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 cheese
- •2 tbsp cream
- •2 cups vegetable broth
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Method
From pinkwhen.com — read the original
- 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 and 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 via Spoonacular · original recipe at pinkwhen.com