BBQ Pulled Pork Skillet Nachos

By vealam

Skillet nachos are loaded up with BBQ pulled pork and are so addicting, they will be gone in minutes!

Ingredients

• 2 large yellow onions, quartered
• 1/3 cup brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2-3 pound pork shoulder
• 1 1/2 cups BBQ sauce, divided
• 10 ounces corn tortilla chips
• 1 cup white cheddar cheese, grated
• 1 cup monterey jack cheese, grated
• 1 14-ounce can black beans, drained and rinsed
• 2 jalapeños, seeds and stems removed, sliced into rings
• 1 large avocado, cubed
• 1/4 cup cilantro, chopped
• sour cream
• pico de gallo

Preparation

Step 1

In a slow cooker (set on high for 4 hours, or low for 8-10 hours), place the quartered onions.

In a small bowl, whisk together the brown sugar, chili powder, garlic powder and salt. Rinse the pork shoulder and pat dry with paper towels. Rub the pork shoulder with the brown sugar mixture, coating it in it’s entirety. Place the pork shoulder into the slow cooker. Pour 1 cup of the BBQ sauce on top of the pork and cook on high for 4 hours or low for 8-10 hours.

Once the pork has cooked, removed the meat from the slow cooker and shred it with 2 forks. Set aside.

Preheat your oven to 400 degrees F. In an oven-safe, 12-inch skillet, place one layer of corn tortilla chips. Top the chips with 3/4 cups of pulled pork. Drizzle 2 tablespoons of the remaining 1/2 cup BBQ sauce onto the pork. Top the pork with 1/2 cup cheddar cheese and 1/2 cup of monterey jack cheese. Repeat with another layer of chips, pork, BBQ sauce and cheeses.

Top the second layer of cheeses with black beans and jalapeño rings. Top with a little more cheese if you’d like.

Bake the nachos for 8-10 minutes or until the cheese is melted. Remove from oven and top with additional BBQ sauce, avocado and cilantro. Serve immediately with sour cream and pico de gallo. Enjoy!