Bold & Spicy Pulled Pork Nachos Recipe Oklahoma Joe’s NZ Smokers

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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!

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For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt.

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Insert the probe into the center of the pork butt, avoiding the bone and any large pockets of fat, if possible. Place the pork butt directly on the grill grates. Close the lid and cook until the internal temperature reaches 160°F, 3-4 hours.

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Preheat oven to 400°F. Dice jalapeno, avocado, tomatoes, and red onion. Spread 1 bag of tortilla chips evenly in a skillet. Top with 2 cups of pulled pork. Cover evenly with 2 cups of shredded cheese. Place in the oven and bake for 5-10 minutes until the cheese is melted and the chips are crispy.

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While the pork is cooking, place thinly sliced onions into a glass jar. Combine 1/2 cup water, 1/2 cup apple cider vinegar, kosher salt, sugar and peppercorns in a small saucepan. Simmer for 2 to 3 minutes. Pour the vinegar mixture over the onions. Allow to cool, then seal the jar and refrigerate until ready to serve.

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Step 1 Preheat oven to 375° and line a large baking sheet with aluminum foil. Step 2 Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, pulled pork, and peppers.

Bold & Spicy Pulled Pork Nachos Recipe Oklahoma Joe’s NZ Smokers

Create both direct and indirect grilling zones. Grill the tenderloin over the direct heat to desired color. Move to indirect heat and continue grilling until the internal temperature reaches 140°F. Remove from the grill and rest a few minutes. Dice the tenderloin into bite sized pieces.

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Set aside when fully melted. Remove roast from the slow cooker (leaving the juices in) and once cool enough, use two forks to pull apart the pork until it is all broken down. Add pork back to the slow cooker juices and onions and stir. Keep setting on warm until ready to assemble nachos. When ready to assemble.

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Line a rimmed baking sheet with parchment paper or a silicone baking mat. Grate 12 ounces sharp cheddar cheese on the large holes of a box grater (about 3 cups). Drain and rinse 1 (about 15-ounce) can black beans. Arrange half of 1 (10- to 12-ounce) bag tortilla chips in an even layer on the baking sheet. Sprinkle with half of the cheese, half.

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Preheat oven to 425°F. Grease a large rimmed baking sheet or roasting pan. Arrange half of the tortilla chips on the prepared pan. Top chips with half of the pulled pork, half of the cheese, and half of the jalapeños (if using). Repeat layers once more. Bake in the oven until the cheese melts, about 10-15 minutes.

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Place pork loin in the smoker. When pork hits 165 degrees internal, wrap tightly in butcher paper. Boat aluminum foil under the wrapped loin. This helps keep some juices in, while not steaming the meat. Continue cooking until the pork loin is probe tender, about 203 degrees. Vent pork and allow to rest for one hour.

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Instructions. Preheat the oven to 375 degrees F. Drain and rinse the black beans. Set aside. On a baking sheet or large cast iron pan, layer the ingredients in the nachos in the following order: half of the chips, half of the pulled pork, half of the black beans, half of both cheeses, and half of the red onion.

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Preheat oven to 400 degrees. Season leftover pork with cumin, smoked paprika, garlic powder and pepper, and heat until warm. Spread tortilla chips evenly oven a baking sheet, and layer pork, cheese and black beans over chips. Bake for 5 to 10 minutes or until cheese completely melted.

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Heat up grill or smoker to 350-450°F. Line a cast iron pan with aluminum foil. Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible. Top chips with pulled pork, queso, and seasoned beans. Transfer to grill/smoker. Close lid and cook for 5-10 minutes.

Slow Cooker Pork Tenderloin Nachos Who Needs A Cape?

This easy-to-assemble pulled pork nachos recipe pulls double duty—it can serve as a quick family supper option, guaranteed to become a weeknight favorite, or as a laidback party food that is hearty enough to feed a crowd. You can even prep the ingredients in advance (chop the tomatoes, cut the kernels from the ear of corn, shred the cheese and keep in the fridge), pick up some shredded.

Slow Cooker Pork Tenderloin Nachos

Place a lid on the pan, reduce the heat to low, and simmer for 10-15 minutes while preparing the rest of the ingredients. Make the queso sauce. In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour until a thick paste forms. Whisk in the 2 cups of milk and bring the mixture to a boil.