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loaded carnitas trash can lid nachos
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5 from 1 vote

Loaded Carnitas Trash Can Lid Nachos

These loaded carnitas nachos are piled high with *all* of the good things, making them incredibly tasty + the perfect thing to make as a snack-y weekend meal!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Appetizer, Dinner
Cuisine: Mexican
Servings: 4 to 6 servings
Author: Cassy

Ingredients

For the carnitas:

  • 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

For the nachos:

  • 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

Instructions

  • 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!

Notes

Instant Pot Version:
  1. Add 2 tbsps. oil to Instant Pot and press Sauce to heat.  Add seasoned pork and sear on all sides until light browned.
  2. Add 1.5 cups water or broth to meat, place the lid on the pot, cover, and make sure the valve is set to sealed. Press the “manual” button and set to cook for 90 minutes.
  3. After 90 minutes is up, let the pressure release naturally (about 20 minutes) and remove the lid from the pot.
  4. Once the carnitas are done, follow the remaining instructions from Step 5 on.

Nutrition

Calories: 945kcal | Carbohydrates: 45g | Protein: 50g | Fat: 64g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 2861mg | Potassium: 1799mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1377IU | Vitamin C: 27mg | Calcium: 126mg | Iron: 4mg