Barbecue Pulled Pork Nachos

Loaded pulled pork nachos recipe that mixes sweet barbecue pulled pork drizzled with a spicy, creamy cheddar cheese sauce over toasted tortilla chips.

I never understood how people could eat snack bar nachos. You know the nachos I’m talking about – stale chips topped with pale yellow, cheese flavored glue. You eat a serving of those and immediately afterwards it feels like a brick took up residence in your lower intestine.

Pass me the Junior Mints, please.

Now these nachos I can get excited about. Sweet, slow cooked pulled pork topped with a creamy, spicy cheese sauce (which bears absolutely no resemblance to glue) and cool sour cream.

You can use your favorite bottled barbecue sauce for this recipe or try my homemade recipe for bourbon peach barbecue sauce.

Barbecue Pulled Pork Nachos

Adapted from Emeril Lagasse

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Prep Time: 8 hours hours

Cook Time: 18 minutes minutes

Total Time: 8 hours hours 18 minutes minutes

Servings: 6

Author: Lisa B.

Ingredients

Pulled Pork:

• 1 2-3 pound pork shoulder
• 1 large onion thinly sliced
• 4 teaspoons chili powder
• 1 teaspoon salt
• 3 cloves minced garlic
• 1 cup chicken stock
• 4 teaspoons freshly squeezed lime juice
• 1 cup barbeque sauce

Green Chili Cheese Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 10 oz. can chopped green chilies, drained
• 2 cups grated sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Garnishments:

• 1 bag white corn tortilla chips
• 2 cups grated Monterey Jack cheese
• 3/4 cup sour cream
• 1/4 cup green onions finely sliced
• 1/2 cup sliced pickled jalapenos
• 1 4 oz. can sliced black olives

Instructions

• Place pork shoulder in the crock of a slow cooker. Spread onion slices over the roast.
• Combine chili powder, salt, garlic, chicken stock, and lime juice. Pour mixture over pork shoulder. Cook pork shoulder on low 6-8 hours or until shoulder is tender and pulls apart easily. Remove shoulder from crock and place in a large bowl . When cool enough to touch, shred meat.
• Strain cooking liquid, discarding onions. Reserve 1/3 cup of cooking liquid. Mix reserved cooking liquid and barbeque cause. Stir into shredded meat. Set meat aside and keep warm.
• In a large saucepan, melt butter over medium-high heat. Gradually whisk in flour. Cook for 2-3 minutes, stirring constantly. Do not allow the flour to brown. Slowly stir in milk, continuing to whisk until mixture is smooth and does not contain any lumps. Add the green chilis and bring the sauce to a boil. Continue to cook for about 5 minutes or until the sauce has thickened, stirring constantly. Remove from heat. Add the cheddar, salt, and cayenne pepper. Stir until sauce is smooth.
• Preheat the oven to 400 degrees. Arrange tortilla chips in a thin layer in a 9 x 10 casserole dish or on a large baking sheet. Spread pulled pork evenly over chips, drizzle chili cheese sauce over pulled pork and top with half of the Monterey Jack cheese. Place in the oven and bake until cheese is melted, about 8-10 minutes.
• Garnish nachos with sour cream, green onions, pickled jalapenos, black olives, and remaining cheese.