CARNITAS NACHOS

First, make the carnitas. This crock pot recipe will help you get things started!

1 (4-8 lb) pork butt roast
3 cloves of garlic per pound of roast, sliced
2 green bell peppers, sliced
1 bunch of cilantro, chopped
1 red bell pepper, sliced
2-3 yellow onions, sliced
1-12 oz. bottle or can of beer
Garlic salt
Salt and Pepper
2 cups salsa

Trim fat off of roast and cut into large chunks. Slice holes into meat & insert garlic clove slices. Put sliced pepper, and onions into the bottom of your crockpot, then place roast pieces on top. Add beer, garlic salt, salt and pepper…using spices liberally! Now spread chopped cilantro over the top of meat and pour 2 cups of your favorite salsa over all. Set slow cooker for 8-10 hours. You can cook these faster, but they won’t be as tender.

Now, we can put our nachos together:

Drain prepared pork and shred. Spread onto large pan & broil for a few minutes or until pork starts to “toast”. This adds a wonderful flavor!

Spread a layer of your favorite tortilla chips onto large oven proof platter. Sprinkle with:

Chopped jalapeno
Sliced black olives
Chopped green onions
…or whatever other choices your family likes.

Take toasted pork and sprinkle liberally over chips, then add cheese as thick as you dare. Stick the entire platter under the broiler until cheese melts and serve with salsa, sour cream, guacamole and refried beans on the side.

*You can save the juice and vegetables that are leftover in the crockpot for a delicious soup base. Freeze it if you’d like or, add chicken, pasta, broth, etc. and you’ll have a second dinner with little effort. Just add a salad and some bread to sop up the juices!