PULLED PORK NACHOS
Provided by Damaris Phillips
Categories appetizer
Time 8h40m
Yield 8 to 12 servings
Number Of Ingredients 28
Steps:
- For the pulled pork: In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces.
- In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork.
- Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Skim and discard the fat from the liquid in the slow cooker. Return the pork to the skimmed liquid. Add the remaining teaspoon liquid smoke and stir gently to combine. Season with additional salt if needed. Keep warm until ready to serve.
- For the queso sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until thoroughly combined, about 2 minutes. Whisk in the half-and-half and cook, stirring often, until thickened, about 5 minutes. Stir in the creamy black pepper cheese until thoroughly combined, and then add the Cheddar. Once the cheeses are combined, stir in the pickled jalapenos and taste for seasoning. Keep warm until ready to serve.
- For the avocado sour cream: When the pork is almost finished, mash the avocados in a bowl with a whisk until broken down. Whisk in the sour cream, lime juice and a pinch of salt until thoroughly combined. Taste and adjust seasoning if needed. Press a piece of plastic wrap onto the surface to create a barrier from the air. Refrigerate until ready to serve.
- For the nachos: Heat the oil in a small saucepan over medium heat. Add the refried beans and cook, stirring occasionally, until heated through.
- Serve the nachos in individual bowls. Evenly distribute the refried beans, chips, pulled pork and queso sauce. Top each bowl with the avocado cream, tomatoes and cilantro.
- Serve immediately.
PULLED PORK NACHOS RECIPE BY TASTY
Here's what you need: pork shoulder, brown sugar, chili powder, onion powder, garlic powder, cayenne pepper, kosher salt, black pepper, medium red onion, ketchup, mustard, tortilla chip, red onion, BBQ sauce, shredded cheddar cheese, shredded monterey jack cheese, diced tomato, sour cream, salsa, fresh cilantro
Provided by Jordan Kenna
Categories Appetizers
Yield 10 servings
Number Of Ingredients 20
Steps:
- Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
- Add ketchup and mustard, spreading evenly over the outside of the meat.
- Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
- Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
- Preheat oven to 400˚F (200˚C).
- Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
- Bake for 8-10 minutes until cheese is melted and bubbling.
- Top with sour cream, salsa, and cilantro.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 0 grams, Protein 24 grams, Sugar 5 grams
PULLED PORK NACHOS
While home from college, my daughter made these tempting pork nachos, her first recipe ever. My son and I couldn't get enough. -Carol Kurpjuweit, Humansville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 8h30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours., Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks., Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 233 calories, Fat 11g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 416mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
BAKED BBQ PULLED PORK NACHOS
This recipe takes BBQ pork to a different setting in quick, tasty nachos baked in 5 minutes - perfect pulled pork nachos, rodeo-style.
Provided by Chef Mo
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
- Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 59.4 g, Cholesterol 91.8 mg, Fat 29.2 g, Fiber 3.2 g, Protein 30.8 g, SaturatedFat 10.5 g, Sodium 1477.5 mg, Sugar 12.5 g
PULLED PORK NACHOS
Make and share this Pulled Pork Nachos recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Place 1 layer of tortilla chips into bottom of your baking dish or skillet. Top with half of the pulled pork and half of the cheese. Drizzle with 2 tablespoons BBQ sauce. Top with a second layer of chips and continue layering with the remaining pulled pork, cheese and drizzle with remaining BBQ sauce.
- Bake for 5-10 minutes, until cheese is melted and bubbling. Top with cole slaw and serve immediately.
Nutrition Facts : Calories 613.4, Fat 35.2, SaturatedFat 14.8, Cholesterol 56.6, Sodium 1204.2, Carbohydrate 54.8, Fiber 3.6, Sugar 4.7, Protein 21.6
PULLED PORK NACHOS
Quick-cooking and savory delicious, Pulled Pork Nachos feature tortilla chips stacked with juicy, tender pulled pork, black beans, melty cheese, and more!
Provided by Kelly Anthony
Categories Appetizer Main Course
Time 19m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400° and have ready a rimmed baking sheet. If using leftover pulled pork, place it in a microwave safe container and heat it at 1-minute intervals until warm.
- Add BBQ sauce to the pulled pork and stir to combine. Lay tortilla chips across the baking sheet and sprinkle pulled pork across the top. Next, add the beans, followed by the cheese, then the onions and jalapeños.
- Bake for 5-7 minutes, just until the cheese has melted. Serve and enjoy.
Nutrition Facts : Calories 315 kcal, Carbohydrate 22 g, Protein 13 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 449 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LEFTOVER PULLED PORK SANDWICH (QUICK AND EASY)
Pulled pork sandwich is my favorite way to use up leftover pulled pork. It's so delicious and incredibly easy to make.
Provided by Izzy
Time 10m
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, add onion, garlic, BBQ sauce and chicken broth. Cook until the onions are soft.
- Add leftover pulled pork to the pan and toss with the sauce. Cook until it's heated through.
- Toasted the buns. Then spoon shredded pork onto one half of the toasted bun.
- Drizzle with BBQ sauce, top with coleslaw and cover with the bun tops. Serve and enjoy!
BBQ PULLED PORK KETTLE CHIP NACHOS RECIPE BY TASTY
Here's what you need: Kroger® Hardwood Smoked Pulled Pork, barbecue sauce, Kroger® Kettle Cooked Original Potato Chips, Kroger® Kettle Cooked Mesquite BBQ Potato Chips, Kroger® Shredded Sharp Cheddar Cheese, green onion, sour cream
Provided by Kroger
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Pork and 1 18-ounce bottle of barbecue sauce, and mix well.
- Add ⅓ of the Kroger® Kettle Cooked Original Potato Chips and ⅓ of the Kroger® Kettle Cooked Mesquite BBQ Potato Chips to a 12" cast-iron skillet. Distribute ⅓ of the pulled pork mixture over the chips. Drizzle about 2 tablespoons of the remaining barbecue sauce over the chips and sprinkle with ½ cup of the Kroger® Shredded Sharp Cheddar Cheese. Repeat with the remaining chips, pork mixture, barbecue sauce, and cheese to make 2 more layers, finishing with the rest of the cheese. Drizzle more barbecue sauce on top.
- Bake the nachos for 15 minutes, or until the cheese is melted.
- Remove from the oven and garnish with the green onions and dollops of sour cream.
- Enjoy!
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