Shopping list
- Tortilla chips (Homemade or store bought)
- Guacamole (optional)
- Jalapeños (fresh or canned)
- Sour cream
- Shredded cheese or “nacho cheese sauce”
- Green onion
- Tomato
- Re-fried beans
- Small pork loin
- Taco seasoning
- Vegetable oil
What to do
We are going to go ahead and keep this as simple as possible here. So what you’ll need is a small pork loin, take that cut it up into big chunks. Now grab a half cup of vegetable oil mixed with taco seasoning and drizzle onto your meat. Place in croc pot to cook for 3 to 5 hours on high or until meat is fork tender (about 40 min in the Instapot), then go ahead and pull that pork. *Instapot may require more liquid for best performance*
Preparation
Keep your chips in mind while laying all this out, you don’t want a pool of juice making your chips soggy prematurely. I suggest a thin layer of beans with chips diagonally sunken, then add some of your sliced jalapeños, diced tomatoes, chopped green onions, and start putting the pulled pork in as well on top of the other toppings. Add a layer of chips then repeat with a different order of toppings. When you get to the top you can put the sour cream and guacamole on top of every thing or what I like to do is leave some room on each side of the serving dish because not everyone will want both or either. Alternatively you could use side dishes.
If you like this recipe check out “Fluffy” Berg @bergchristianf on Snapchat
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