Food Truck Favorite Lunch: Bold BBQ Pulled Pork Nachos

Allergens

Gluten (in some tortilla chips), Dairy (cheese and sour cream)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 8 oz tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup chopped red onion
• 1 jalapeño, thinly sliced (remove seeds for less heat)
• 1/2 cup sour cream
• 1/4 cup fresh cilantro leaves

Instructions

1. Prepare the pork by trimming any excess fat and seasoning with salt and pepper. In a large slow cooker, combine the pork, barbecue sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, cumin, and stir to coat evenly. Cover and cook on low for 8 hours.
2. Once the pork is tender, remove from the slow cooker and shred using two forks, discarding any fat. Return the shredded pork to the slow cooker and mix well with the sauce to ensure it's fully coated.
3. Preheat oven to 400°F (205°C). Arrange a single layer of tortilla chips on a large baking sheet, covering most of the surface. Top evenly with half of the shredded cheese, followed by half of the pulled pork, and then half of the chopped red onion.
4. Repeat the layering process with the remaining tortilla chips, cheese, pulled pork, and red onion. Top with jalapeño slices and place in the preheated oven. Bake for 8 10 minutes or until the cheese is melted and bubbly.
5. Remove from the oven and let it cool slightly. Drizzle sour cream across the top and garnish with fresh cilantro leaves.

Chef’s Insight

To add a touch of heat, mix in some chopped pickled jalapeños into the pulled pork before layering onto the chips.

Notes

Pair with a refreshing lime-infused beer or a crisp margarita to elevate the experience.