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BBQ Pulled Pork Nachos

Servings: 6

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Ingredients:

  • 1.2 kg pork shoulder
  • 355 ml BBQ sauce
  • 2 bags tortilla chips
  • 375 g cheddar cheese
  • 3 stalks green onions
  • 2 pieces jalapenos
  • to taste sour cream

Instructions:

  1. Slow-cook the pork shoulder in a slow cooker with the BBQ sauce for 4 hours on high or 8 hours on low.
  2. Once tender, pull the pork apart into shreds using two forks.
  3. Preheat the oven to 180 C (350 F).
  4. Place the tortilla chips on a large baking tray or dish.
  5. Distribute the shredded pork evenly over the tortilla chips.
  6. Top it off generously with the cheddar cheese.
  7. Bake in the oven for approximately 10-12 minutes, until the cheese is melted.
  8. Slice the green onions and jalapenos.
  9. Garnish the nachos with the sliced onions and jalapenos.
  10. Serve hot, with sour cream on the side.