Pulled Pork Nachos Recipe
12-hr Smoked Pulled Pork on top of fried White Corn Tortilla Chips with Queso Fresco, Pickled Jalapeño Peppers, diced Tomatoes, Caramelized Onions, Chipotle Aioli and Sour Cream.
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Ingredients
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Pulled Pork
Additional Toppings
Method
Pulled Pork Preparation
- 1
Prepare the Pork
Rub the pork shoulder with paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Ensure the pork is evenly coated with the spice mix.
- 2
Smoke the Pork
Place the seasoned pork shoulder into a smoker preheated to 225°F (107°C). Smoke the pork for approximately 12 hours, or until it reaches an internal temperature of 195°F (90°C).
- 3
- 4
Moisten the Pork
In a bowl, mix the shredded pork with apple cider vinegar and water to moisten it. Stir well until the liquid is evenly distributed.
Toppings Preparation
- 5
- 6
Prepare the Chips
While the onions are caramelizing, preheat your oven to 350°F (175°C). Spread the white corn tortilla chips in an even layer on a baking sheet.
- 7
Assemble the Nachos
Once the chips are ready, layer the shredded pulled pork evenly over the chips. Top with caramelized onions, diced tomatoes, queso fresco, and pickled jalapeño peppers.
- 8
Add Sauces
Drizzle with chipotle aioli and add dollops of sour cream over the top. Serve immediately.