Pulled Pork Nachos

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Sastojci

• pork shoulder

  91 g

• brown sugar

  6 g

• chili powder

  0.1 tbsp

• onion powder

  0.1 tsp

• garlic powder

  0.1 tsp

• cayenne pepper

  0.1 tsp

• kosher salt

  0.1 tsp

• black pepper

  0.1 tsp

• medium red onion

  1 medium red onion, quartered

• ketchup

  6 g

• mustard

  6 g

• tortilla chips

  Tortilla chips

• red onion

  Red onion

• BBQ sauce

  BBQ sauce

• shredded cheddar cheese

  10 g

• shredded monterey jack cheese

  10 g

• diced tomato

  Diced tomatoes

• sour cream

  Sour cream

• salsa

  Salsa

• fresh cilantro

  Cilantro

Upute

1. 1

   Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.

   0.1medium red onion
2. 2

   Add ketchup and mustard, spreading evenly over the outside of the meat.

   6 gketchup6 gmustard
3. 3

   Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.

4. 4

   Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.

5. 5

   Preheat oven to 400˚F (200˚C).

6. 6

   Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.

   Tortilla chipstortilla chips0.1medium red onionBBQ sauceBBQ sauce10 gshredded cheddar cheese
7. 7

   Bake for 8-10 minutes until cheese is melted and bubbling.

   10 gshredded cheddar cheese
8. 8

   Top with sour cream, salsa, and cilantro.

   Sour creamsour creamSalsasalsaCilantrofresh cilantro
9. 9

   Enjoy!