Ultimate Nachos with Beer-Braised Carnitas
As far as I’m concerned, there are two types of nachos in this world…
First… the round tortilla chips and bright orange liquid cheese that is served in a plastic container at sporting events. That smell will forever and always remind of going to hockey games with my parents as a kid.
Second… the “gourmet” nachos. They’re the nachos that are found in the appetizer section of a menu at a restaurant with really fantastic food. Those nachos? Also memorable, but for a completely different reason. You’ll usually find those piled high with meats, cheese, beans, onions, and all sorts of toppings. It’s an appetizer of the gods. I’ve had a couple of such nacho platters in the last year or so, and wanted to recreate the same magic at home. Football season seems as good a time as any to undertake such a project, so I gave it a whirl this weekend.
I built these nachos around a beer-braised pork shoulder roast that I put in the slow cooker overnight. I had to take the puppy out around 4:30am and as I walked through the kitchen, I was seriously tempted to open the lid, grab a fork and start tasting. The smell was amazing. My desire for sleep trumped food at that hour, so I held out for the next day.
These nachos are built with layers of the carnitas, black beans, white onion, Monterey Jack and cheddar cheeses. Once out of the oven, I sprinkled the top with some fresh cilantro and had my favorite salsa and guacamole on hand, along with sour cream and pickled jalapeños for topping. I’d argue that the toppings are just as important as the nacho components themselves, so I highly recommend going all-out with the toppings that you love.
I piled a plate high with nachos and my favorite toppings, then proceeded to plop myself on the couch in front of the TV on Sunday afternoon. This recipe makes enough nachos to feed a crowd, so if you only have a few hungry mouths to feed, you could safely cut this recipe in half. Lucky for us, we had leftovers for Monday Night Football.
What are your favorite nacho components and toppings?
P.S. If you’re looking for an alternative to the pork carnitas, you may want to give these short ribs a try. I’ve made them as tacos and they’re outstanding!
One year ago: No-Bake Homemade Clif Bars
Two years ago: Pumpkin Bread
Three years ago: Pancake Cupcakes with Maple-Bacon Frosting
Ultimate Nachos with Beer-Braised Carnitas
Ingredients
For the Beer-Braised Carnitas:
- 1½ teaspoons (1.5 teaspoons) salt
- 1½ teaspoons (1.5 teaspoons) smoked paprika
- 1½ teaspoons (1.5 teaspoons) cumin
- 1½ teaspoons (1.5 teaspoons) onion powder
- 1½ teaspoons (1.5 teaspoons) chili powder
- ½ teaspoon (0.5 teaspoon) garlic powder
- ½ teaspoon (0.5 teaspoon) black pepper
- 1 tablespoon vegetable oil
- 4 to 5 pounds (1.8 to 2.27 kg) boneless pork shoulder roast, trimmed
- 12 ounces (340.2 ml) beer
For the Nachos:
- 27 ounce (765.44 g) bagged tortilla chips
- Beer-Braised Carnitas
- 30 ounce (850.49 g) canned black beans, drained and rinsed
- 1 large white onion, chopped
- 24 ounces (680.39 g) sharp cheddar cheese, shredded
- 24 ounces (680.39 g) Monterey Jack cheese, shredded
For the Toppings/Garnishes:
- Restaurant-Style Salsa
- Pickled jalapeños
- Guacamole
- Sour cream
- Fresh cilantro, roughly chopped
Instructions
- Make the Beer-Braised Carnitas: In a small bowl, whisk together the salt, smoked paprika, cumin, onion powder, chili powder, garlic powder and black pepper; set aside.
- Heat the vegetable oil over medium-high heat in a large cast iron skillet. Sear the pork roast on all sides until golden brown (about 2 minutes per side). Transfer the pork roast to a slow cooker and sprinkle the seasoning mixture evenly all over, then pour the beer over the pork. Cook on low for 10 to 12 hours, turning and rotating the pork roast a couple of times if possible.
- Once finished cooking, shred the pork with two forks, then leave in the slow cooker on warm before serving. The carnitas can be made up to three days in advance. Reheat in a covered pot with ½ cup water, adding more water if needed to keep pork moist.
- Assemble & Bake the Nachos: Preheat the oven to 350 degrees F. Spray two large rimmed baking sheets with non-stick cooking spray.
- Dividing evenly between the baking sheets, layer the tortilla chips, carnitas, black beans, onion and shredded cheese, repeating the layers twice more, gradually building up a mound in the center as you go. Bake for 20 to 25 minutes, or until the cheese is completely melted. Sprinkle with fresh cilantro and serve with desired toppings.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have made these a few times before and they are soooooo good! I tried them today with chicken instead of pork and they were still delicious, perfect football food :)
These look delicious! In terms of beer was it a stout, ale or larger that you used? I could eat this everyday :)
Hi Dan, I used a regular lager (don’t remember which one now), but I think ale would work too. Enjoy!
This looks amazing, just the kind of recipe I was looking for for pork carnitas. One thought – have you ever tried shredding the meat with the dough hook in a Kitchenaid mixer? A-mazing! One of the best tips I ever, ever got.
Made these the other night – any recommendations on the chips not tasting stale after putting them in the oven to let the cheese melt? My chips got soggy and not stale tasting after only 15 minutes in the oven :(
Hi Amanda, I’m not sure what would case stale-tasting chips, but if you want them all to be equally crispy, you’ll want to bake only a single layer.
I made the mistake of putting salsa on my nachos before cooking and that made some of the chips soggy. Next time I’ll keep that separate for dipping.
Your stale chips might be a result of having the heat too low and the cook time too long. I set my oven to broil and then it only takes 1-2 minutes to get everything melted and toasty.
This looks amazing!! I just had breakfast & yet I could eat a plateful of these right now! Thanks for sharing!
I love all kinds of nachos! These look outrageously wonderful! Give me a big serving of these and I will be a happy girl :)
I could eat nachos multiple times a week. I love them so much. These look fantastic.
wow, they look amazing!
(: Anna
http://a-dash-of-anna.blogspot.co.at/
“It’s an appetizer of the gods.” I could not agree with you more!!! Thank you and thank heaven for nachos.
This looks awesome, I’m going to make ASAP with a nice dark stout! One question though – the ingredient list says 2 inch chunks of pork shoulder, but the recipe seems to infer to cook the shoulder whole with the language used. What is he proper way?
Hi Gabriel, My apologies for the typo; it should be the whole roast.
These really might just be the best nachos ever! It just made my next game day menu!
What???!!!! I must have these right now! So hungry and these look so good
So tasty!
These sound FANTASTIC! Bring on the football! :)
http://www.prettybitchescancooktoo.com
Oh my gosh this is perfect for football season! I could absolutely eat these as a meal
My idea of heaven!!
Seriously, I could live on nachos – right or wrong, I don’t care. And I love this version! You can’t go wrong with beer-braised carnitas… I’m so loving this for our next Game Day spread!
If I had it my way, chips and guac would be my only food group. ever. That is a meal in my opinion. Nachos are a close second. These look fantastic!!
BTW…I made your Maple Pumpkin Cheesecake Bars this weekend….amaze-balls! :)
I want a plateful of these and it’s only 9AM here! These are my kind of nachos — they look fantastic with all of those delicious fixins.
I need to get these nachos on a plate in front of me asap! Looks amazing!
This looks wonderful! And I have a roast in the freezer! I’m running to fetch it!
Oh yes, I would like to watch the game at your house….no, let me rephrase that….eat my way through the game!! These do look delicious and I agree, the toppings are a MUST!
WOW!! These nachos look amazing! I am going to have to try these ASAP!
My son would love this! He asks me for Nachos for his footballs games and this would be perfect for him and his friends! thanks for sharing!
Yay for these nachos!! your the best, just in time for Hockey season!!! Go Sens Go:) Guess where I live..;)
These nachos look fabulous! Love all the cheese and yum goodness in them!
I’m with Tieghan…SUPER-KILLER nachos, Michelle! Exactly how we like them. Love that you incorporated Beer Braised Carnitas! Sublime. Thanks for sharing for hockey and football season!
Oh how I wish I’d been at your house on Sunday to help you guys feast on these nachos – they sound so good!! They’ll definitely be happening here at some point during football season :)
I might not watch a whole lot of sport but I do not think you need sport as reason to eat these!
KILLER girl! This is a recipe everyone will go crazy over and I cannot wait to make these on sunday! Perfect football food!
These would make me watch football!
OH YUM! ♥
Whoa, this is so going onto my must make list. Your photos are gorgeous!
Wow. I could eat this whole thing myself!! Especially with the carnitas! YUM!
Your photos are so vibrant and sharp in this post – love them, Michelle! And nachos, who doesn’t love ’em! :)
I could legit eat nachos at (or for) EVERY meal. These ones are hardcore deliciousness. I love everything about them!