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Savory Slow Cooker Carnitas Nachos Recipe with Easy Pickled Jalapeños

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A flavorful and easy-to-make slow cooker carnitas nachos recipe featuring tender pork, melted cheese, and tangy pickled jalapeños. Perfect for game-day snacks or cozy dinners.

Ingredients

Scale
  • 2 pounds pork shoulder, trimmed and cut into chunks
  • 1 large onion, sliced thin
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup orange juice (freshly squeezed preferred)
  • 1/4 cup lime juice (fresh or bottled)
  • 2 bay leaves
  • 3–4 fresh jalapeños, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 clove garlic, smashed
  • 1 large bag sturdy tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup fresh salsa or pico de gallo
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions

  1. Pat the pork shoulder chunks dry with paper towels, then season with cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Toss well to coat evenly.
  2. Place sliced onions and minced garlic at the bottom of the slow cooker. Nestle the seasoned pork chunks on top, pour orange and lime juice evenly over the meat, and add bay leaves. Cover and cook on low for 6 to 8 hours or on high for 4 hours until pork is fork-tender.
  3. While pork cooks, combine vinegar, water, sugar, salt, and smashed garlic in a small saucepan. Bring to a simmer and stir until sugar and salt dissolve. Place sliced jalapeños in a heatproof jar, pour hot brine over them, and let cool to room temperature. Refrigerate at least 1 hour.
  4. Remove bay leaves from pork, transfer to a large bowl, and shred meat finely using two forks. Skim off excess liquid from slow cooker but reserve about 1/4 cup to mix back into shredded pork. Toss gently.
  5. Optional: Spread shredded carnitas on a rimmed baking sheet and broil for 5 minutes to crisp edges, watching closely to avoid burning.
  6. Preheat oven to 375°F. On a large baking sheet or oven-safe dish, spread an even layer of tortilla chips. Scatter half the shredded carnitas and half the cheddar and Monterey Jack cheeses. Add another layer of chips, then remaining carnitas and cheeses. Bake about 10 minutes until cheese is melted and bubbly.
  7. Remove nachos from oven, dollop with sour cream or crema, spoon over fresh salsa or pico de gallo, and scatter pickled jalapeños on top. Garnish with chopped cilantro if desired. Serve immediately.

Notes

Use fresh orange and lime juice for best flavor and tenderizing effect. Broiling the shredded pork is optional but adds a delicious crispy texture. Pickled jalapeños add a bright tang that balances richness. For dairy-free, substitute cheeses and sour cream with plant-based alternatives. Most corn tortilla chips are naturally gluten-free but check labels to be sure.

Nutrition

Keywords: slow cooker carnitas, nachos, pickled jalapeños, easy recipe, game day snacks, pork shoulder, Mexican cuisine

Find it online: https://flurpchef.com/savory-slow-cooker-carnitas-nachos-recipe-with-easy-pickled-jalape-n-os/