Ingredients
10
10 servings
- •2 lb pork shoulder
- •¼ cup brown sugar
- •1 tablespoon chili powder
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •1 teaspoon cayenne pepper
- •1 teaspoon kosher salt
- •1 teaspoon black pepper
- •1 medium red onion, quartered
- •¼ cup ketchup
- •¼ cup mustard
- •tortilla chip
- •red onion
- •BBQ sauce
- •1 cup shredded cheddar cheese
- •1 cup shredded monterey jack cheese
- •diced tomato
- •sour cream
- •salsa
- •fresh cilantro
Instructions
- 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!
Nutritional Facts
Per 10 servings
- Calories: 305
- Carbohydrate: 7g
- Fat: 19g
- Fiber: 0g
- Protein: 24g
- Sugar: 5g
Related Recipes
Pulled Pork Nachos with Sriracha Slaw
Grilled Stuffed Pork Chops
Korean-Style Pork Belly Nachos
Baked BBQ Pulled Pork Nachos
Pulled Pork Chili
BBQ Pulled Pork Fries
Instant Pot® Pulled Pork
Bbq Pulled Pork Kettle Chip Nachos
Loaded BBQ Chicken Nachos
Slow Cooker BBQ Pulled Pork Sandwiches
Wasabi Pork Nachos
