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These slow-cooked pulled pork nachos are packed with feisty Mexican flavors. The perfect dish for dinner!
Preparation time: 20 minutes
Cooking time: 6 hours
Servings: 4
Ingredients:
For the nachos:
1 (2 -3 lb) pork shoulder or butt, boneless
1 medium onion, sliced
2 tbsp diced chipotle chiles in adobo sauce (or 2 jalapeño chiles, deseeded and sliced)
¼ cup water
4 garlic cloves, sliced
Salt
Pepper to taste
½ cup water
1 tbsp vegetable oil
Tortilla chips
Toppings (optional)
Shredded Monterey Jack cheese
Sliced jalapeño chiles
Chilled fresh salsa
Green tomatillo salsa
Directions:
1. Grease a 5 to 6 qt slow cooker with cooking spray. Mix onion, ¼ cup of water and chipotle chiles together in the slow cooker. Cut slits all over the pork with a sharp knife then dip the garlic into the slits. Sprinkle with pepper and salt.
2. Heat oil in a 5 qt Dutch oven over medium-high heat. Add the pork and cook for about 8 minutes, turning to brown all the sides. Place the browned pork in the slow cooker.
3. Pour ½ cup of water into the Dutch oven then turn down the heat to low; stir with a wooden spoon, scraping the pan to loosen brown bits. Pour the liquid into the slow cooker.
4. Cover the slow cooker then cook on high heat setting for 6 hours.
5. Take out the pork from the slow cooker then place on a cutting board. Let it cool for 10 minutes then shred the pork with 2 forks. Return the shredded pork to the slow cooker then mix properly.
6. Serve pork over tortilla chips then top with desired toppings.
