Taste of Home
Pulled Pork Nachos
TOTAL TIME: Prep: 30 min. Cook: 8 hours
YIELD: 16 servings.
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
Ingredients
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1 teaspoon garlic powder
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1 teaspoon mesquite seasoning
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1/4 teaspoon pepper
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1/8 teaspoon celery salt
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3 pounds boneless pork shoulder butt roast
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1 medium onion, chopped
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1 can (16 ounces) baked beans
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1 cup barbecue sauce
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1 cup shredded cheddar cheese
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Corn or tortilla chips
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Optional toppings: Chopped tomatoes, shredded lettuce and chopped green onions
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1/2 cup pork mixture (calculated without chips and toppings): 233 calories, 11g fat (5g saturated fat), 60mg cholesterol, 416mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 18g protein.
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