Tailgate Game Day Lunch – Crispy BBQ Pulled Pork Nachos

Allergens

Dairy, Gluten

Ingredients

• 2 lbs boneless pork shoulder
• 1 1/2 cups your favorite BBQ sauce
• 8 oz cream cheese, softened
• 1 bag (14 oz) tortilla chips
• 3 cups shredded cheddar and Monterey Jack cheese blend
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and finely chopped (optional)
• Chopped cilantro leaves for garnish

Instructions

1. Preheat your grill to medium heat (around 350°F). In a large bowl, combine the pork shoulder with BBQ sauce, making sure it's well coated.
2. Place the coated pork on the grill and cook for 2 3 hours or until the meat is tender and pulls apart easily with a fork.
3. Remove the pork from the grill and shred using two forks, then mix back in some of the BBQ sauce to moisten. Set aside.
4. In a small bowl, mix together the softened cream cheese and remaining BBQ sauce until smooth. Set aside.
5. Arrange a single layer of tortilla chips on a large grill safe tray or baking sheet. Top with half of the shredded cheeses, followed by the black beans, corn kernels, chopped red onion, jalapeño (if using), and half of the pulled pork.
6. Repeat layers with remaining chips, cheese, and toppings. Dollop spoonfuls of the cream cheese mixture on top of the nachos.
7. Place the tray on the preheated grill and cook for 5 7 minutes or until the cheese is melted and bubbly.
8. Remove from the grill, garnish with chopped cilantro leaves, and serve immediately!

Chef’s Insight

For extra smoky flavor, add a dash of liquid smoke to the BBQ sauce or use smoked paprika in the cream cheese mixture.

Notes

Be sure to use a grill-safe tray for assembling the nachos.