You know how many recipes I try out? A LOT. You know how many times I’ve made a recipe twice in ONE WEEK??? Only once – and it was THIS ONE!! I have a confession to make, however, this recipe is a sort of combination of carnitas and nachos that I came up with because I was craving nachos, but I am honestly a bit tired of chicken, and hubs is not thrilled with beef.
Meghan from over at Fox and Briar, has a WONDERFUL slow cooker pork carnitas recipe, which I adapted for the pressure cooker! You can learn more about Meghan here. After reading her “About Me”, I want her to be my friend, she sounds lovely!! If the rest of her recipes are half as good as this one, I will definitely be checking them out!! Please, go visit her blog and say hello!! I seriously cannot state enough how amazingly delicious – and EASY – this recipe was for the perfect carnitas!!
I decided to tun it into nachos, as I said, because that was what I was in the mood for, and it was so easy. With my adaptation, I added the zest of one orange plus the juice and some chicken broth (because with a pressure cooker, you need at least one cup liquid) and I DOUBLED the amount of seasoning. The reason I doubled the seasoning was that I wanted the broth to collect the delicious flavors along with the pork, without taking away from the rub. The results were outstanding!
The second time I made it, one thing I did differently that the first time was to reduce the leftover liquid. I was reheating the leftovers and ending up creating a beautiful thick sauce – not too much, because when making nachos, you don’t want to lose the crunch – that was just a wonderful addition to an already AMAZING recipe. Enough said, let’s jump right in!!
Ingredients
- 3 pounds pork shoulder roast
- 1 onion diced
- 4 garlic cloves, peeled and chopped
- 2 tablespoons tomato paste
- juice of one lime 1-2 tablespoons
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon red chili flakes
- 1 cup chicken broth
For the Rub:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon red chili flakes
For the Nachos:
- One cup shredded Cheddar Cheese
- One cup shredded Monterey Jack Cheese
- One cup cherry tomatoes, sliced in half
- One red onion, sliced
- Cilantro (optional)
Instructions
Dice onion, chop garlic cloves, zest and juice one orange. Set aside.
Add the chopped onion, chopped garlic, tomato paste, lime juice, orange juice, and all of the spices (except for the rub) to the Deluxe Multi Cooker/pressure cooker. Add in one cup of chicken broth, and stir.
For the Rub: Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside. Rub all over pork, cover well. Please pork over onions, lock the lid and select CUSTOM (high pressure) for 90 minutes. Press to start.
When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Once all pressure is released, remove pork and use Quick Shred or two forks to shred meat. It will be so tender!!
Preheat oven to 400⁰. Shred cheeses, slice onion and slice tomatoes in half. Set aside.
Grab a cast iron skillet, and layer as follows:
- Tortilla chips
- Shredded Pork
- Red onion
- Tomatoes
- Cheeses
- Cilantro (optional)
Create one more layer of the same, then bake for 5-8 minutes, or until cheese is bubbling.
That’s it! This made a fantastic dinner, and would make and excellent appetizer. Alternatively, you can serve the shredded pork with rice and black beans, which I did the second time around. Delicious!! Please let me know if you make this recipe, and please be sure to stop over to say hello to Meghan here!
NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!
Pressure Cooker Mexican Shredded Pork Nachos
Equipment
Ingredients
- 3 lbs pork shoulder roast
- 1 onion, diced
- 4 garlic cloves, peeled and chopped
- 2 tbsp tomato paste
- 1 lime, juiced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp kosher salt, or to taste
- ¼ tsp red pepper flakes
- 1 cup chicken broth
For the Rub:
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- ¼ tsp red pepper flakes, or to taste
For the Nachos:
- Tortilla Chips
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
- 1 cup cherry tomatoes, sliced in half
- 1 red onion, sliced
- Cilantro (optional)
Instructions
- Dice onion, chop garlic cloves, zest and juice one orange.Set aside.
- Add the chopped onion, chopped garlic, tomato paste, lime juice, and all of the spices (except for the rub) to the Deluxe Multicooker/pressure cooker.
- For the Rub: Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes,set aside. Rub all over pork, cover well. Please pork over onions, lock the lid and select CUSTOM (high pressure) for 90 minutes. Press to start.
- When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Once all pressure is released, remove pork and use Quick Shred or two fork to shred meat.
For the Nachos:
- Preheat oven to 400⁰
- Shred cheeses, slice onion and slice tomatoes in half. Set aside.
- Grab a cast iron skillet, and layer as follows:Tortilla chips, Shredded Pork, Red onion, Tomatoes, cheeses and cilantro if using. Create one more layer, and bake for 5-8 minutes, or until cheese is bubbling.
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