Loaded Pork Carnitas Nachos with Avocado Salsa

Pork Carnitas Nachos are an ideal low-carb snack or shared meal. Nachos bring people together: they’re great for parties, pair well with a cold cerveza, and — with the right tortilla chip — can be low in carbs. This recipe uses authentic-style pork carnitas paired with almond flour tortilla chips to deliver big Mexican flavor without the extra carbs. The slow-cooked pork becomes tender and shreddable, and a brief broil at the end adds a pleasing crispness.

Carnitas are simply pork slow-cooked with Mexican seasonings until the meat falls apart into succulent, stringy pieces. The secret is cooking a pork butt (pork shoulder) low-and-slow so the collagen breaks down and the fat renders. Traditional carnitas are often cooked in lard, but this version relies on the pork’s natural fat and a flavorful braising liquid to keep the dish rich without adding lard. You can roast in a Dutch oven, use a slow cooker, or adapt the method for an Instant Pot — if you try the Instant Pot method, share your timing and results in the comments.

Before braising, sear the seasoned pork to lock in juices and build a flavorful crust. The braising liquid in this recipe includes lime and orange juice, adobo sauce, and chopped chipotle, which combine to give the meat a bright, smoky, and slightly spicy profile. Adjust the heat by adding more chipotle or adobo if you prefer a stronger, smokier flavor.

Ingredients

Use a 3-pound pork butt (pork shoulder) with any butcher’s strings removed. The ingredients below cover the carnitas braise and the nacho assembly. For the chips, make almond flour tortillas in advance (they freeze well) and cut them into quarters to fry briefly for crisp, low-carb tortilla chips.

Pork Carnitas

• 1 (3 pound) pork butt (pork shoulder), no strings
• 2 tablespoons garlic powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons sea salt
• 2 teaspoons chili powder
• 1 chipotle chili, chopped (in adobo)
• 3 tablespoons fresh lime juice
• 1/3 cup orange juice
• 2 tablespoons adobo sauce

Nachos and Toppings

• 20 almond flour tortilla chips (see Almond Flour Tortillas recipe)
• 1 jalapeño, thinly sliced
• 2 Roma tomatoes, seeded and chopped
• 3/4 cup shredded Monterey Jack
• 6 black olives, sliced
• 1 avocado, chopped
• 1/3 cup chopped cilantro
• Queso fresco, crumbled, to taste

The dry rub—garlic powder, cumin, oregano, sea salt, and chili powder—adds a classic Mexican flavor base and helps form a browned crust when seared. The braising liquid brings acidity and smoke from the citrus and chipotle, enhancing the overall profile as the pork cooks slowly.

Preparation Tips

1) Apply the dry rub evenly over the pork and sear it in a Dutch oven or cast-iron pot over medium-high heat until browned on all sides, about 10 minutes total. 2) Mix the chopped chipotle, adobo sauce, orange juice, and lime juice and pour this over the seared pork. Transfer the pork and liquid to a slow cooker and cook on low for 6–8 hours (or about 4 hours on high) until the meat shreds easily. 3) After shredding, spread the meat on a foil-lined baking sheet, drizzle with some cooking liquid, and broil 2–3 minutes to crisp the edges.

For the chips: make a batch of almond flour tortillas ahead of time. Quarter each 5-inch tortilla and fry in oil for 8–12 seconds per side, turning once, then drain and salt lightly. Cool the chips on a rack so they stay crisp and hold toppings better than a soft tortilla.

One final trick: layer chips, carnitas, and toppings on an oven-safe plate and broil briefly until the cheese melts. Finish with avocado or guacamole, cilantro, and crumbled queso fresco for fresh contrast.

Pork Carnitas Nachos – The Perfect Snack Meal

Top them as you like: layers of chips, carnitas, tomatoes, jalapeño rounds, black olives, and plenty of melted cheese. Garnish with cilantro, crumbled queso fresco, and chopped avocado or a dollop of guacamole. These nachos make a satisfying low-carb snack or appetizer that’s easy to scale for a crowd.