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Pulled Pork Nachos

Nacho you're talking.

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Here's a video that shows you how to make it:

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INGREDIENTS

Servings: 10-12

Pulled Pork

2-3 pound pork shoulder

¼ cup brown sugar

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon black pepper

1 medium red onion, quartered

¼ cup ketchup

¼ cup mustard

Toppings

Tortilla chips

Red onion

BBQ sauce

1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

Diced tomatoes

Sour cream

Salsa

Cilantro

PREPARATION

1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the meat.

2. 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.

3. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.

4. Preheat oven to 400˚F/200˚C.

5. 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.

6. Bake for 8-10 minutes until cheese is melted and bubbling.

7. Top with sour cream, salsa, and cilantro.

8. Enjoy!

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