Pulled Pork Nachos

4 Servings Print

A great crowd pleaser!


Late July Tortilla Chips

2 cups colby jack cheese, shredded

Root Beer Pulled pork, recipe follows

BBQ sauce of choice

Salpica Salsa Verde

Salpica Salsa con Queso

Jeff’s Garden Pickled jalapenos

Organic Valley Sour Cream

Pico de Gallo

Organic minced cilantro

Root Beer Pulled Pork

1 organic yellow onion, sliced

2 lbs. Meyer Natural Pork butt (pork shoulder roast)

1 Tbsp. Kosher salt

2 tsp. freshly ground black pepper

2 tsp. Frontier Co-op garlic powder

2 tsp. Frontier Co-op onion powder

1 tsp. Frontier Co-op smoked paprika

Pinch Frontier Co-op cayenne

2 Tbsp. Wholesome brown sugar

12 oz. can Blue Sky root beer


Step 1

Preheat oven to 375.

Step 2

Add chips to a cast iron skillet, top with most of the cheese.

Step 3

Toss your pulled pork with bbq sauce of choice.

Step 4

Sprinkle your pulled pork over your chips. Place in the oven and cook for 10-15 minutes or until the cheese has melted.

Step 5

Remove from oven and allow to cool.

Step 6

Top with your Salpica Salsa Verde, Salsa con Queso, pickled jalapenos, pico de gallo, cilantro, and a dollop of sour cream!

Root Beer Pulled Pork

Step 7

Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Place it on top of the onions.

Step 8

Pour the root beer over it.

Step 9

Add the brown sugar to the liquid and stir to incorporate.

Step 10

Put the lid on, set to high and cook for 4 hours or low for 8 hours.

It will be fork tender when done.

Step 11

Remove meat from slow cooker, pull apart, place back in liquid and cook for 30 minutes.