Root Beer Pulled Pork Nachos Recipe

4.5 2 2
Root Beer Pulled Pork Nachos Recipe
Root Beer Pulled Pork Nachos Recipe photo by Taste of Home
Publisher Photo

Root Beer Pulled Pork Nachos Recipe

Read Reviews
4.5 2 2
Publisher Photo
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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    Reviews forRoot Beer Pulled Pork Nachos

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    MY REVIEW
    amsm User ID: 8302234 273087
    Reviewed Sep. 16, 2017

    "An easy recipe for pulled pork that resulted in a tender roast, but I was disappointed in the lack flavor. It was great with barbecue sauce on buns. But for nachos, we like more flavor and spice."

    MY REVIEW
    Debglass11 User ID: 6300479 272222
    Reviewed Aug. 25, 2017

    "This is wonderful!! I used root beer and the end result was melt-in-your-mouth pork! This recipe is so versatile because you can do almost anything with it and the crock pot does all the work. Some of us had it with corn tortillas and all the condiments indicated in the recipe; others piled it on buns with barbecue sauce. Next time we'll try it on tortilla chips! This is my new go-to pulled pork recipe! Super easy and delicious!

    Volunteer Field Editor"

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