Cuban Carnitas Nachos

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An exciting new take on classic nachos: crispy tortilla chips topped with tender shredded pork carnitas, shredded swiss cheese, proscuitto ham, pickle slices, and a sour cream mustard made with Gulden's Spicy Brown Mustard. Recipe developed by Chef Billy Parisi on behalf of Hunt's and Gulden's

  • 3 pounds boneless pork shoulder
  • 1 can (28 oz each) Hunt's® Whole Peeled Plum Tomatoes, undrained
  • 2 chipotle peppers in adobo sauce, chopped
  • 1-1/2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 yellow onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 cup sour cream
  • 1/3 cup Gulden's® Spicy Brown Mustard
  • 2 bags (10 oz each) tortilla chips
  • 2 cups shredded Swiss cheese
  • 1 cup chopped or thinly sliced prosciutto ham
  • 1 cup roughly chopped bread-and-butter or kosher dill pickles or combination of both

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  1. Carnitas: Add all of the ingredients, except pork to slow cooker and stir to combine the seasonings and spices. Place in the pork shoulder and turn once to coat.
  2. Cook on high for 5 hours or low for 8 hours. Once it's done cooking, shred pork using two forks.
  3. Sour Cream Mustard: In small bowl whisk together sour cream and mustard until combined. Keep cool.
  4. To Assemble: Preheat broiler to low.
  5. Place chips on cookie sheet pan lined with parchment paper and sprinkle cheese all over it. Cook under broiler for 4 to 6 minutes or until cheese is melted and begins to turn slightly brown.
  6. Finish nachos by evenly spreading on the carnitas slow cooked pork, prosciutto ham and pickles, and top off with the sour cream mustard.
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Nutrition Information
Calories: 689 View complete nutrition information
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Hungry March 16, 2016

Assume that the nachos on the baking sheet are removed to a serving plate before being covered with the pork, etc. Thanks.