Smoky Mountain Copycat BBQ Pulled Pork Nachos

Allergens

Dairy, Gluten, Soy

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ sauce (homemade or store
• bought)
• 8 oz tortilla chips
• 2 cups shredded cheddar cheese
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 cup diced red onion
• 1 jalapeño pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Sour cream (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, combine the pork shoulder and BBQ sauce. Cover and cook on low heat for 6 hours or until the meat is tender and easily shreds with a fork.
3. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir well.
4. Spread a layer of tortilla chips on a large baking sheet. Top with half of the shredded cheese, followed by a generous layer of the pulled pork.
5. Add another layer of tortilla chips, then top with the remaining shredded cheese, the pinto beans, diced red onion, and jalapeño slices.
6. Bake for 10 12 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with chopped cilantro and lime wedges. Serve with sour cream on the side, if desired.

Chef’s Insight

Add a squirt of Sriracha sauce for an extra kick!

Notes

Serve with coleslaw or a side of pickles for a complete meal.