These BBQ pulled pork nachos are a delicious twist on traditional nachos. Topped with tender pulled pork, tangy BBQ sauce, and melted cheese, they make for a perfect appetizer or snack. The combination of smoky flavors and crispy chips is sure to impress your guests!
Ingredients
Pulled Pork
- Pork shoulder — 1.1 kg
- BBQ Rub — 2 tbsp
- Table vinegar 9% — 60 ml (or apple cider vinegal)
- BBQ sauce — 240 ml
Nachos
- Tortilla Chips — 280 g
- Cheddar cheese — 100 g, shredded
- Red Onion — 40 g, diced
- Cilantro — 10 g, chopped
- Sour cream — 120 ml
- Jalapeno Peppers — 1-2, sliced (optional)
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Cooking Instructions!
Preheat the oven to 325°F (160°C).
Rub the pork shoulder with BBQ rub, ensuring it's fully coated. Let it marinate in the refrigerator for at least 4 hours or overnight for best flavor.
Place the marinated pork shoulder on a roasting rack inside a baking pan. Pour apple cider vinegar around the shoulder.
Cover the pan with aluminum foil and roast for 3-4 hours until the pork is tender and easily shreds with a fork.
Remove the pork from the oven and let it cool slightly. Shred the meat using two forks.
Increase the oven temperature to 375°F (190°C).
On a large baking sheet, spread out the tortilla chips in an even layer.
Sprinkle the shredded pork, diced red onion, and cheddar cheese evenly over the tortilla chips.
Remove from the oven and garnish with chopped cilantro and sliced jalapenos.
Serve the BBQ pulled pork nachos hot with a side of sour cream.
Enjoy these mouthwatering BBQ pulled pork nachos!
