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Ultimate Nachos with Beer-Braised Carnitas
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Ultimate Nachos with Beer-Braised Carnitas

A fantastic guide to creating the best nachos - use the beer-braised carnitas or substitute your favorite meats, cheeses and beans.

Prep Time
20 mins
Cook Time
10 hrs 30 mins
Total Time
10 hrs 50 mins
Servings: 12 servings
Calories: 834 kcal
Course: Main Course
Cuisine: American, Mexican

Ingredients

For the Beer-Braised Carnitas:
  • 1½ teaspoons salt
  • 1½ teaspoons smoked paprika
  • 1½ teaspoons cumin
  • 1½ teaspoons onion powder
  • 1½ teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 4 to 5 pounds pork shoulder roast trimmed, boneless
  • 12 ounces beer
For the Nachos:
  • 27 ounce tortilla chips bagged
  • pork carnitas beer-braised
  • 30 ounce black beans canned, drained and rinsed
  • 1 white onion chopped, large
  • 24 ounces cheddar cheese shredded, sharp
  • 24 ounces Monterey jack cheese shredded
For the Toppings/Garnishes:
  • salsa restaurant-style
  • jalapeños pickled
  • guacamole
  • sour cream
  • cilantro roughly chopped, fresh

Instructions

    Cup of Yum
  1. Make the Beer-Braised Carnitas: In a small bowl, whisk together the salt, smoked paprika, cumin, onion powder, chili powder, garlic powder and black pepper; set aside.
  2. Heat the vegetable oil over medium-high heat in a large cast iron skillet. Sear the pork roast on all sides until golden brown (about 2 minutes per side). Transfer the pork roast to a slow cooker and sprinkle the seasoning mixture evenly all over, then pour the beer over the pork. Cook on low for 10 to 12 hours, turning and rotating the pork roast a couple of times if possible.
  3. Once finished cooking, shred the pork with two forks, then leave in the slow cooker on warm before serving. The carnitas can be made up to three days in advance. Reheat in a covered pot with ½ cup water, adding more water if needed to keep pork moist.
  4. Assemble & Bake the Nachos: Preheat the oven to 350 degrees F. Spray two large rimmed baking sheets with non-stick cooking spray.
  5. Dividing evenly between the baking sheets, layer the tortilla chips, carnitas, black beans, onion and shredded cheese, repeating the layers twice more, gradually building up a mound in the center as you go. Bake for 20 to 25 minutes, or until the cheese is completely melted. Sprinkle with fresh cilantro and serve with desired toppings.

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 834kcal (42%) Carbohydrates 63g (21%) Protein 58g (116%) Fat 61g (94%) Saturated Fat 28g (140%) Cholesterol 174mg (58%) Sodium 1384mg (58%) Potassium 904mg (19%) Fiber 10g (40%) Sugar 2g (4%) Vitamin A 1325IU (27%) Vitamin C 2.4mg (3%) Calcium 989mg (99%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 834

% Daily Value*

Calories 834kcal 42%
Carbohydrates 63g 21%
Protein 58g 116%
Fat 61g 94%
Saturated Fat 28g 140%
Cholesterol 174mg 58%
Sodium 1384mg 58%
Potassium 904mg 19%
Fiber 10g 40%
Sugar 2g 4%
Vitamin A 1325IU 27%
Vitamin C 2.4mg 3%
Calcium 989mg 99%
Iron 5.3mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.