Bbq Nacho Plate Recipe
House cooked tortilla chips, root beer BBQ sauced pulled pork, melted Cheddar cheese blend, Jalapeno slices, all topped with a sprinkle of cut scallions. Scallion sour cream is served on the side.
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Ingredients
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Tortilla Chips
Pulled Pork
Toppings
Scallion Sour Cream
Method
Prepare Tortilla Chips
- 1
Fry Tortilla Chips
Cut corn tortillas into triangles. Heat vegetable oil in a large pan over medium heat. Once hot, add the tortilla triangles in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels. Set aside.
Cook Pulled Pork
- 2
Prepare Pork Shoulder
Season pork shoulder with salt, black pepper, garlic powder, and onion powder. Place in a slow cooker.
- 3
Add Liquid
Pour root beer and BBQ sauce over the seasoned pork.
- 4
Slow Cook
Cover and cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
- 5
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred using two forks. Mix the shredded pork back with the sauce in the slow cooker.
Assemble Nachos
- 6
Layer Chips and Pork
On a large serving platter or baking sheet, layer the fried tortilla chips. Top with the pulled pork mixture evenly.
- 7
Add Cheese and Toppings
Sprinkle the Cheddar cheese blend over the pulled pork. Add jalapeno slices and chopped scallions on top.
Prepare Scallion Sour Cream
- 8
Mix Sour Cream
In a small bowl, combine sour cream with chopped scallions. Mix well and set aside.
Serve
- 9
Final Assembly
Serve the BBQ nacho plate warm, with the scallion sour cream on the side for dipping.