Description
Pulled Pork Nachos deliver a mouthwatering fiesta of smoky, tender meat and crispy tortilla chips loaded with melted cheese and zesty toppings. Perfect for game day or weekend gatherings, these nachos promise a crowd-pleasing flavor explosion you’ll devour in minutes.
Ingredients
Scale
Pork and Main Ingredients:
- 6 to 7 pounds (2.7 to 3.2 kilograms) bone-in pork shoulder
- 2 cups shredded Perfect Paprika Pork Shoulder
- 15-ounce (425 grams) can black beans, drained and rinsed
Spices and Herbs:
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 10 cloves garlic
- 6 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
- 1 bunch chopped fresh cilantro
Additional Ingredients:
- 3 tablespoons olive oil
- 1 sliced onion
- 1 small diced red onion
- 1 cup white wine
- 4 cups chicken broth
- 1–2 canned chipotles, chopped
- 2 tablespoons adobo sauce
- 2 diced Roma tomatoes
- 1 diced and seeded jalapeño
- Juice of 2 limes
- Hot sauce
- 4–5 cups tortilla chips
- 2 cups shredded Monterey Jack cheese
- 1 sliced avocado
- 1 cup sour cream
Instructions
- Prepare the oven by setting the temperature to 300°F (149°C), creating an ideal environment for slow-cooking the pork shoulder to tender perfection.
- Create a robust seasoning blend using kosher salt, black pepper, and paprika, massaging the mixture thoroughly into every surface of the pork shoulder to ensure deep flavor penetration.
- Heat olive oil in a large Dutch oven over medium-high heat, carefully searing the seasoned pork until each side develops a rich, golden-brown crust that seals in moisture and enhances the meat’s flavor profile.
- Introduce a flavor-building liquid mixture to the pot, combining minced garlic, sliced onions, rosemary and thyme sprigs, bay leaves, white wine, chicken broth, chopped chipotles, and adobo sauce, bringing the blend to a gentle boil.
- Cover the Dutch oven and transfer to the preheated oven, allowing the pork to slow-cook for 4-5 hours until the meat becomes incredibly tender and effortlessly falls apart with minimal pressure.
- Remove the pork from the oven and let it rest briefly, then methodically shred the meat using two forks, carefully separating 2 cups of meat for the nachos while preserving the remaining pork for future use.
- Craft a vibrant fresh salsa by combining diced tomatoes, jalapeño, red onion, half the lime juice, and half the chopped cilantro, seasoning with salt and pepper to create a bright, zesty accompaniment.
- In a skillet, warm the black beans and reserved pork, incorporating ground cumin, hot sauce, remaining lime juice, salt, and pepper, heating the mixture until it reaches a consistent temperature and the flavors meld together.
- Raise the oven temperature to 425°F (218°C), strategically layer tortilla chips on a baking sheet, generously distribute shredded Monterey Jack cheese, and top with the heated pork and bean mixture, baking for 4-5 minutes until the cheese melts into a golden, bubbling blanket.
Notes
- Get ready for an epic nacho experience that transforms humble pulled pork into a crowd-pleasing feast.
- Monterey Jack cheese creates those irresistible melty pulls that make everyone’s eyes light up with excitement.
- Chipotles in adobo sauce deliver a smoky, spicy punch that perfectly balances the rich, tender pork.
- Slow-cooking breaks down tough pork shoulder into mouthwatering, fall-apart meat that becomes the ultimate nacho topping.
- Fresh homemade salsa brings a bright, zesty contrast that cuts through the heavy richness of meat and cheese.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 8
- Calories: 1000 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 70 g
- Saturated Fat: 25 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 50 g
- Cholesterol: 150 mg