Hangar Nachos Recipe
House made hangar chips, pulled pork, smoked gouda, and blueberry BBQ.
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Ingredients
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Chips
Pulled Pork
Toppings
Method
Chips Preparation
- 1
Prepare the Tortillas
Using a sharp knife or a pizza cutter, cut the corn tortillas into quarters to create triangular chips.
- 2
Fry the Chips
Heat vegetable oil in a large pot or deep fryer over medium-high heat. Once hot, carefully add the tortilla pieces in batches and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt immediately.
Pulled Pork Preparation
- 3
Cook the Pork
Season the pork shoulder with smoked paprika, salt, black pepper, garlic powder, and onion powder. Place it in a slow cooker and add apple cider vinegar and BBQ sauce. Cook on low for 8 hours or until the meat is tender and shreds easily.
- 4
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix it back into the remaining sauce in the cooker.
Assembly
- 5
Layer the Nachos
On a large baking sheet or platter, spread out a layer of the fried tortilla chips. Generously top with pulled pork and sprinkle with smoked gouda cheese.
- 6
Melt the Cheese
Place the nachos under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- 7
