BAKED BBQ PULLED PORK NACHOS
This recipe takes BBQ pork to a different setting in quick, tasty nachos baked in 5 minutes - perfect pulled pork nachos, rodeo-style.
Provided by Chef Mo
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
- Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 59.4 g, Cholesterol 91.8 mg, Fat 29.2 g, Fiber 3.2 g, Protein 30.8 g, SaturatedFat 10.5 g, Sodium 1477.5 mg, Sugar 12.5 g
THE ORIGINAL BBQ NACHOS
Provided by Food Network
Categories appetizer
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
- Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
- Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
- Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
- Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
- Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
- Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
PULLED PORK NACHOS RECIPE BY TASTY
Here's what you need: pork shoulder, brown sugar, chili powder, onion powder, garlic powder, cayenne pepper, kosher salt, black pepper, medium red onion, ketchup, mustard, tortilla chip, red onion, BBQ sauce, shredded cheddar cheese, shredded monterey jack cheese, diced tomato, sour cream, salsa, fresh cilantro
Provided by Jordan Kenna
Categories Appetizers
Yield 10 servings
Number Of Ingredients 20
Steps:
- Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
- Add ketchup and mustard, spreading evenly over the outside of the meat.
- Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
- Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
- Preheat oven to 400˚F (200˚C).
- Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
- Bake for 8-10 minutes until cheese is melted and bubbling.
- Top with sour cream, salsa, and cilantro.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 0 grams, Protein 24 grams, Sugar 5 grams
BBQ PULLED PORK NACHOS
Steps:
- For the pork: Preheat the oven to 300 degrees F.
- Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours.
- For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes.
- Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork.
- For the nachos: Preheat the oven to 375 degrees F.
- Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.
BBQ'D PORK NACHOS
Make and share this BBQ'd Pork Nachos recipe from Food.com.
Provided by lattemiel
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Toss the meat with 1 cup of BBQ sauce and set aside.
- Coarsely mash the beans in a bowl with the lime juice, about half the Cajun Rub, and salt to taste. In another bowl, toss the tomatoes with the jalapenos and the 1/2 cup cilantro. Season with additional salt and pepper to taste.
- Scatter half the chips in a baking dish. Scatter the meat, beans, and 1/3 cup sour cream, and about half the tomato mixture over the chips. Cover with remaining chips, then scatter the remaining tomatoes, sauce, and Cajun Rub evenly over the chips. Sprinkle the shredded cheese over all.
- Bake the nachos until cheese melts and begin to brown (about 7 minutes). Serve warm, garnished with additional sour cream and cilantro.
Nutrition Facts : Calories 471.8, Fat 22.1, SaturatedFat 13.6, Cholesterol 66.3, Sodium 1194.8, Carbohydrate 49.2, Fiber 6.6, Sugar 24.1, Protein 20
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