Pulled Pork Nachos Recipe

4.5 2 2
Pulled Pork Nachos Recipe
Pulled Pork Nachos Recipe photo by Taste of Home
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Pulled Pork Nachos Recipe

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4.5 2 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 8 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 8 hours

Ingredients

  • 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

Directions

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

Nutritional 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.

  • 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
  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.
  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 two forks.
  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.
    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

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MY REVIEW
gunslinger User ID: 544392 264153
Reviewed Mar. 31, 2017

"Made this pulled pork nachos for dinner tonight. pork had a very good flavor and was very tender.If you are not a nacho fan it would also be very good served on a bun."

MY REVIEW
DianeC23 User ID: 141506 249984
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!"

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