BBQ PULLED PORK NACHOS
Delicious cheesy BBQ pulled pork recipe that's an easy crowd pleaser. Loaded with pickled red onions, green onions and more!
Provided by Gina Matsoukas
Categories Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Place half the tortilla chips onto a baking sheet lined with parchment paper.
- Scatter half the pork, cheddar cheese, pickled red onions, BBQ sauce, green onions and any other toppings you're using on top.
- Repeat with remaining chips and toppings.
- Bake for 8-10 minutes until cheese is melted.
- Remove from oven, add chopped cilantro and serve.
Nutrition Facts : Calories 513 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 23 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 948 grams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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.
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- Preheat oven to 400 degrees F. Prepare a baking tray with parchment paper or spray with non-stick cooking spray.
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- Add barbecue sauce to a ziplock bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the chips.
- Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce.
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