Slow-Cooker Pork Carnitas Nachos

By brownbox

Ingredients

• 1 medium onion, sliced
• 2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can) or 2 jalapeño chiles, seeded, sliced
• 1/4 cup water
• 1 boneless pork butt or shoulder (2 to 3 lb)
• 4 cloves garlic, sliced
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 1/2 cup water
• Tortilla chips
• Sliced jalapeño chiles
• Shredded Monterey Jack cheese
• Green tomatillo salsa
• Refrigerated fresh salsa

Details

Servings 1
Cooking time 380mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix onion, chipotle chiles and 1/4 cup water. Using sharp knife, cut slits all over pork; insert garlic into slits. Sprinkle pork with salt and pepper.

2
In 5-quart Dutch oven, heat oil over medium-high heat. Add pork; cook about 8 minutes, turning to brown all sides. Place pork in slow cooker. Pour 1/2 cup water into Dutch oven. Reduce heat to low; stir with wooden spoon, scraping pan to loosen brown particles. Pour liquid into slow cooker.

3
Cover; cook on High heat setting 6 hours.

4
Remove pork from slow cooker to cutting board; cool 10 minutes. Shred pork, using 2 forks. Return pork to slow cooker; mix well. Serve pork over tortilla chips with desired toppings.