Recipes

Pulled Pork Nachos

Jordan Kenna

Ingredients:

  • PULLED PORK
  • • 2 lb. pork shoulder
  • • 1/4 cup Arizona Gunslinger Smokin' Hot Pepper Sauce
  • • 1/4 cup brown sugar
  • • 1 teaspoon chili powder
  • • 1 teaspoon onion powder
  • • 1 teaspoon garlic powder
  • • 1 teaspoon cayenne pepper
  • • 1 teaspoon kosher salt
  • • 1 teaspoon black pepper
  • • 1 medium red onion, quartered
  • • ¼ cup ketchup
  • • ¼ cup mustard
  • TOPPINGS
  • • Tortilla chips
  • • Red onion
  • • 1 cup queso fresco cheese
  • • 1 cup shredded Monterey jack cheese
  • • Diced tomato
  • • Cilantro

Instructions:

  1. Place pork, onion, and seasonings into a 6-quart slow cooker.  Mix to coat the meat in seasonings.
  2. Add Gunslinger, ketchup, and mustard, spreading evenly over the outside of the meat.
  3. 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.
  4. Remove meat from slow cooker and transfer it to a bowl or cutting board.  Using two forks, shred the meat into bite-sized pieces.
  5. Preheat oven to 400˚F (200˚C).
  6. Using a cast-iron pan or another oven-safe dish, assemble the nachos layer by layer.  Chips, then pork, onion, and cheese.  Repeat as desired for additional layers.
  7. Bake for 8-10 minutes until cheese is melted and bubbling.
  8. Top with tomatoes, cilantro, and extra Gunslinger Pepper Sauce.