Pulled Pork Nachos

I can’t even remember where I had Pulled Pork Nachos to be honest. Probably at a ballpark. I do remember that after the first bite I was 100% clear that I would have to make some at some point. I fell in love. So here we go: some time later I did make them, and they were mighty good! Of course I won’t deprive you from the recipe. I hope you enjoy them as much as my family and I did!

What you’ll need:

For the pork:

  • 3 1/2 to 4 pounds one pork butt
  • 2 tbsp paprika
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp mustard powder
  • 1/8 tsp cayenne pepper
  • 1//2 cup lager style beer
  • 1/2 cup cider vinegar
  • 1 tbsp liquid smoke

For the chips

  • 1 bag tortilla chips
  • barbecue sauce (recipe follows)
  • 1 jar pickled jalapeños
  • 8 oz cotija cheese, crumbled
  • 8 oz green salsa

For the Barbecue Sauce

  • 2 tbsp unsalted butter
  • 1 1/2 cups ketchup
  • 1/3 cup Worcestershire sauce
  • 1/4 cup steak sauce
  • 1/4 maple syrup
  • 1 tbsp brown sugar
  • 1/2 tsp onion powder
  • 1/8 tsp liquid smoke
  • 1 tsp black pepper

For the cilantro sour cream

  • 8 oz sour cream
  • 1 tbsp fresh cilantro, chopped
  • juice of half a lime, squeezed fresh
  • salt to taste

Preheat oven to 325 degrees.

Make the spice rub by adding paprika, salt, black pepper, garlic powder, chili powder, mustard powder and cayenne in a bowl and mix it well. Massage the spice rub into the pork butt, coating on all sides. Place the pork in a large Dutch oven and add beer, cider vinegar and liquid smoke. Cover and cook for 3 hours, basting occasionally.

When the meat falls off the bone easily, pull it apart into shreds with 2 forks, and return it to the dutch oven, away from the heat.

While the meat is in the oven, prepare the barbecue sauce by heating the butter in a small sauce pan, then adding the remaining ingredients mentioned. Cook on medium/low for about 10 minutes until nice and thick.

In a blender or food processor prepare the cilantro sour cream by combining the sour cream, cilantro and lime juice. Blend well and transfer to a bowl. Add salt to taste.

Assemble Nachos: tortilla chips on the bottom, then shredded pork, cheese, jalapeños, cilantro sour cream, and green salsa. Serve the barbecue sauce on the side, and feel free to add as many toppings as you like!

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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