Pulled Pork Nachos
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!
You'll also love
- Date Rice Krispies Bars 4/5 (1 Votes)
- Seafood Norfolk 3.4/5 (20 Votes)
- SLOW COOKER HONEY ROSEMARY PORK... 5/5 (1 Votes)
Review this recipe