Eleven Hour Pulled Pork Nachos

Recipes | May 1, 2017 | By

Eleven Hour Pulled Pork Nachos

Ingredients for the Pulled Pork:
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon fresh white onion, minced
2 teaspoons ground cumin
1 tablespoon seasoned salt
1/2 cup Yuengling Original, Black & Tan Honey Barbecue Sauce** (see note below)

**Yuengling Original, Black & Tan Honey Barbeque Sauce

Season pork with the above ingredients and cook in a slow cooker, on low, for 11 hours. Making sure to turn and remove bone, after 5 1/2 hours. Set aside and let cool until a safe temperature you’re comfortable with to pull the pork. 

Reserve 1-2 cups pulled pork and place in a small sauce pan, add barbecue sauce and heat on low. 

Ingredients for the Creme Fraiche Dollops:
4 heaping tablespoons creme fraiche (or sour cream)
3 teaspoons ranch mix powder
Combine ingredients and refrigerate for at least one hour.
Ingredients for the Nacho Cheese Sauce:
1/2 cup heavy whipping cream
2 tablespoons Butter
1 cup cheese, shredded (*I used a 3-chile Gouda)

In a saucepan, add cream and butter. Stir, on medium heat, until the butter is incorporated. Add in 1/2 of the shredded cheese (stirring constantly) until the cheese is fully incorporated and add the remaining cheese and repeat. Reduce heat to low and assemble the nachos. 

Ingredients for the Nacho Toppings:

1/2 cup tomatoes, seeded and finely diced
3 tablespoons jalapeño, pith removed and finely diced
5 tablespoons red onion, finely diced
1 tablespoon chives, diced
2 tablespoons cilantro, chopped
3 tablespoons all-natural Wholly Guacamole, Classic, mild
1 lime, cut into 13 thin wedges (for garnish)
1 avocado, sliced
Lightly salted white corn chips
Lightly my salted blue corn chips

Assemble the nachos to your preference but adding the pork and cheese last. 

Tip: to “pipe” the creme fraiche and guacamole, use a zipper plastic storage bag and cut the tip off of one corner and squeeze out of the end. 


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