A plate of pulled pork nachos topped with diced tomatoes, red onions, jalapeño slices, and guacamole.

Recipes /

Plantain Nachos with Pulled Pork 

Name: Plantain Nachos with Pulled Pork
Prep time: 10 minutes
Cook time: 2 hours, 40 minutes
Total time: 2 hours, 50 minutes
Ingredients: Soy Sauce

Serves 4

Total Time 2 hours, 50 minutes

Prep Time 10 minutes

Cook Time 2 hours, 40 minutes

Ingredients

For Pulled Pork 
2 teaspoons cumin
1 teaspoon chili powder 
½ teaspoon garlic powder 
1½ pounds pork loin
2 tablespoons oil
1 cup chicken stock
⅓ cup Kikkoman® Soy Sauce 

For Plantain Nachos 
2 large green plantains 
1 tablespoon oil
Salt, as desired

For Serving
½ cup guacamole 
½ cup pico de gallo
1 small jalapeño or Serrano pepper, thinly sliced

Directions

Preheat oven to 350ºF. Combine cumin, chili powder and garlic powder in a small bowl and stir to combine. Rub half of the seasoning all over pork loin. 
Heat oil in a large Dutch oven over medium heat for 2 minutes. Sear pork loin for 4 minutes on both sides until browned. Turn off heat and add chicken stock, soy sauce and remaining half of seasoning from step 1 to Dutch oven. Cover and transfer to oven. Cook for 2 hours or until pork easily shreds when pulled with a fork. 
Using tongs, transfer pork to a cutting board and shred using 2 forks. Add pork back to Dutch oven and stir into the liquid. Cover to keep warm. 
Increase oven temperature to 425ºF and line a baking sheet with parchment paper. Remove peel from plantains and slice 1-inch thick. Place on baking sheet and bake for 15 minutes. 
Remove baking sheet from oven and use the bottom of a glass to press plantains into flat chips. Brush with olive oil and return to oven for 15 minutes longer, until crisp and golden. Season with salt if desired and transfer to a serving plate. 
Top plantain chips with pulled pork, guacamole, pico de gallo and sliced peppers. Serve hot.