Pulled Pork Nachos

Pulled pork nachos are the perfect snack for any Super Bowl gathering. With tender pulled pork, melted cheese, and your favorite toppings, they offer a satisfying combination of flavors that make them an easy and delicious choice for game day. Whether you’re watching the game or hanging out with friends, these nachos are a simple, yet tasty way to enjoy the occasion.

1. Prepare the Pulled Pork:

For homemade pulled pork, you’ll need a pork shoulder (1.5 – 2 kg for 6-8 servings).

Make in the Oven:

• Preheat the Oven: Set your oven to 150°C.

• Prepare the Pork: Trim any excess fat from the pork (you can leave a little to help keep the meat moist).

• Season the Pork: Rub Bohn’s Butt Massage Rub all over the pork shoulder, ensuring it’s evenly coated on all sides.

• Add BBQ Sauce: Pour 1 cup of Torchbearer Chipotle BBQ Sauce over the pork shoulder, covering it well. You can reserve some sauce for serving later.

 Wrap in Foil: Place the pork in a roasting pan or baking dish and tightly wrap it inaluminum foil. This will help retain moisture and prevent the pork from drying out.

• Crispy Exterior (optional): If you prefer a crispy exterior, remove the foil in the last 30 minutes of cooking and let the pork roast uncovered.

 Check for Doneness: The pork is done when it easily shreds with a fork. If using a meat thermometer, the internal temperature should reach 90-95°C.

• Shred the Meat: Use Grillart Pulled Pork Claws to shred the meat. Alternatively, 2 forks will work but take a bit longer.

Make in the Slow Cooker:

 Prepare the Pork: Trim any excess fat from the pork (you can leave a little to help keep the meat moist).

• Season the Pork: Rub Bohn’s Butt Massage Rub all over the pork shoulder, ensuring it’s evenly coated on all sides.

Add Torchbearer Chipotle BBQ Sauce and Moisture: Pour 1 cup of BBQ sauce over the pork. Add a splash of water or apple cider vinegar (about 1/4 cup) to create steam and moisture.

• Set the Slow Cooker: Place the pork in the slow cooker, cover with the lid, and set to low. Cook for 6-8 hours, depending on the size of the pork. The pork is done when it can be easily shredded with a fork.

Quick Cooking Option: If you’re in a hurry, set the slow cooker to high for 4-5 hours, but low and slow is preferred for tender meat.

• Check for Doneness: The pork is ready when it shreds easily with a fork. If using a meat thermometer, the internal temperature should reach 90-95°C.

Shred the Meat: Use Grillart Pulled Pork Claws to shred the meat. Alternatively, 2 forks will work but take a bit longer.

2. Prepare the Nacho Base:

 Preheat your oven to 180°C.

 Spread a layer of tortilla chips on a baking sheet or oven-safe dish.

 Evenly distribute the pulled pork over the chips.

 Add a generous layer of shredded cheese on top of the pulled pork.

 Sprinkle sliced jalapeños, red onion, or any other toppings you prefer.

3. Bake the Nachos:

Place the nachos in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

4. Add Toppings:

 Once out of the oven, drizzle with BBQ sauce (if desired), and top with guacamole sauce, like Clement Jacques Guacamole Sauce with Serrano, chopped cilantro, and a few dashes of Melinda’s Sriracha Sauce for extra flavor.

5. Serve and Enjoy:

Serve immediately and enjoy the crispy, cheesy, and flavorful pulled pork nachos!

This dish is customizable, so you can adjust the toppings or heat levels based on personal preferences. It’s a great crowd-pleaser, especially for Super Bowl Sunday! (or Monday in Germany!)