Name: Pulled Pork Nachos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Tex-Mex
Ingredients: 1 boneless Ontario pork shoulder roast, about 3 lb (1.5 kg); 1 tbsp (15 mL) canola oil; 2 tbsp (30 mL) chili powder; 1 tbsp (15 mL) dry mustard; 1/4 tsp (1 mL) each salt and pepper; 1 jar (680 mL) tomato passata (strained tomatoes); 1 onion, grated or finely diced; 1/3 cup (80 mL) packed light brown sugar; 2 tbsp (30 mL) Worcestershire sauce; 2 cloves garlic, minced; 1 bag (300 g) tortilla chips; 2 cups (500 mL) shredded cheddar cheese; 2 green onions, thinly sliced; 2 cups (500 mL) shredded lettuce; 1/2 cup (125 mL) sliced olives or pickled jalapeños; Sour cream and chopped fresh cilantro (optional)

Description

Hearty nachos topped with tender pulled pork, melted cheese, and fresh toppings, perfect for gatherings.

Ingredients

Scale

1 boneless Ontario pork shoulder roast, about 3 lb (1.5 kg)
1 tbsp (15 mL) canola oil
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) dry mustard
1/4 tsp (1 mL) each salt and pepper
1 jar (680 mL) tomato passata (strained tomatoes)
1 onion, grated or finely diced
1/3 cup (80 mL) packed light brown sugar
2 tbsp (30 mL) Worcestershire sauce
2 cloves garlic, minced
1 bag (300 g) tortilla chips
2 cups (500 mL) shredded cheddar cheese
2 green onions, thinly sliced
2 cups (500 mL) shredded lettuce
1/2 cup (125 mL) sliced olives or pickled jalapeños
Sour cream and chopped fresh cilantro (optional)

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Instructions

Remove any netting or string from the pork roast, if present, and discard. Pat the roast dry with paper towels.
In a small bowl, combine canola oil, chili powder, dry mustard, salt, and pepper. Rub this mixture all over the pork roast to coat it evenly.
In a slow cooker, stir together the tomato passata, grated onion, brown sugar, Worcestershire sauce, and minced garlic.
Heat a large non-stick skillet over medium-high heat and brown the pork roast on all sides. Once browned, place the roast in the slow cooker. Cover and set the slow cooker to LOW for 480 minutes or HIGH for 240 minutes, or until the pork is fork-tender.
After the cooking time, remove the roast from the slow cooker. Using two forks, shred the meat and discard any fat. Return the pulled pork to the slow cooker and stir to coat it in the sauce.
Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
Spread half of the tortilla chips in a single layer onto the prepared pan.
Spread with 1 1/2 cups (375 mL) of the pulled pork, then sprinkle with half of the shredded cheese and half of the green onions. Repeat the layers once more.
Bake in the preheated oven for about 10 minutes or until the cheese is melted and bubbly.
Once baked, sprinkle the nachos with shredded lettuce and olives or jalapeños. If desired, add chopped cilantro and serve with sour cream on the side.

Notes

Customize your toppings and enjoy with your favorite beverages. Best served immediately after baking.

Prep Time: 15
Cook Time: 480
Category: Appetizer
Method: Slow Cooking, Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 10g
Sodium: 900mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg