crispy carnitas nachos

Crispy Carnitas Nachos

Delicious carnitas are perfect for feeding a crowd watching a game.
  • Total Time 4 Hours 20 Minutes
  • Spice Level Medium
  • Servings 8
  • Ingredients 9



  • Cooking spray or oil, for greasing
  • 750g boneless pork shoulder joint, string removed and discarded
  • 1 pack Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos
  • 120ml chicken stock


To Serve

  • Spring onions, chopped
  • Soured Cream


To make Carnitas:

  1. Spray or grease a large slow cooker with cooking spray or oil. Place the pork into the slow cooker and sprinkle over the taco seasoning mix, reserving 1 tablespoon for the nachos.
  2. Pour over the chicken stock then cover and cook on a High heat setting for 4-5 hours, or Low heat setting 8-9 hours, or until tender. Remove from slow cooker and shred with fork, discarding any excess fat.

To make Nachos:

  1. Preheat the oven to 200ºC (180ºC for fan assisted ovens), gas mark 6. Grease a large baking dish (about 1.5 litres) with oil and spread half of the Nachips™into the dish.
  2. In a small bowl, mix the cheese and reserved tablespoon of taco seasoning mix. Sprinkle one third of cheese mixture over Nachips™. Spoon half of reserved carnitas mixture over the Nachips™ followed by half of the jalapeños. Repeat layers ending with remaining cheese.
  3. Bake for 10-12 minutes or until the cheese is melted. Top with the spring onions and serve with soured cream.


Great served with lime wedges, coriander and Old El Paso™ Thick ‘N’ Chunky Salsa.
Alternatively try with roasted shredded chicken.