Smoky Chipotle BBQ Pulled Pork Nachos

Allergens

Dairy, Gluten

Ingredients

• 1 lb boneless pork shoulder
• 2 cups water
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1/4 cup tomato paste
• 3 tbsp Worcestershire sauce
• 3 tbsp smoked paprika
• 2 tsp chipotle powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• Salt, to taste
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup BBQ pulled pork (from above)
• 1 jalapeno, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup sour cream

Instructions

1. In a slow cooker, combine the pork shoulder, water, vinegar, brown sugar, molasses, tomato paste, Worcestershire sauce, smoked paprika, chipotle powder, garlic powder, onion powder, and black pepper. Season with salt to taste. Cook on low for 6 8 hours or high for 3 4 hours until the pork is tender and easily shreds.
2. Remove the pork from the slow cooker and shred using two forks. Return the shredded meat to the slow cooker and stir well. Allow to sit for an additional 15 minutes for flavors to meld.
3. Preheat oven to 400°F (200°C). Arrange a single layer of tortilla chips on a large baking sheet. Top with half of the shredded cheddar cheese, half of the BBQ pulled pork, and half of the jalapeno slices.
4. Repeat the process with another layer of tortilla chips, remaining cheddar cheese, BBQ pulled pork, and jalapeno slices.
5. Bake for 10 12 minutes or until the cheese is melted and bubbly. Remove from the oven and let it sit for a minute before topping with cilantro leaves and dollops of sour cream.
6. Serve immediately and enjoy the sizzling, smoky aroma and unforgettable flavors of this Tex Mex Cookout Appetizer.

Chef’s Insight

Don't be afraid to adjust the heat levels by adding more or less chipotle powder to suit your taste buds.

Notes

The slow cooker time may vary depending on the cut and size of the pork shoulder. Adjust as needed for tenderness.