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Suggest a better description1 - Preheat oven to 425. Line a rimmed baking sheet with parchment paper
2 - Place the sliced sweet potatoes in a mixing bowl, pour the coconut oil over the top, and turn to coat the sweet potatoes. Sprinkle with 1/2 teaspoon of salt
3 - Place the sweet potatoes on the prepared baking sheet, making sure not to overlap them. Bake for 25 minutes until slightly browned
4 - While the sweet potatoes are roasting, cook the bacon in a medium cast iron skillet over medium heat until more or less crispy. Remove the pan from heat, transfer bacon to a plate. Remove bacon fat leaving 1 tbsp left behind.
5 - When the sweet potatoes are done, remove them from the oven and reduce the oven temp to 350
6 - Line the bottom of the greased cast iron skillet with half of the sweet potatoes. Then add half of the shredded pork on top. Repeat with the rest of the sweet potatoes and shredded pork. Sprinkle the bacon on top along with a pinch of salt. Place in the oven and bake for 10 minutes
7 - Serve topped with guacamole, pico, and warm BBQ sauce. Finish with cilantro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 584 | ||
Calories from Fat: 398 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 94.1mg | 29 % | |
Sodium 651.9mg | 22 % | |
Potassium 790.7mg | 21 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 16.9g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 584
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