No party is complete without a monster platter of pulled pork nachos, especially when celebrating Kamehameha! Dripping with melted cheese (or dairy-free cheese!) this party size dish is a great way to use up pulled pork. Put your toppings of choice atop crisp corn chips and bake to perfection.

Serves: 4

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.


  • 1 lb. shredded pork, about 3-4 cups (recipe for cooking pork below)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 cups Siete grain-free tortilla chips (or similar)
  • 2 cups cheddar cheese, shredded
  • 1 jalapeno, sliced thin
  • 1 cup salsa verde
  • 2 cups arugula
  • 3 radishes, halved and sliced thin


1) Heat a medium skillet over medium-high heat. Add the pork, cumin, chili powder, and garlic powder and toss to combine. Allow the pork to heat on the dry pan for 2-3 minutes before tossing again to allow the pork to crisp. Continue to reheat and sear for 3-4 more minutes, adjusting the heat as necessary.

2) Line an 11×17 sheet tray with parchment paper. Scatter the tortilla chips evenly across the sheet tray, followed by the shredded pork, cheese, jalapeno, and salsa.

3) Place the sheet tray under the broiler for 4-5 minutes, until cheese is melted. (Watch closely while under the broiler to ensure it doesn’t burn.)

4) Remove from the broiler and top with fresh arugula and radishes. Serve immediately.

Bone-In Pork Shoulder (Meal Prep)

Serves: 16

Prep Time: 25 min.

Cook Time: 10 hours

Total Time: 10 1/2 hours


  • 1 tablespoon avocado oil or any other high-heat oil
  • 2 teaspoon sea salt
  • 2 teaspoon black pepper
  • 9 1/2 lbs. pork, roast, bone-in shoulder or pork shoulder butt


1) Preheat a large skillet over medium heat.

2) Remove the pork roast from its packaging and season all sides with salt and pepper.

3) Add oil to preheated skillet and tip the skillet to ensure the oil is coating all parts of the base of the pan. Add the pork and sear each side for 3-4 minutes, or until the exterior is brown and crispy, about 18-24 minutes total.

4) Place seared pork roast in an 8-quart crock pot, fat cap side up. Cook on low for 10 hours.

5) When finished, the pork will be fork tender. Pull the fat cap off the top and discard. Using 2 forks, shred the meat. Store in a reusable container for quick and easy protein for the week!