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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

  • 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

  • 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 2 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.

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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