Smoky Memphis BBQ Pulled Pork Nachos

Allergens

Wheat (in tortilla chips and refried beans)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1 cup BBQ sauce (Memphis
• style) 3. 1 bag tortilla chips 4. 2 cups shredded cheddar cheese 5. 1 can refried beans 6. 1 jalapeno, sliced 7. 1/2 red onion, diced 8. 1 avocado, sliced 9. 1 lime, cut into wedges 10. Fresh cilantro leaves

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan over medium heat, cook the pork shoulder until browned. Add the BBQ sauce and simmer for 30 minutes, or until the pork is tender and shreds easily. Shred the pork and set aside.
3. On a large baking sheet, spread half of the tortilla chips in an even layer. Top with refried beans, followed by shredded cheddar cheese, BBQ pulled pork, jalapeno slices, and diced red onion.
4. Repeat with the remaining chips, beans, cheese, pork, jalapeno, and onion. Bake for 10 minutes or until the cheese is melted and bubbly.
5. Remove from the oven and top with sliced avocado and a sprinkle of lime juice. Garnish with fresh cilantro leaves. Serve warm.

Chef’s Insight

The secret to tender pulled pork is slow cooking with the BBQ sauce.

Notes

Make sure to shred the pork into small pieces for easier chewing. - For an extra kick, add a drizzle of hot sauce on top.