AuthorMike EgrieCategoryDifficultyIntermediate
Slow Cooker Asian Pork Nachos with Sriracha Cream
Yields4 Servings
Prep Time15 minsCook Time8 hrs 30 minsTotal Time8 hrs 45 mins
 1 boneless pork loin end roast
 2 honey
 2 less sodium soy sauce
 1 minced fresh ginger
 8 (6-inch) extra thin yellow corn tortillas
 ½ non fat plain greek yogurt
 2 ½ sriracha
 1 reduced fat shredded sharp cheddar cheese
 3 coleslaw mix
 ¼ thinly sliced scallions
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.

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

Make it Gluten Free: Dependent on using a Gluten Free corn tortillas and soy sauce.

Ingredients

 1 boneless pork loin end roast
 2 honey
 2 less sodium soy sauce
 1 minced fresh ginger
 8 (6-inch) extra thin yellow corn tortillas
 ½ non fat plain greek yogurt
 2 ½ sriracha
 1 reduced fat shredded sharp cheddar cheese
 3 coleslaw mix
 ¼ 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.

Slow Cooker Asian Pork Nachos with Sriracha Cream
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