Crispy Pork Carnitas Sheet Pan Nachos

• 1 lb pork shoulder, cut into 1-inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 cups tortilla chips
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1 can refried beans
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/4 cup sliced black olives

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix pork with cumin, chili powder, garlic powder, oregano, salt, and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork until browned, then transfer to the sheet pan.
4. 4 Spread tortilla chips in an even layer on a sheet pan.
5. 5 Scatter the seared pork over the chips.
6. 6 Layer cheeses over the pork.
7. 7 Spoon dollops of refried beans across the top.
8. 8 Bake for 20 minutes until cheese is bubbly and pork is crispy.
9. 9 Top with diced tomatoes, cilantro, and black olives before serving.

Equipment

• Sheet pan
• Oven-safe skillet

Variations

• Add grilled chicken for a chicken and pork combo.
• Use pulled pork instead of cubed for a different texture.

Substitutions

• Substitute pork shoulder with beef chuck for beef carnitas.
• Use pepper jack cheese for an added kick.

Pairings

• Fresh lime wedges
• A simple green salad

Nutrition

Tips

• For extra spice, add a sprinkle of jalapeños or hot sauce.
• If you prefer a saucier nacho, drizzle with your favorite salsa or queso before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Not recommended due to the texture change in tortilla chips and cheese.

Serving Suggestions

• Serve with a side of guacamole and sour cream.
• Pair with a cold Mexican beer for a festive touch.

FAQ