Description
Pulled pork nachos delight diners with layers of savory meat, melted cheese, and zesty toppings. Hearty ingredients from Mexican and American culinary traditions combine for a crowd-pleasing meal you’ll crave again and again.
Ingredients
Scale
- 6–7 lbs (2.7–3.2 kg) bone-in pork shoulder
- 2 cups shredded perfect paprika pork shoulder
- 15 oz (425 g) black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup white wine
- 3 tbsps olive oil
- 2 cups shredded monterey jack cheese
- 4–5 cups tortilla chips
- 2 diced roma tomatoes
- 1 sliced onion
- 1 small diced red onion
- 1 diced and seeded jalapeño
- 1 sliced avocado
- 1 cup sour cream
- 10 cloves garlic
- 6 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
- 1 bunch chopped fresh cilantro
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 1–2 canned chipotles, chopped
- 2 tbsps adobo sauce
- Juice of 2 limes
- Hot sauce
Instructions
- Pork Preparation: Season pork shoulder with kosher salt, black pepper, and paprika, ensuring thorough coverage for maximum flavor infusion.
- Searing and Liquid Base: Brown the seasoned pork in a Dutch oven with olive oil, then add minced garlic, onions, rosemary, thyme, bay leaves, white wine, chicken broth, chipotles, and adobo sauce to create a rich braising liquid.
- Slow Cooking: Cover and roast in a 300°F oven for 4-5 hours until the meat becomes incredibly tender and easily shreddable.
- Meat Processing: Rest the pork briefly, then shred, separating 2 cups for nachos while reserving the remaining meat for future dishes.
- Fresh Salsa Creation: Combine diced tomatoes, jalapeño, red onion, lime juice, and cilantro, seasoning with salt and pepper to create a vibrant accompaniment.
- Bean and Meat Mixture: Warm black beans and reserved pork in a skillet, incorporating ground cumin, hot sauce, remaining lime juice, salt, and pepper until flavors meld.
- Nacho Assembly: Elevate oven temperature to 425°F, layer tortilla chips on a baking sheet, sprinkle Monterey Jack cheese, top with heated pork and bean mixture, and bake for 4-5 minutes until cheese melts completely.
Notes
- Meat Preparation Tip: Generously massage the seasoning blend into the pork shoulder to ensure deep flavor penetration and maximize taste complexity.
- Slow-Cooking Technique: Low and slow cooking at 300°F transforms tough pork shoulder into incredibly tender, melt-in-your-mouth meat that shreds effortlessly.
- Flavor Layering Strategy: Build depth by searing meat before slow-cooking, creating a golden crust that locks in moisture and intensifies the overall taste profile.
- Cheese Melting Hack: Watch carefully during the final 4-5 minute bake at 425°F to achieve perfectly melted, golden cheese without burning the tortilla chips.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 8
- Calories: 850
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 100 mg