BBQ Pulled Pork Nachos
These nachos make for an eye-catching (and crowd-pleasing!) meal. Dovetailing Tip: Use the pork you cooked on day 2 for today’s nachos.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 143
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 143
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons brown sugar
2 pounds pork shoulder, cut into 2- to 3-inch pieces
1 tablespoon vegetable oil
1 onion, sliced
6 cups chicken broth
3/4 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ancho chile powder
1-11 ounces bag corn chips
1/2 cup pepperoncini
1/2 red onion, sliced
1 red bell pepper, diced
1-20 ounces can pineapple chunks, drained, or about 2 cups diced fresh pineapples
2 1/2 cups shredded mozzarella
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
