Slow Cooker Carnitas Sheet Pan Nachos

This recipe is a variation of my slow cooker carnitas tacos—and is perfect for hosting or a fun family dinner idea to mix it up. Feel free to lean in with the toppings on this one too, my favorites for flavor and color are green chiles, salsa, and pickled red onions!

Slow Cooker Carnitas Sheet Pan Nachos Ingredient Notes

Pork Shoulder: This cut is ideal for slow cooking, becoming fall-apart tender as it absorbs the citrus and spice blend. Its rich flavor and marbling make it perfect for carnitas, delivering juicy bites with crispy edges once baked. Shredding it directly in the slow cooker lets it soak up all the flavorful juices.

Spice Blend: These spices give the pork its signature carnitas flavor—savory, earthy, and just a touch smoky. Rubbing it on the pork before slow cooking ensures the seasoning infuses every bite. These pantry staples layer depth into the dish without being overpowering.

Orange & Lime Juices: Freshly squeezed orange and lime juice provide acidity and brightness to balance the richness of the pork. They also help tenderize the meat during the long cook time. The subtle sweetness of the orange complements the spices beautifully.

Tortilla Chips: A sturdy base for building these nachos, the chips hold up under layers of juicy pork and gooey cheese without going soggy. Choose a thick-cut corn chip for the best results. When baked, they crisp up again and provide the perfect contrast to the tender carnitas.

Shredded Cheese: A melty mix of cheddar and Monterey Jack delivers a creamy, salty finish to each layer. It binds the nachos together and crisps around the edges in the oven. For a dairy-free option, vegan cheese can be substituted without compromising flavor or texture.

Slow Cooker Carnitas Sheet Pan Nachos

Recipe by Jenn Lueke

4.5 from 6 votes

Servings

Adjust servings

+

–

6-8

servings

Prep time

20

minutes

Cook Time (inactive)

5-8

hours

This recipe is a variation of my slow cooker carnitas tacos—and is perfect for hosting or a fun family dinner idea to mix it up. Feel free to lean in with the toppings on this one too, my favorites for flavor and color are green chiles, salsa, and pickled red onions!

Cook Mode

Keep the screen of your device on

Ingredients

• For the carnitas

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons kosher salt

• 1 1/2 teaspoons dried oregano

• 1 teaspoon chili powder

• 1/2 teaspoon ground black pepper

• 1 1/2 pounds pork shoulder or pork butt

• juice of 1 orange (about 1/4 cup)

• juice of 1 lime (about 2 tablespoons)

• 3 garlic cloves, peeled and minced

• 1 small yellow onion, diced

• For the nachos

• 14 ounces bag corn tortilla chips of choice

• 3 cups shredded cheese (a mix of cheddar and monterey jack recommended), or dairy-free cheese

• 1 cup diced tomatoes (drained if using jarred)

• 3/4 cup jarred sliced jalapeños, optional

• For serving

• Fresh chopped cilantro leaves

• 2 limes, quartered

• Optional additional toppings: sour cream, plain Greek yogurt, salsa, guacamole, green chiles, red or white onion, pickled onions

Directions

• Combine the cumin, salt, oregano, chili powder, and ground black pepper in a small bowl and set aside.
• Place the pork shoulder in the slow cooker and cover with the spice mix. Pour the orange juice and lime juice along the sides of the pork shoulder, careful to not pour directly onto the pork to prevent the spices from falling off. Add the onion and garlic to the liquid surrounding the pork. Cover and cook on low for 8 hours or high for 5 hours. (You can also do this in a dutch oven; see below for instructions.)
• When the pork is done cooking, use two forks to shred the meat directly in the slow cooker.
• Preheat the oven to 425F and prepare a large sheet pan—if you don’t have a good nonstick sheet pan, line with parchment. Add about half of the tortilla chips to the sheet pan in a single layer. Top with 1 1/2 cups of the shredded cheese and half of the shredded pork. Repeat with the remaining chips, cheese, and pork to create a second layer. Sprinkle the diced tomatoes and sliced jalapeños evenly over top. Bake until the cheese is melted and the exposed pork is crispy on the outside, 13 to 15 minutes.
• To serve, top with chopped cilantro, lime juice, and any other toppings of choice.

Notes

• Stovetop instructions: Heat a 6-quart dutch oven over medium heat. Season and prepare the pork as directed. Add 2 to 3 cups of water, bring to a boil, then reduce the heat to low and simmer uncovered until the pork is tender to a fork, 1½ to 2 hours. Shred and continue preparing as directed.
• Pork Shoulder: Swap the pork for 1 1/2 – 2 lbs boneless, skinless chicken thighs. Add the same spices and keep the slow cooking time the same. If using the stovetop method, start with 1 hour cook time, and increase as needed to reach 165F internal temp.

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