Copycat Memphis-Style BBQ Pulled Pork Nachos

Allergens

Gluten (in some tortilla chips), Dairy, Soy

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup Sweet & Smoky BBQ Sauce (see recipe below)
• 1 large bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 medium red onion, thinly sliced
• 2 cups diced pickles
• 1 jalapeño, thinly sliced (optional)
• 1/4 cup fresh cilantro leaves
• 1 avocado, sliced
• 1 lime, cut into wedges Sweet & Smoky BBQ Sauce:
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together all ingredients for Sweet & Smoky BBQ Sauce until smooth. Set aside.
3. Season the pork shoulder generously with salt and pepper. Place it in a slow cooker and pour 1/4 cup of the BBQ sauce over the meat. Cook on low for 6 8 hours or high for 4 5 hours, until the meat is tender and shreds easily.
4. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the remaining BBQ sauce. Set aside.
5. On a large baking sheet, spread out a single layer of tortilla chips. Evenly top with half of the shredded cheddar cheese, followed by half of the pulled pork, more chips, the rest of the cheddar cheese, and finally, the remaining pulled pork.
6. Bake for 8 10 minutes or until the cheese is melted and bubbly. Remove from the oven and top with sliced red onion, diced pickles, jalapeño slices (if using), and fresh cilantro leaves.
7. Serve immediately with avocado slices and lime wedges for a burst of creaminess and zest.

Chef’s Insight

Use homemade BBQ sauce for a truly unique and flavorful experience.

Notes

To ensure maximum flavor, make the BBQ sauce ahead of time to allow the flavors to meld together.