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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. pork butt (shoulder, tenderloin, or large-cut “carnitas pieces,” cut, if not already into 4 to 5 large chunks)
- 4 Tbsp. grass-fed butter (ghee, or coconut oil, divided)
- 1 Tbsp. fine sea salt (additional to taste)
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. ground black pepper
- 2 Tbsp. fresh lime juice (about 1 lime)
- 1 bag potato chips (Jackson's Honest Purple Heirloom)
- 1 batch nacho cheese (Paleo)
- 5 radishes (thinly sliced)
- 1 jalapeno pepper (thinly sliced)
- 1/2 cup pico de gallo (fresh)
- 1/2 cup Sour Cream
- 1 avocado (cut into thin slices)
- 1/4 cup fresh cilantro (finely chopped)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium1910mg80% |
| Potassium990mg28% |
| Protein32g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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