Pulled Pork Nachos

Pulled Pork Nachos
Pulled Pork Nachos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • PULLED PORK

  • 2

    lb pork shoulder

  • 1/4

    cup brown sugar

  • 1

    teaspoon chili powder

  • 1

    teaspoon onion powder

  • 1

    teaspoon garlic powder

  • 1

    teaspoon cayenne pepper

  • 1

    teaspoon kosher salt

  • 1

    teaspoon black pepper

  • 1

    red onion, medium, quartered

  • 1/4

    cup ketchup

  • 1/4

    cup mustard

  • TOPPINGS

  • tortilla chips, to taste

  • red onion, to taste

  • BBQ sauce, to taste

  • 1

    cup shredded cheddar cheese

  • 1

    cup shredded monterey jack cheese

  • diced tomato, to taste

  • sour cream, to taste

  • salsa, to taste

  • cilantro, to taste

Directions

Preparation Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Addketchup and mustard, spreading evenly over the outside of the meat. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces. Preheat oven to 400˚F (200˚C). Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers. Bake for 8-10 minutes until cheese is melted and bubbling. Top with sour cream, salsa, and cilantro. Enjoy!

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