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Slow Cooker Carnitas Nachos

Tender meat, made with CHI-CHI’S® Salsa Verde and a blend of Mexican flavors. Our Carnitas Nachos recipe is great for game day, family game night or a backyard summer barbeque!

15 minutes
8 hours, 5 minutes
8 hours, 20 minutes



  • 3-pounds boneless pork shoulder
  • 1 yellow onion, quartered
  • 1 cup CHI-CHI’S® Salsa Verde Mild
  • 3/4 cup chicken broth
  • 1/2 cup orange juice
  • 2 limes, juiced
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 2 tablespoons mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper


  • 1 bag CHI-CHI’S® Classic Tortilla Chips
  • 1-2 cups prepared carnitas
  • 1/4 cup jarred jalapenos, drained
  • 2 cups shredded cheddar cheese
  • 1/4 cup pico de gallo
  • 1/4 cup chopped cilantro



  1. Let meat come to room temperature.
  2. In small bowl, combine salt, chili powder, pepper, Mexican oregano, cumin and cayenne pepper.
  3. Rub pork shoulder with mustard. Generously rub in seasoning mixture.
  4. In slow cooker, add onion to bottom. Place meat on top.
  5. Add CHI-CHI’S® Salsa Verde Mild, chicken broth, orange juice, lime juice, minced garlic and bay leaf to crockpot.
  6. Cover and cook on low 8 hours.
  7. After 7 hours and 30 minutes, remove meat from crockpot and place on cutting board. Remove onions from crockpot and discard.
  8. Shred pork and return to crockpot. Keep warm for additional 30 minutes.
  9. On sheet pan, spread bag of CHI-CHI’S® Classic Tortilla Chips.
  10. Add prepared carnitas, jalapenos and cheese.
  11. Broil on low for 3-5 minutes or until cheese is melted. Top with all pico de gallo and cilantro. Serve with CHI-CHI’S® Thick & Chunky Salsa Medium, guacamole, sour cream and lime wedges.