Slow Cooker BBQ Pulled Pork Nachos
Delicious slow cooker pulled pork nachos are gooey, chewy, crunchy and full of rich meaty textures with fantastic flavors.
Servings: 6
Calories:
Equipment
- Slow Cooker
Ingredients
Pulled Pork
- 2.5 lbs boneless Boston butt
- ⅓ cup brown sugar
- ¼ cup ketchup
- 1 tbsp mustard powder
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp ground cayenne pepper
Additional
- 2 cups shredded Mexican cheese
- 1 cup crumble queso
- 16 oz Tortillas chips
- ½ onion chopped
- chopped tomatoes
- chopped lettuce
- pico de gallo or salsa
- sour cream
- BBQ Sauce
- sliced jalapeño
Instructions
- Place boneless boston butt in the slow cooker. Add the rest of the ingredients. Use tongs to rub and coat the pork with the seasoning.
- Slow cook on low for 8- 10 hours or until fork tender. Then shred the pork.
- Preheat the oven to 400°F.
- Drizzle some oil on the bottom of the skillet. Place half of the chips on the skillet. Layer with the pulled pork, shredded cheese, crumble queso, chopped onions & drizzle some BBQ sauce. Repeat again: chips, pulled pork, cheese, onion & BBQ sauce.
- Baked for 8-10 minutes or until the is cheese melted.
- Finally top with fresh cut lettuce, tomatoes, sour cream, jalapeños and salsa. Optional: Sprinkle a handful more of cheese on top.