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Pulled Pork Nachos

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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

Details

Preparation

Step 1

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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