Slow Cooker Pulled Pork Nachos
Description
Let the slow cooker do most of the heavy lifting in this recipe. When the pork has been cooked, just layer the tortilla chips, pork, red onion, BBQ sauce and cheeses and bake about 10 minutes. Serve with your favorite toppings.
Ingredients
Pulled Pork:
2-3 lb. pork shoulder
¼ c. brown sugar
1 T. chili powder
1 t. onion powder
1 t. garlic powder
1 t. cayenne pepper
1 t. kosher salt
1 t. black pepper
1 medium red onion, quartered
¼ c. ketchup
¼ c. mustard
tortilla chips
Optional Toppings:
red onion
BBQ sauce
1 c. Cheddar cheese, shredded
1 c. Monterey Jack cheese, shredded
diced tomatoes
sour cream
guacamole or sliced avocado
salsa
cilantro
Directions
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Line a 6 quart slow cooker with a slow cooker liner for easy clean up.
Place pork shoulder, onion, and seasonings/spices into the slow cooker. Coat meat in the seasonings. Spread ketchup and mustard evenly over the meat.
Cook on High for 4 hours until meat pulls apart easily, or cook on the Low setting for 8 hours.
Remove meat from slow cooker; transfer to a bowl or cutting board. Using 2 forks, shred meat into bite-sized pieces.
While shredding meat, preheat oven to 400 degrees.
Using a cast-iron pan/skillet or other oven-safe dish, assemble nachos, layer by layer: tortilla chips, pork, red onion, BBQ sauce and cheeses. Repeat as desired for additional layers.
Bake 8-10 minutes until cheese is melted and bubbling.
Top with choices of diced tomatoes, sour cream, guacamole or sliced avocado, salsa, and cilantro.
10-12 servings.