Pulled Pork Nachos
Great recipe for pulled pork nachos -- ideal for snowy days, Super Bowl Sundays, or just... breakfast.
Pulled Pork + Marinade & Seasoning (makes a bounty)
- 3 lbs boneless pork shoulder roast trimmed, ideally
- 1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
- 1/2 cup Ketchup
- 1/2 cup firmly packed brown sugar
- 1/3 cup cider vinegar lime juice works as an alternative
- 1 bag tortilla chips
- 8 oz Monterey Jack cheese shredded (about 2 cups)
- 1 green onion chopped
- Sour Cream
- Simple Pico de Gallo separate recipe coming soon
- Guacamole separate recipe coming soon
- Mix the Marinade ingredients above in a bowl together, then place the pork into the slow-cooker with the Marinade on a Low setting, and let the mixture cook for at least 4 hours. If you have time, we'd recommend the longest setting on your slow cooker for the most tender meat output.
- When the meat is nearly done cooking, you can layer the tortilla chips in a baking sheet or oven-safe plate / board. Preheat the oven to 375 degrees. Evenly distribute the chips with a generous layer of cheese.
- Place the nachos in the oven for 5 to 7 minutes, or until the cheese has melted.
- Once the meat is done cooking, pull it apart with a fork and douse it back in the Marinade sauce for optimal moisture. Mix and then place an appropriate amount of the meat onto the nachos.
- Add green onion, sour cream, guacamole, and pico de gallo. Serve immediately with sides like warm baked beans, cole slaw, biscuits, and beer.
Critically, it's important to note that 3lbs will create an excess of meat compared to the amount of nachos in the recipe portion below. For a single plate serving 2 to 4 people, be prepared to have leftovers. Alternatively, you might consider dividing that part of the recipe by 2.
We hope you enjoy this recipe for delicious pulled pork carnitas nachos and please share with your friends & family if you like it.
If you have any issues, questions, or concerns about the recipe, please feel free to contact us.