While home from college, my daughter made these tempting pork nachos, her first recipe ever. My son and I couldn't get enough. —Carol Kurpjuweit, Humansville, Missouri
Recommended: 52 Cheer-Worthy Tailgate Appetizers
- 1 teaspoon garlic powder
- 1 teaspoon mesquite seasoning
- 1/4 teaspoon pepper
- 1/8 teaspoon celery salt
- 3 pounds boneless pork shoulder butt roast
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1 can (16 ounces) baked beans
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- Corn or tortilla chips
- Optional toppings: chopped tomatoes, shredded lettuce and chopped green onions
- 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 two 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. Yield: 16 servings.
Originally published as Pulled Pork Nachos in Simple & Delicious April/May 2016
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Pulled Pork Nachos
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 1, 2016
"The pulled pork is very tender and tasty, though the barbeque flavor on nachos takes a bit of getting used to. Overall, it's a good recipe, though I may stick to sandwiches!"