We love Mexican food at our house. There are so many different ways you can cook meat in the crockpot with a Mexican flair. Almost every week as part of my meal planning and prep, I make some sort of meat in the crockpot. This pork recipe is very versatile. We use it on nachos as pictured, as well as in Pork Burrito Bowls, Pork Salad, and even in Sour Cream Pork Enchiladas. Eventually I’ll get around to posting all of those recipes, but for now, enjoy these simple nachos, and get creative with the leftovers! I’d love to hear what you come up with.
Crockpot Tomatillo Pork Nachos
- 3 lb. boneless pork roast
- 1 large can tomatillos or a jar of green salsa
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 onion chopped
- 1 jalapeno chopped (optional, depending on how spicy you like it.)
- Wholegrain tortilla chips
- Shredded colby-jack cheese
- Nacho toppings jalapenos, tomato, sour cream, olives, green onions, etc.
- Put pork roast in the crockpot.
- Chop tomatillos, onion, and jalapeno in the food processor.
- Stir spices into tomatillo mix.
- Pour over pork roast, and cook on low for 6 hours or until tender. Shred pork with a fork and let it absorb the juices from the crockpot.
- Place a serving of wholegrain tortilla chips on a plate, top with 1/2 cup shredded pork and small amount of shredded cheese.
- Heat in the microwave and top with desired nacho toppings.