![]() ![]() Something meaty: I used tender pulled pork because I had leftovers from a roast I cooked in the slow cooker. Let’s take a look at the plug-ins for this sandwich:ġ. Endless, mouth-watering possibilities I tell you. ![]() Plug in your favorite ingredients in all of the above categories and you will have one flavor explosion of a sandwich. Bread (A good crusty-on-the-outside-fluffy-on-the-inside bread) Cheese (preferably a soft, tangy cheese)ĥ. Leafy greens (hello spinach, radicchio, kale, arugula, etc)Ĥ. Fruit (fresh, dried, or cooked in some way)ģ. Tofu, eggs, or portabella caps will work)Ģ. Something meaty (but sometimes it doesn’t even have to be meat. And with all of that and more topped on a bed of plantains, you’ll want to face plant into these nachos.These Pulled Pork, Pear, and Gorgonzola Paninis pretty much sum up everything I could ever ask for in a sandwich (unless I’m pregnant, then I crave the most boring of sandwiches). For some reason, the combo of mango, black beans, pulled pork, and lime make me do a happy dance. I highly recommend adding a few large spoonfuls of this Mango Tomatillo Guacamole to these nachos. I included black beans and shredded cheese as required ingredients, but feel free to sub in your favorite toppings. Once the pork is shredded and the plantains are baked, top these nachos to your heart’s content. This allowed the pork to soak up all of that flavorful cooking liquid. When the pork was finished cooking, I simply shredded the meat with 2 forks right in the slow cooker. I mixed up a quick and easy dry rub for the pork, threw it in the slow cooker with some chicken broth and lime juice for extra flavor. If you’d like to use tostones in this recipe instead, I highly recommend this recipe from Skinnytaste. Instead of frying, I baked the plantain slices until crisp on the outside and softened on the inside to get a texture I’d liken to potato wedges. These nachos are my healthier, game day-friendly mish-mash of my favorite plantain dishes and that memorable plantain and pork meal. One of the most memorable meals I’ve ever had at a restaurant consisted of tender, braised pork on a bed of mofongo. And mofongo is a dish consisting of fried plantains that are seasoned and mashed. Tostones are thick plantain slices that are fried into crispy chips. Two of my favorite dishes using plantains, mofongo and tostones, originate in Puerto Rico. One thing I’ve found constant in my samplings of Puerto Rican, Trinidadian, Jamaican, and Bahamian food is the typical offering of plantains as part of the main meal or as a side dish. My inspiration for this recipe is grounded in my love for Caribbean food. I’ve seen sweet potato and French fry nachos all over Pinterest so I thought I’d give plantains a try as the “chip” part of the nachos. ![]() Given my love for the green unripe plantain’s potato-y texture and taste (see this plantain lasagna) and the fact that the season of game day grub is upon us, nachos were on my mind. The yellow ripe plantain is sweet, soft, and similar to a regular banana. The green and unripe plantain acts and tastes much like a potato, especially when baked or fried. Plantains are the banana’s longer, plumper, and starchier sister. Ever walk past those enlarged green banana-looking things in the grocery store and think, “What are those and why would I ever want to buy them?” Here’s the answer: They’re plantains and you’d want to buy them to make these Pulled Pork Plantain Nachos. ![]()
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