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Slow Cooker Asian Pork Nachos with Sriracha Cream

meal-of-the-week

Slow Cooker Asian Pork Nachos with Sriracha Cream

Prep time: 15 minutes

Cook/Bake time: 8 hours and 30 minutes

Serves: 4


  • 1 boneless pork loin end roast (1 pound)
  • 2 tablespoons honey
  • 2 tablespoons less sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 8 (6-inch) extra thin yellow corn tortillas
  • ½ cup non fat plain greek yogurt
  • 2 ½ teaspoons sriracha
  • 1 cup reduced fat shredded sharp cheddar cheese
  • 3 cups coleslaw mix
  • ¼ cup thinly sliced scallions

Directions:

  1. In 5- to 6-quart slow cooker, add pork, ½ cup water, honey, soy sauce and ginger. Cover and cook on low 8 hours or high 4 hours. Transfer to large bowl; with 2 forks, shred into bite-sized pieces. Add liquid from slow cooker; toss to combine.
  2. Preheat oven to 350°. Spray both sides of tortillas with nonstick cooking spray. Stack 4 tortillas, cut into 6 wedges; repeat with remaining tortillas. On 2 rimmed baking pans, spread tortilla wedges in single layer. Bake 18 minutes or until golden brown and crisp, rotating pans and turning wedges after 10 minutes; transfer to wire rack to cool.
  3. In small bowl, stir yogurt and sriracha until combined.
  4. Line large rimmed baking pan with parchment paper. Spread tortilla chips on prepared pan; top with shredded pork and sprinkle with cheese. Bake 12 minutes or until cheese melts. Sprinkle with coleslaw and scallions; drizzle with yogurt-sriracha mixture.

Per serving: 380 Calories, 13g Fat (4g Saturated), 83mg Cholesterol, 597mg Sodium, 31g Carbohydrates, 2g Fiber, 14g Sugars, 9g Added Sugars, 36g Protein

Make it a Meal: Serve with a blend of freekah, edamame and fresh chopped cilantro.

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