PORK CARNITAS SKILLET NACHOS with PINEAPPLE GUACAMOLE & EDIBLE FLOWERS

While I don’t do Super Bowl Sunday’s or watch football at all, but doesn’t mean I can’t enjoy making good food that can be enjoyed during the game or a game night with friends. These Nachos and Guacamole with pineapples and edible flowers are my new favorites to enjoy and it’s nice because you can use them in so many different ways. Make tacos, burritos, nachos or even a salad bowl.

Let’s start the party with the Pork Carnitas. There are a few extra steps to this recipe, none of them are hard or time consuming. The end result however is out of this world. It’s super moist, flavorful and completely melt-in-your-mouth.

I used my favorite Lodge enameled cast iron Dutch oven to prepare this rock star recipe. This pot is one of my favorites to use for multiple recipes and is a must in any household.

PORK CARNITAS SKILLET NACHOS with PINEAPPLE GUACAMOLE & EDIBLE FLOWERS

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Author: Lena Gladstone

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While I don't do Super Bowl Sundays or watch football at all, but doesn't mean I can't enjoy making good food that can be enjoyed during the game or a game night with friends. These Nachos and Guacamole with pineapple and edible flowers are my new favorites to enjoy and it's nice because you can use them in so many different ways. You can make tacos, burritos, nachos or even a salad bowl.

Ingredients

Pork Carnitas

• 4 lbs boneless pork butt, fat trimmed and cut into 1 inch cubes
• 1 1/2 tsp salt, or more to taste
• 2 tsp ground cumin
• 1 onion, peeled and chopped
• 2 bay leaves
• 1 tsp dried oregano
• 2 tsp paprika
• 1/2 fresh lime, juiced
• 2 cups water
• 1 medium orange, juiced (keep the spent halves)
• 2 tbsp olive oil for sautéeing the meat

Pineapple Guacamole

• 1 large ripe avocado
• 1 cup ripe pineapple, chopped into small pieces
• 1 lime, juiced
• 1 tsp salt, or more to taste
• 2 tbsp edible flowers
• 2 tbsp cilantro (leaves only)
• 1 tsp finely chopped jalapeño

Nachos

• Juanita's Tortilla Chips (enough to cover cast iron skillet)
• 1 cup canned black beans
• 1/4 sweet onion, finely chopped
• 1 cup pork carnitas, or meat or veggies of your choice
• 1 or more cups Mexican cheese blend
• jalapeño slices if you want some heat
• cilantro, for garnish
• 4 radishes, cut in half and thinly sliced, for garnish
• lime wedges, for garnish
• Formosa Habañero Hot Sauce, for topping

Instructions

Carnitas

• Adjust oven rack to lower middle position and heat to 300 degrees.
• Combine the meat with dry ingredients in a large mixing bowl. Mix well. Add half of the seasoned meat and sauté with half the onions in the Dutch oven (this is my favorite one!) until golden brown. Remove the browned meat into a clean bowl and repeat with the rest of the meat/onion combo until browned.
• Once both are completed add both back in the Dutch oven including the spent orange halves, orange juice, lime juice and water.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.

Pineapple Guacamole

• Use a teaspoon and scrape out the avocado into a bowl.
• Chop the flowers and cilantro.
• Add all the remaining ingredients and mix well, season with more salt to taste.

Nachos

• Preheat your oven to 425 degrees.
• Add the chips to the cast iron skillet, then add your toppings in the order listed.
• Bake for 10-15 minutes, or until cheese has melted.
• Add the last three toppings listed and enjoy while hot with your pineapple guacamole.

Course: Appetizer

Cuisine: Mexican

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Enjoy and Bon Appetité!
xoxo,
LENA