Pulled Pork Nachos

20 Apr 2017

Time: ★★☆☆☆

Cooking Level: ★★☆☆☆

 
INGREDIENTS

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

 
DIRECTIONS
  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.

 

Recipe and photo provided by Tasty on Buzzfeed (https://www.buzzfeed.com/tasty)

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