Pulled Pork Plantain “Nachos” with Mango Salsa

Servings: 4, Prep Time: 20 min, Cook Time: 240 min

Ingredients

• 32 oz [907.2 g] Pork Loin (Tenderloin)

• 1 medium [61 g] Carrot

• 0.5 tbsp [3.45 g] Paprika

• 0.5 tbsp [3.45 g] Onion Powder

• 0.5 tbsp [4.2 g] Garlic Powder

• 1 tbsp [18 g] Salt

• 0.5 tbsp [3.2 g] Black Pepper

• 1 cup [240 ml] Chicken Broth

• 2 medium [358 g] Plantains

• 1 tbsp [14 g] Olive Oil

• 0.25 cup, sliced [41.25 g] Mango (Diced)

• 0.25 cup, chopped or sliced [45 g] Tomatoes (Diced)

• 0.25 cup, chopped [31.5 g] Red Onions

• 3 tbsp [3 g] Cilantro (Coriander)

• 1 Juice of 1 lime [38 g] Fresh Lime Juice

Directions

1. Trim all the fat off the pork loin and cut it into 4 pieces.

2. Add the pork loin, carrot, paprika, onion powder, garlic powder, half of the salt, black pepper, and chicken broth to a slow cooker.

3. Cook on high heat for 4 hours or low heat for 8 hours.

4. Mix the mango, tomato, red onion, cilantro, remaining salt, and lime juice. Refrigerate until ready to eat.

5. Peel the green plantain and cut it into 2-inch rounds.

6. Toss the green plantain rounds in olive oil and air fry for 10 minutes at 350°F (175°C).

7. Smash the green plantain rounds and air fry for an additional 5-10 minutes until crispy.

8. Top the crispy green plantains with pulled pork and mango salsa.

Nutrition Info

Calories: 486, Fat: 16g, Carbs: 37g, Protein: 49g, Fiber: 4g