Root Beer Bbq Pork Nachos Recipe
Freshly cooked tortilla chips, house pulled pork, cheddar cheese, root beer BBQ sauce, scallion sour cream, jalapenos & chopped scallions
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Ingredients
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Tortilla Chips
Pulled Pork
Root Beer BBQ Sauce
Toppings
Method
Prepare Pulled Pork
- 1
Season the Pork
Rub the pork shoulder with salt, black pepper, garlic powder, onion powder, and smoked paprika evenly on all sides.
- 2
Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Pour the root beer over the pork and cover. Cook on low for 8 hours or until the pork is fork-tender.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to combine with the juices.
Make Root Beer BBQ Sauce
- 4
Mix Ingredients
In a bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix well.
- 5
Heat Sauce
Pour the sauce into a saucepan over medium heat. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
Assemble Nachos
- 6
Prepare the Tortilla Chips
Spread the tortilla chips evenly on a large baking sheet.
- 7
Add Pulled Pork
Layer the shredded pulled pork generously over the tortilla chips.
- 8
Drizzle BBQ Sauce
Drizzle the root beer BBQ sauce over the pulled pork and chips, ensuring even coverage.
- 9
Add Cheese
Sprinkle shredded cheddar cheese evenly over the nachos.
- 10
Bake Nachos
Preheat the oven to 350°F (175°C). Bake the nachos for about 10-15 minutes or until the cheese is melted and bubbly.
- 11
Add Toppings
Remove from the oven and top with sour cream, chopped scallions, and sliced jalapenos.