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Low Carb OMAD Pulled Pork Nachos Recipe

Lunch
Main Dishes
★★★★☆
4.8/5
(1476 reviews)
By Zylo Nutritionist Team
Low Carb OMAD Pulled Pork Nachos
Zylo Recipes

Description

Imagine a plate piled high with warm, savory goodness – these pulled pork nachos are a hearty and satisfying meal. Instead of traditional fried chips, the base of this dish features crisp tortillas baked to golden perfection in the oven. These oven-baked tortillas offer a delightful crunch that perfectly complements the tender, flavorful pulled pork piled on top.

The slow-cooked barbecue pulled pork is the star of this show, infused with smoky and sweet barbecue flavors. The meat is so tender it practically melts in your mouth, providing a rich and savory foundation for all the other toppings. A generous drizzle of creamy nacho cheese sauce adds a layer of indulgence, blanketing the pork and tortillas in a blanket of cheesy goodness.

The cheese sauce is rich, smooth, and perfectly complements the barbecue flavors. To balance the richness, a scattering of fresh, crisp lettuce provides a refreshing contrast. Pickled jalapenos offer a tangy kick, while a vibrant salsa adds a burst of fresh tomato and pepper flavors.

No nacho platter is complete without a generous dollop of guacamole. The creamy, smooth guacamole adds a cooling counterpoint to the other flavors, while its healthy fats add an extra dimension of satisfaction. These nachos offer a delightful combination of textures and flavors, from the crispy tortillas and tender pork to the creamy cheese sauce and the fresh toppings.

They’re perfect for sharing, but so satisfying you might just want to keep them all to yourself. Feel free to customize your nacho platter with additional toppings to suit your tastes. Consider adding sour cream for extra tang, more avocado or guacamole for enhanced creaminess, or even more pulled pork for an extra-hearty meal.

When preparing the pulled pork, you'll likely end up with more than needed. Pork butt (or pork shoulder) is typically sold in larger portions, allowing for plenty of leftovers. This extra pulled pork is great to have on hand for future meals, so don't hesitate to cook the whole cut.

Simply adjust the barbecue sauce and seasoning accordingly. Each serving of nachos calls for a specific amount of pulled pork. When choosing your pork butt, consider selecting a weight that is easily divisible.

This will help you scale the other pulled pork ingredients accurately, ensuring consistent flavor throughout your batch of barbecue. With a little planning and preparation, you can easily create a platter of pulled pork nachos that are sure to impress.

Preparation Time

Prep Time
12 h 15 min
Cook Time
8 h 15 min
Total Time
20 h 30 min

Nutrition Information

Per 1 serving serving
C
Calories
700 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
55 g
C
Fats
45 g
Saturated Fats 15 g
Unsaturated Fats 25 g
Cholestrol 150 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Pork Shoulder (Butt, Boston Butt)
    Pork Shoulder (Butt, Boston Butt)
    4.5 oz
    2.
    Olive Oil
    Olive Oil
    0.13 tsp
    3.
    Salt
    Salt
    0.25 tsp
    4.
    Black pepper
    Black pepper
    0.13 tsp
    5.
    Paprika
    Paprika
    0.25 tsp
    6.
    Garlic powder
    Garlic powder
    0.25 tsp
    7.
    Onion powder
    Onion powder
    0.13 tsp
    8.
    Thyme, dried
    Thyme, dried
    0.13 tsp
    9.
    Chili powder
    Chili powder
    0.13 tsp
    10.
    Mustard powder
    Mustard powder
    0.13 tsp
    11.
    Beef broth
    Beef broth
    1 tbsp
    12.
    Tomato paste
    Tomato paste
    1 tsp
    13.
    Worcestershire sauce
    Worcestershire sauce
    0.25 tsp
    14.
    Liquid stevia
    Liquid stevia
    1 Drop
    15.
    Brown Sugar Replacement
    Brown Sugar Replacement
    0.13 tsp
    16.
    Cumin, ground
    Cumin, ground
    0.13 tsp
    17.
    Garlic powder
    Garlic powder
    0.25 tsp
    18.
    Black pepper
    Black pepper
    0.13 tsp
    19.
    Butter, unsalted
    Butter, unsalted
    0.5 tsp
    20.
    Butter, unsalted
    Butter, unsalted
    0.5 tsp
    21.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.25 cup
    22.
    Cheddar cheese
    Cheddar cheese
    0.25 cup, shredded
    23.
    Cream cheese
    Cream cheese
    1 oz
    24.
    Chili powder
    Chili powder
    0.13 tsp
    25.
    Cheddar cheese
    Cheddar cheese
    0.25 cup, shredded
    26.
    Salsa
    Salsa
    2 oz
    27.
    Pickled jalapeno peppers
    Pickled jalapeno peppers
    0.5 oz
    28.
    Shredded lettuce
    Shredded lettuce
    0.5 oz
    29.
    Avocado
    Avocado
    2 oz
    30.
    Extra virgin olive oil
    Extra virgin olive oil
    1 tbsp
    31.
    Lime juice, fresh
    Lime juice, fresh
    0.25 tsp
    32.
    Salt
    Salt
    0.25 tsp
    33.
    Cilantro
    Cilantro
    0.25 tsp, chopped

Instructions

    1.
    *Please read the important note at the top of the recipe about making the pulled pork for the nachos. A night ahead of cooking, prep a tied pork butt by rubbing it down with olive oil. In a small dish, combine salt, pepper, garlic powder, onion powder, thyme, chili powder, and mustard powder. Sprinkle the seasoning mix all over the pork butt and press it into the flesh gently so it adheres. Make sure you use up all of the seasonings, leaving no crumbs behind. Set your seasoned pork butt in a dish, cover it, and marinate it overnight in your refrigerator for at least 12 hours.
    2.
    Make the barbecue sauce by combining beef broth, tomato paste, Worcestershire sauce, liquid stevia, and brown sugar substitute in a small pot. Heat the ingredients covered on your stove until the liquid comes to a simmer. Stir the ingredients to combine. Then, reduce the heat so the sauce is just bubbling, and stir in cumin, garlic powder, pepper, and butter. Let the sauce bubble uncovered on the stove until the butter melts and the sauce reduces to a proper barbecue sauce consistency. Cool and store the barbecue sauce in your refrigerator overnight alongside the marinating pork butt to use the next day.
    3.
    When you’re ready to cook the pork butt, spray a slow cooker with a light layer of pan spray. Place the pork butt in the slow cooker and cover all the meat in the barbecue sauce you made the night before. Use a marinade brush to make sure every inch of meat is covered, and let any extra sauce fill the slow cooker. Cook the pork butt on low heat for 8 hours. After 8 hours, use a pair of kitchen scissors to remove the string tying the flesh together. Use a pair of forks to then shred the meat inside the slow cooker and mix all the pulled pork together with the barbecue sauce.
    4.
    Once the barbecue pulled pork has been made, you may use it anytime you want to make your OMAD nachos. For each OMAD meal, use only 4 ounces of cooked barbecue pulled pork. To make the nacho cheese, melt the second amount of butter in a pan over low heat on the stove. Stir the heavy cream into the melted butter and heat the ingredients until they’re bubbling. Stir shredded cheddar into the pan until it melts, then stir in softened cream cheese and chili powder. You can raise the heat a little while you continually stir the sauce together until it is lump-free and creamy.
    5.
    Leave the nacho cheese sauce aside away from the heat to cool. To make the nachos, preheat an oven to 375 degrees and line a sheet tray with parchment paper. Cut slices of cheddar cheese into 4 triangles each. Arrange the triangle on the parchment paper and bake them until they turn into solid, crunchy nacho chips. Watch the cheese as it melts, bubbles, and bakes until firm in the center with golden edges.
    6.
    Allow the Keto nacho chips to cool completely before releasing them from the parchment paper and arranging them on a serving plate. Arrange 4 ounces of warm barbecue pulled pork over the chips, followed by all that thickened nacho cheese sauce. Top the nachos off with spoonfuls of salsa, pickled jalapeno slices, and shredded lettuce. Make a quick guacamole by mashing raw avocado in a clean mixing bowl with a fork. Use the fork to mix extra virgin olive oil, lime juice, salt, and cilantro into the avocado to complete the guacamole. Add it on top of your nachos and enjoy.