Best 10 Pulled Pork Nachos Recipes

PULLED PORK NACHOS RECIPE BY TASTY

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!

BAKED BBQ PULLED PORK NACHOS

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.

PULLED PORK NACHOS

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.

MEMPHIS-STYLE PULLED PORK NACHOS

Steps:

• Preheat the oven to 450 degrees F.
• For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through.
• For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick.
• For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions.
• Season the ribs well on all sides with salt and pepper.
• In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
• Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
• Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.

PULLED PORK NACHOS WITH SRIRACHA SLAW

Steps:

• Combine water, vinegar, sriracha, sugar, oregano, and salt in a saucepan and bring to a boil. Turn off heat, stir, and let cool for 10 minutes.
• Combine coleslaw and onion in a large bowl. Pour sriracha mixture on top, stir, and set aside while you prepare nachos.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting, if available.
• Spread tortilla chips on a baking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese.
• Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with sriracha slaw.

ROOT BEER PULLED PORK NACHOS

Steps:

• In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low 8-9 hours, until meat is tender., Remove roast; cool slightly. When cool enough to handle, shred meat with 2 forks. Return to slow cooker; keep warm., To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and optional toppings as desired. Serve immediately.

ROOT BEER PULLED PORK NACHOS RECIPE

Steps:

• 1. In a 4 or 5 qt slow cooker, combine pork roast and root beer. Cook, covered, on low until meat is tender, 8-9 hours. 2. Remove roast; cool slightly. When cool enough to handle, shred meat with two forks. Return to slow cookder; keep warm. 3. To serve, drain pork. Layer tortilla chips with the pork, cheese, tomatoes and, if desired, optional toppings. Serve immediately.

CHEESY PULLED PORK NACHOS

Steps:

• 1. In a large skillet,combine shredded pork,red onion and 1/2 cup sliced jalapenos:saute over medium-high heat for 10 minutes,after that,season with seasoned pepper and lime juice,saute for 5 minutes.
• 2. In a large saucepan,combine soup,whipped cream cheese,sour cream and cheeses over medium-low heat,stir until mixture is thickened.Add pork mixture into cheese sauce,stirring constantly,8 minutes.
• 3. Add tortilla chips on the platter.Pour the pork-cheese mixture on the tortilla chips.Top with remaining sliced jalapenos.

PULLED PORK NACHOS

Steps:

• 1. Place pork, onion, and seasonings into a 6-quart slow cooker.
• 2. Mix to coat the meat in seasonings.
• 3. Add ketchup and mustard, spreading evenly over the outside of the meat.
• 4. 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.
• 5. Remove meat from slow cooker and transfer it to a bowl or cutting board.
• 6. Using two forks, shred the meat into bite-sized pieces.
• 7. Preheat oven to 400˚F (200˚C). Using a cast-iron pan or another oven-safe dish, assemble the nachos layer by layer. First, add the chips.
• 8. Then pulled pork and onion.
• 9. Drizzle BBQ sauce.
• 10. Top with olives, diced tomatoes, and cheese. Repeat as desired for additional layers.
• 11. Bake for 8-10 minutes until cheese is melted and bubbling. Top with sour cream, jalapeno, and salsa.

PULLED PORK NACHOS

Steps:

• To assemble the nachos, arrange the tortilla chips on a large serving platter. Pile with warm pulled pork. Drizzle barbecue and cheddar sauce over the top, to taste. Garnish with pickled jalapenos and crumbled queso fresco. Serve with cilantro-sour cream, salsa verde and hot sauce on the side. Note: If you only do one thing, though, by all means make the cheddar sauce from scratch. Preheat oven to 325 degrees F. First, make the spice rub. Whisk together the paprika, kosher salt, black pepper, garlic powder, chili powder, mustard powder and cayenne. Massage the spice rub into the pork butt, coating on all sides. Place the rubbed pork in a large Dutch oven; add beer, cider vinegar and liquid smoke. Cover and cook for approximately 3 hours, basting occasionally, until the pork easily falls apart. Remove the pork to a large cutting board while still hot. Cut off excess fat and carefully shred the meat; it is harder to pull once it has cooled. (I either wear heavy-duty rubber gloves on my hands or use my new "bear paws," but two large forks would work, too.) Place the shredded pork back into the Dutch oven and toss with its cooking juices. Cover and set aside until moving forward with the recipe. Yield: 1 1/2 to 2 pounds pulled pork, depending on the amount of fat and bone on the cut. In a medium saucepan, whisk together the eggs and evaporated milk. Turn heat to medium-low; add mustard powder, Worcestershire sauce, hot sauce and half of the shredded cheese. Once the cheese sauce begins to warm, add the cornstarch-water mixture (aka the slurry). Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, 10 to 13 minutes. (The sauce will continue to thicken as it cools. Stir in more evaporated milk if necessary.) To reheat the cheddar sauce, add additional evaporated milk to the cheese, one tablespoon at a time, while whisking over medium-low heat until desired consistency is reach