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
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.
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
BBQ PULLED PORK NACHOS
Steps:
- For the pork: Preheat the oven to 300 degrees F.
- Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours.
- For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes.
- Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork.
- For the nachos: Preheat the oven to 375 degrees F.
- Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.
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
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
BBQ'D PORK NACHOS
Make and share this BBQ'd Pork Nachos recipe from Food.com.
Provided by lattemiel
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Toss the meat with 1 cup of BBQ sauce and set aside.
- Coarsely mash the beans in a bowl with the lime juice, about half the Cajun Rub, and salt to taste. In another bowl, toss the tomatoes with the jalapenos and the 1/2 cup cilantro. Season with additional salt and pepper to taste.
- Scatter half the chips in a baking dish. Scatter the meat, beans, and 1/3 cup sour cream, and about half the tomato mixture over the chips. Cover with remaining chips, then scatter the remaining tomatoes, sauce, and Cajun Rub evenly over the chips. Sprinkle the shredded cheese over all.
- Bake the nachos until cheese melts and begin to brown (about 7 minutes). Serve warm, garnished with additional sour cream and cilantro.
Nutrition Facts : Calories 471.8, Fat 22.1, SaturatedFat 13.6, Cholesterol 66.3, Sodium 1194.8, Carbohydrate 49.2, Fiber 6.6, Sugar 24.1, Protein 20
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