Bbq Pulled Pork Nachos Recipe
Make Bbq Pulled Pork Nachos Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Pork
Nacho Assembly
Optional Finishes
Method
Pulled Pork
- 1
Prepare rub and brown pork
Trim excess fat from the pork shoulder and pat dry. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the spice mixture all over the pork. Heat vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the pork on all sides, about 3–4 minutes per side, to develop color (this adds flavor).
- 2
Braise the pork
Once browned, add apple cider vinegar and deglaze the pan, scraping up browned bits. Add 1 cup water and cover the pot with a lid. Transfer to a 300°F (150°C) oven and braise for 3 to 3.5 hours, or until pork is fork-tender and pulls apart easily. Alternatively, cook in a slow cooker on low for 6–8 hours.
- 3
Shred and sauce the pork
Remove pork from pot and reserve cooking liquid. Using two forks or meat claws, shred the pork into bite-sized strands. Skim off excess fat from the reserved liquid and add about 1/2 cup of that liquid back to the shredded pork to keep it moist. Stir in 1 1/2 cups barbecue sauce and taste; add more sauce if you like it saucier. Keep warm while building the nachos.
Nacho Assembly and Finishing
- 4
Preheat and prepare baking surface
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil for easy cleanup or use a cast-iron skillet if making a single large pile of nachos. Spread half of the tortilla chips in an even single layer across the sheet or skillet, leaving small gaps so chips don’t fully overlap — this helps cheese melt evenly.
- 5
Layer cheeses and pork
Distribute about half of the shredded cheddar and half of the monterey jack over the first chip layer. Spoon one-third of the warm BBQ pulled pork evenly over the cheese. Add a second layer of chips on top followed by the remaining cheddar and monterey jack and the remaining pulled pork. Scatter pickled jalapeños and diced red onion between cheese and pork layers so they heat through.
- 6
Melt the cheese
Transfer the baking sheet or skillet to the oven and bake for 6–8 minutes, or until cheese is melted and bubbly. Keep a close eye to avoid burning the chips; rotate the pan after 4 minutes if your oven has hot spots.
- 7
Add fresh toppings
Remove nachos from oven. Immediately top with diced tomatoes or pico de gallo, sliced green onions, chopped cilantro, and diced avocado or dollops of guacamole. Drizzle sour cream over the top (or serve sour cream on the side). If using cotija, sprinkle it over now. Add lime wedges on the side and hot sauce if desired.
- 8