Smoked Pork Nachos

Ingredients:

Pork:
2 lbs boneless center cut pork loin, trimmed
5 cloves garlic, cut into slivers
1/2 tsp black pepper
1 Tbsp cumin
1 Tbsp adobo seasoning
2 tsp garlic powder
1/2 Tbsp olive oil
1 cup low-sodium beef broth
2 bay leaves
1 tsp liquid smoke

Nachos:
32 corn tortillas
1 Tbsp olive oil
1/2 tsp salt
3 cups 2% cheddar cheese, shredded
1/2 cup barbecue sauce
1/2 cup nonfat plain Greek yogurt
2 large tomatoes, diced
1 bunch green onions, diced
1/2 red onion, finely diced
1 bunch cilantro, chopped
2-3 jalapenos, seeded and minced

Instructions:

Trim meat and using a sharp paring knife, pierce meat and insert garlic slivers. Season with pepper, cumin, adobo, and garlic powder.

Heat the oil in a large skillet until rippling. Add the meat and brown on both sides — about 3 minutes per side transfer to a crock pot.

Pour the broth over the meat and add the bay leaves and liquid smoke. Cook on low 8-10 hours shred with 2 forks.

Preheat oven to 350 F.

Using a pastry brush, brush each tortilla with oil and stack on top of one another (the oil from the top of one tortilla will coat the bottom of the next). Using a large knife, cut the tortillas into 8 wedges each. Arrange triangles on baking sheets and sprinkle with the salt. Bake for 10-15 minutes or until browned. Remove chips and sprinkle with cheese. Return chips to the oven for 3-4 minutes or until cheese is melted. Divide chips into 8 portions (~32 chips each) and top with 4 ounces of pork, 1 tablespoon of barbecue sauce drizzled over the top, a dollop of Greek yogurt, and the tomatoes, onions, cilantro, and jalapenos, if desired. Serve immediately.

Yield: 8 servings (~32 chips with 4 ounces of meat, 1 tablespoon barbecue sauce, 1 tablespoon yogurt, and veggies)

Result: Deeelicious! Sweet, smoky, and lots of heat from the jalapenos if you want some spice. To make this a simpler recipe, you can use store bought chips. You can also use beef or chicken in place of the pork — whatever you prefer. Enjoy!

From preventionrd.com