Texas Smokehouse BBQ Pulled Pork Nachos

Allergens

Gluten (in tortilla chips), Dairy (cheddar cheese)

Ingredients

• 1 lb boneless pork shoulder
• 1 cup barbecue sauce (store
• bought or homemade)
• 1 packet taco seasoning
• 8 oz tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup sliced pickled jalapeños
• 1/2 cup chopped green onions
• 1 avocado, diced
• Sour cream, for serving

Instructions

1. In a slow cooker, combine the pork shoulder, barbecue sauce, and taco seasoning. Cook on low heat for 8 hours or until the meat is tender and pulls apart easily.
2. Remove the pork from the slow cooker and shred it using two forks. Return it to the slow cooker and stir well to coat with the remaining sauce. Keep warm.
3. Preheat oven to 375°F (190°C). Arrange a single layer of tortilla chips on a large baking sheet.
4. Top the chips with half of the shredded cheddar cheese, followed by a generous portion of pulled pork, sliced pickled jalapeños, and chopped green onions. Repeat the layers with the remaining chips and cheese.
5. Bake for 10 minutes or until the cheese is melted and bubbly. Remove from oven and let it rest for 2 minutes.
6. Serve hot, garnished with diced avocado and a dollop of sour cream on the side.

Chef’s Insight

To ramp up the heat, add extra pickled jalapeños or a sprinkle of cayenne pepper.

Notes

Be sure to use a slow cooker that can be used on the stovetop or plugged in, if needed.