Pulled Pork Nachos
- 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.
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.
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.
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.
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!