Root Beer Pulled Pork Nachos Recipe

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Root Beer Pulled Pork Nachos Recipe

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I count on my slow cooker to do the honors when I have a house full of summer guests. Teenagers especially love DIY nachos. Try cola, ginger ale or lemon-lime soda if you’re not into root beer. —James Schend, Taste of Home Food Editor
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (12 ounces) root beer or cola
  • 12 cups tortilla chips
  • 2 cups shredded cheddar cheese
  • 2 medium tomatoes, chopped
  • Pico de gallo, chopped green onions and sliced jalapeno peppers, optional

Directions

In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low until meat is tender, 8-9 hours.
Remove roast; cool slightly. When cool enough to handle, shred meat with two forks. Return to slow cooker; keep warm.
To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and, if desired, optional toppings. Serve immediately. Yield: 12 servings.
Test Kitchen Tips:
  • The cooked, cooled meat can be frozen in freezer containers for up to 4 months. Just be sure the cooking liquid covers the meat so it doesn't dry out. To use, partially thaw in refrigerator overnight, then reheat in the microwave or on the stovetop.
  • We tested this recipe with regular root beer, not diet or low-calorie.
  • Don't like root beer? Try cola, ginger ale or lemon-lime soda.
  • Originally published as Root Beer Pulled Pork Nachos in Taste of Home June/July 2017

    Nutritional Facts

    1 serving: 391 calories, 23g fat (8g saturated fat), 86mg cholesterol, 287mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 25g protein.

    • 1 boneless pork shoulder butt roast (3 to 4 pounds)
    • 1 can (12 ounces) root beer or cola
    • 12 cups tortilla chips
    • 2 cups shredded cheddar cheese
    • 2 medium tomatoes, chopped
    • Pico de gallo, chopped green onions and sliced jalapeno peppers, optional
    1. In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low until meat is tender, 8-9 hours.
    2. Remove roast; cool slightly. When cool enough to handle, shred meat with two forks. Return to slow cooker; keep warm.
    3. To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and, if desired, optional toppings. Serve immediately. Yield: 12 servings.
    Test Kitchen Tips:
  • The cooked, cooled meat can be frozen in freezer containers for up to 4 months. Just be sure the cooking liquid covers the meat so it doesn't dry out. To use, partially thaw in refrigerator overnight, then reheat in the microwave or on the stovetop.
  • We tested this recipe with regular root beer, not diet or low-calorie.
  • Don't like root beer? Try cola, ginger ale or lemon-lime soda.
  • Originally published as Root Beer Pulled Pork Nachos in Taste of Home June/July 2017

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