Crock Pot Pulled Pork Nachos

by Susan on May 22, 2017

One of my go-to crock pot recipes is pulled pork using only barbecue sauce and root beer. It’s a great kid-friendly quickie to make delicious sandwiches to feed a crowd. I wanted to get a little fancier than that one but still have the convenience of the crock pot for cooking.

This pork recipe uses a mix of spices and palm sugar to really flavor the pork; the barbecue sauce is actually totally optional, as the meat on its own is tender and flavorful. I did choose to use some sauce when using the pork to make a huge tray of nachos. If barbecue isn’t your thing you could always stir a little salsa into the pork to add a little sauciness to the equation.

Crock Pot Pulled Pork Nachos

2-3 lb. pork shoulder
1/4 cup packed palm sugar
1 tbs. chili powder
1 tsp. onion powder
1 tbs. garlic powder
1 tsp. sea salt
1 tsp. black pepper
1 tsp. cayenne pepper (use 1/2 tsp. if you don’t like heat)
1/4 cup organic ketchup
1/4 cup Dijon mustard

for nachos:
organic barbecue sauce and/or salsa
organic tortilla chips
shredded jack and/or cheddar cheese
chopped tomatoes
minced cilantro
other nacho toppings of choice

For pork, mix palm sugar with spices. Add pork to crock pot and rub spice mixture all over it. Add ketchup and mustard to crock pot and rub onto pork as well. Cover crock pot and cook for 4 hours on high or 8 hours on low, until the meat is soft and shreddable. Remove from crock pot and drain juice. Shred pork with two forks. You can mix a little barbecue sauce or salsa into the meat if desired.

For nachos, preheat oven to 400. Line a baking sheet with foil or use a cast-iron skillet. Make an even layer of chips, then top with some pork, barbecue sauce and/or salsa and cheese. Make another layer on top and then bake for about 10 minutes or until cheese is bubbly.

To serve, top off with tomatoes, cilantro and whatever other toppings you might like (chopped avocado, sliced jalapeño, sour cream etc).

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