BBQ Pulled Pork Nachos
A fun and delicious dinner recipe that is also great for game day and parties.
Ingredients
- 9 ounces Don Julio Original Restaurant Style Tortilla Chips (they are thick) divided
- 1 1/4 pounds pork loin see Cook's Note in post to make two meals with one 3 pound roast
- 1 1/4 cups Sweet Baby Ray's Original BBQ Sauce or more, if desired
- 15 ounce can black beans rinsed, drained and dried on paper towel
- 1/3 cup red onion-more if desired diced
- 3 cups cheddar cheese shredded
- sliced pickled jalapeños drained on paper towel
- tomatoes diced
- cilantro leaves torn
- sour cream
- barbecue sauce
- salsa
Instructions
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Cook a 1 1/4 pound pork loin in a slow cooker for 6-7 hours on low until cooked through and desired tenderness.
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Remove pork loin from the slow cooker when cooked through and shred. Cover the shredded pork loin in 1 1/4 cup barbecue sauce-more if needed.
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About 30 minutes before the pork loin is ready, prepare your toppings: dice red onion and tomatoes, shred cheese, tear leaves off cilantro stems, drain jalapeños, rinse and drain black beans and lay jalapeños and black beans of paper towel to absorb any remaining juices or water. Set aside.
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Place parchment paper on a large baking sheet and spread five ounces of tortilla chips onto the parchment paper.
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Cover tortilla chips with 1 1/2 cups shredded cheese.
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Distribute half of the pulled pork on top of the cheese, half of the onion and half of the black beans.
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Repeat layers with the remaining chips, 1/2 cup grated cheese, remaining pulled pork, remaining onion and black beans.
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Sprinkle the last cup of grated cheese on the top.
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Bake in a 400° oven for 8-10 minutes
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Remove from the oven and top with jalapeños, tomatoes, cilantro, barbecue sauce, sour cream and salsa, as desired. Serve immediately.
