Pulled Pork Nachos

Total Time Prep: 30 min. Cook: 8 hours
Yield 16 servings
Contest Winner
Test Kitchen Approved
While home from college, my daughter made these tempting pork nachos—her first recipe ever. My son and I couldn't get enough. —Carol Kurpjuweit, Humansville, Missouri

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon mesquite seasoning
  • 1/4 teaspoon pepper
  • 1/8 teaspoon celery salt
  • 3 pounds boneless pork shoulder butt roast
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1 can (16 ounces) baked beans
  • 1 cup barbecue sauce
  • 1 cup shredded cheddar cheese
  • Corn or tortilla chips
  • Optional toppings: Chopped tomatoes, shredded lettuce and chopped green onions

Directions

  1. In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours.
  2. Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks.
  3. Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired.

Nutrition Facts

1/2 cup pork mixture (calculated without chips and toppings): 233 calories, 11g fat (5g saturated fat), 60mg cholesterol, 416mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 18g protein.

While home from college, my daughter made these tempting pork nachos—her first recipe ever. My son and I couldn't get enough. —Carol Kurpjuweit, Humansville, Missouri
Recipe Creator

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