Ingredients with Measurements:
- 1 pound pork shoulder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup barbecue sauce
- 1 bag tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup sliced jalapenos
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper.
2. Rub the spice mixture all over the pork shoulder.
3. Place the pork shoulder in a slow cooker and pour barbecue sauce over it.
4. Cook on low for 8 hours or until the pork is tender and falls apart easily.
5. Remove the pork from the slow cooker and shred it with two forks.
6. Preheat the oven to 350°F.
7. Arrange tortilla chips on a baking sheet.
8. Sprinkle shredded cheese over the tortilla chips.
9. Spoon the pulled pork over the cheese.
10. Top with diced tomatoes, red onion, jalapenos, and cilantro.
11. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8 hours (slow cooker) + 15 minutes (oven)
Temperature:
Slow cooker: low
Oven: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 37g
Protein: 22g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef brisket or chicken thighs.
- Barbecue sauce can be substituted with hot sauce or salsa.
- Cheddar cheese can be substituted with Monterey Jack or Pepper Jack cheese.
- Tomatoes, red onion, jalapenos, and cilantro can be substituted with any toppings of your choice.
Variations:
- Add black beans, corn, or avocado to the nachos.
- Use different types of cheese or barbecue sauce for a different flavor.
- Make a vegetarian version by using black beans or tofu instead of pork.
Tips and tricks:
- Use a fork to test if the pork is tender enough to shred.
- Make sure to spread the toppings evenly over the nachos to ensure every bite has a little bit of everything.
- Serve with sour cream or guacamole on the side.
Storage instructions:
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pulled pork nachos, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pulled pork nachos on a large platter and garnish with extra cilantro.
Garnishes:
Extra cilantro, sour cream, guacamole, or lime wedges.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the pork is not tender enough to shred, cook it for an additional hour in the slow cooker.
- If the cheese is not melted enough, broil the nachos for 1-2 minutes.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Nachos were invented in 1943 by Ignacio "Nacho" Anaya, a chef in Piedras Negras, Mexico.
Flavor profiles:
Savory, smoky, spicy, and cheesy.
Serving suggestions:
Serve the pulled pork nachos as a main dish for a casual dinner or as an appetizer for a party.
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