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1 Minute Read

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

Recipes

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