.
- To assemble the nachos, spread the chips out on the sheet pan. Top with the carnitas, nacho cheese, and remaining toppings.
- Enjoy right away!
