Caribbean Pork Nachos Recipe

Cooking Directions

• STEP 1.In a small bowl, combine the paprika, cumin, garlic powder, onion powder, thyme, salt, and pepper to make the spice blend.
• STEP 2.Rub the spice blend all over the pork shoulder, covering it completely.
• STEP 3.Place the pork shoulder in a slow cooker and cook on low for 8-10 hours, or until the meat is tender and easily shreds with a fork.
• STEP 4.Remove the pork from the slow cooker and shred it using two forks.
• STEP 5.Preheat the oven to 400��F (200��C).
• STEP 6.Spread the tortilla chips in a single layer on a baking sheet.
• STEP 7.Top the chips with the shredded pork and sprinkle with the shredded cheese.
• STEP 8.Bake for 5-7 minutes, or until the cheese is melted and bubbly.
• STEP 9.In a small bowl, combine the pineapple, red onion, jalape��o, lime juice, and cilantro to make the salsa.
• STEP 10.In another small bowl, whisk together the sour cream, lime juice, and salt to make the lime crema.
• STEP 11.Drizzle the nachos with the lime crema and top with the pineapple salsa.
• STEP 12.Serve immediately as an appetizer or main dish.

Cooking Tips

• If you don't have a slow cooker, you can also cook the pork in a Dutch oven or a pressure cooker.
• Feel free to add other toppings to the nachos, such as diced avocado or black beans.
• For a spicier version, add a chopped jalape��o or a sprinkle of cayenne pepper to the spice blend.

Storage and Serving

• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork in a microwave or on a stovetop until heated through.
• Serve the nachos with additional toppings like guacamole or salsa, if desired.