If this is nacho new favorite recipe, we might need to have a chat. Because, these chili lime pork nachos are loaded up with so much way better flavor, we can’t contain our excitement.

Slow roasted chili lime pork shoulder makes for a way better plate of nachos in this recipe.

Let’s first talk about this slow-roasted pork shoulder. Have you ever slow-roasted a pork shoulder? Because, you need to. It is SO easy. And so unbelievably delicious. The slow roasting (whether in a crockpot or in a low heat oven) lets the flavors infuse deep into the meat, leaving you with the most tender, flavorful cut of meat 6-8 hours later. The hardest part? Smelling it cooking and not being able to eat it yet!

Don’t worry, your patience has a huge payoff. You’ll have plenty of meaty leftovers, or you can feed a party of a whole bunch of nacho-loving folks. For these nachos, we take that sumptuous roasted pork and load it up with all of our favorite nacho-tastic ingredients: spicy jalapeños, meltable Monterey Jack, creamy avocado, and a handful of diced veggies. Nix the jalapeños for the kiddos, and you’ve got a family meal any night of the week.

Slow roasted pork, spicy jalapeños, a kick of citrusy lime... we're cooking up a way better nacho recipe.

Whether you turn the crockpot on as you head out to work in the morning or first thing on a Sunday morning, these nachos are the perfect answer to any hungry occasion.


Chili Lime Pork Nachos


1 Tbsp chili powder

1 tsp cumin

¼ cup fresh lime juice

1 Tbsp fresh lime zest

1 cup broth

1 tsp salt

2 lbs pork shoulder


1 bag Way Better Snacks Multi-Grain Chips

4 oz. Monterey Jack (or other highly meltable) cheese, shredded

2 jalapeños, sliced to thin rounds

½ cup diced red onion

1 avocado, diced

¼ cup diced green onion

½ cup diced tomato


Mix together the chili powder, cumin, lime juice, lime zest, salt, and broth. Pour it into a slow cooker, add the pork shoulder, cover and let cook on low for 6-8 hours.

When the pork is done, shred it and leave it in the juices in the crock pot. Season with salt and pepper as needed.

Layer the chips, cheese, pork, half of the jalapenos, and half of the red onions on an oven-safe plate.

Place in the oven and broil, at least a few inches from the top, until the cheese is melted.

When the cheese is melted, remove from the oven and top with ample avocado, green onions, tomatoes, and remaining red onion and jalapeno.

Eat while hot!

Chili lime roasted pork combines with your favorite nacho fixins for a way better meal.

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