CARNIVORE PORK CARNITAS NACHOS

These fully loaded carnivore pork carnitas nachos with Carnivore Crisps are super simple to make and oh so delicious and cheesy!

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Pork carnitas or Mexican slow cooker pulled pork is the bomb! Have you tried pork carnitas? It's just like pulled pork with Mexican seasonings. This was my first time making it, and it came out so tender and juicy. Full of fat and protein, pork carnitas is the perfect carnivore topping for nachos when paired with this keto cheddar cheese sauce, and no need to worry about carbs when using Carnivore Crisps for the chips!

Have you had Carnivore Crisps? They are a carnivore snack that's crispy like a chip and made with real meat and real salt! I love them for when I'm on the go or traveling, and of course for nachos! If you haven't tried them, I highly recommend them. Just look at all the benefits!

Benefits:

• High in protein

• Keto approved

• Redmond Salt benefits

• Snack replacement

• Crispy

• Clean protein and lean

• Carnivore approved

pork carnitas nachos

Ingredients

Pork:

• 2-3 lb pork shoulder roast boneless

• ¾ cup water

Taco seasoning:

• 2 tbsp chili powder

• 1 tbsp cumin

• 1/2 tbsp smoked paprika

• 1/2 tbsp sea salt

• 1/2 tsp oregano

• 1/2 tsp black pepper

• 1/2 tsp crushed red pepper flakes

• Optional: 1/2 tsp garlic powder, 1/2 tsp onion powder

Cheddar Cheese Sauce:

• 4 tbsp salted butter

• 1 1/2 cups heavy cream

• 4 oz cream cheese softened and cut into cubes

• 8 oz cheddar cheese shredded

• 1/2 tbsp taco seasoning or just salt and pepper to taste

Chips:

• One 3.75 oz bag of Carnivore Crisps Free Range Chicken Breast

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Directions

1. Season the pork shoulder with taco seasoning and rub all over the roast.

2. Place the pork in a slow cooker with the fat cap up and pour the water in the bottom of the slow cooker.

3. Slow cook on low for 10 hours or on high for 7 hours.

4. When the pork is tender remove it from the slow cooker and let it cool slightly.

5. While the pork is cooling off, heat a sauce pan on medium heat. Melt the butter, then add in the heavy cream stirring constantly. Next add in the cream cheese stirring constantly until the cream cheese is melted and smooth.

6. After the cream cheese is incorporated, add in the cheddar cheese stirring constantly until melted. Add the taco seasoning or salt and pepper to taste.

7. Preheat the oven to 350 degree farenheit. Pour the entire bag of carnivore crisps on an oven safe baking dish. Bake the carnivore crisps in the oven for 3-5 minutes until warm and remove from the oven.

8. While the carnivore crisps are in the oven, shred the the pork with two forks.

9. To crisp the pork, add 1 tbsp of fat or butter to a large frying pan over high heat. Spread the pork in a single layer in the pan and drizzle some juices over it. When the pork begins to brown and get crusty, turn the pork and briefly sear the other side. Don't over brown the pork. You want to still have tender and juicy bits of meat.

10. Top the carnivore crisps with the pork carnitas, then drizzle the cheddar cheese sauce over the nachos, and top with sour cream or your favorite Keto toppings.

tips & notes on this recipe

I choose to use minimal seasoning in my recipes because my body doesn't tolerate a lot of spices anymore since my carnivore diet is so clean. Feel free to use your favorite seasonings in any amount that suits your taste buds. This recipe can also be made with just salt and pepper if you're like me and spices bother you. This goes for the pork and the cheddar cheese sauce.

The cheddar cheese sauce can be used for many other recipes. It would be great for mac and cheese or for dipping. You can add more or less heavy cream based on how thin or thick you like your sauce. The sauce will thicken as it cools, so its best to serve the sauce immediately if possible. Store any left over sauce in the refrigerator. You can reheat it in the microwave or on the stove top by adding a little heavy cream. If the sauce breaks add a little water to it and stir until the fat is incorporated back into the sauce.

For the pork, I prefer to use a boneless pork shoulder roast, but you can use a bone in roast as well. I like boneless because you don't have to worry about a bone ending up in your shredded meat.

This recipe can also be easily modified. You can add your favorite keto toppings. Guacamole, low carb salsa, and black olives come to mind. You can also add any of your favorite meaty toppings or substitute the pork carnitas with ground beef.

If you try this recipe, I'd love to hear how you like it! Leave your feedback in the comments or tag me on IG @animalbasedrn.