Southern Grill Snack: Memphis BBQ Pulled Pork Nachos

Allergens

Soy (from Worcestershire sauce), Gluten (from tortilla chips)

Ingredients

• 3 lbs boneless pork shoulder
• 1 cup Sweet & Spicy BBQ Sauce (recipe below)
• 1 bag (12 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced red onion
• 1 jalapeño pepper, thinly sliced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 avocado, sliced
• Sour cream, for serving
• Lime wedges, for serving Sweet & Spicy BBQ Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste

Instructions

1. In a large slow cooker, combine pork shoulder, Sweet & Spicy BBQ Sauce, and 1 cup of water. Cook on low for 8 hours or high for 5 hours, until the meat is tender and pulls apart easily with a fork.
2. Shred the cooked pork using two forks, and return to the slow cooker for another hour to absorb flavors.
3. Preheat oven to 400°F (200°C). Spread a single layer of tortilla chips on a large baking sheet, then evenly top with shredded cheese, pulled pork, black beans, red onion, and jalapeño slices.
4. Bake for 5 7 minutes, or until the cheese is melted and bubbly. Remove from oven and immediately top with cilantro leaves and avocado slices. Serve with sour cream and lime wedges on the side.

Chef’s Insight

Create a more intense smoky flavor by adding a tablespoon of liquid smoke to the pulled pork mixture.

Notes

For an extra kick, add pickled jalapeños or hot sauce to the BBQ sauce.