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In the world of hearty comfort food, few dishes can compete with the satisfying blend of flavors and textures found in Smoky Slow Cooked Pulled Pork Nachos. This dish exemplifies the essence of comfort cuisine, combining tender, smoky pulled pork with crispy tortilla chips and gooey melted cheese, creating an indulgent experience that is hard to resist. Whether you're hosting a game day gathering, celebrating a special occasion, or simply enjoying a casual family dinner, nachos serve as a versatile canvas that can be tailored to fit any occasion.

Slow Cooked Pulled Pork Nachos

Explore the delicious world of Smoky Slow Cooked Pulled Pork Nachos, where comfort meets flavor. This hearty dish features tender pulled pork, crispy tortilla chips, and melted cheese, creating the ultimate indulgence for any occasion. Perfect for game day, celebrations, or casual family dinners, these nachos are customizable with vibrant toppings like pico de gallo and jalapeños. Discover how to craft this unforgettable dish and bring friends and family together for a delightful culinary experience.
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Ingredients
  

3-4 lbs pork shoulder (also known as pork butt)

2 tablespoons brown sugar

2 tablespoons smoked paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon ground cumin

1 teaspoon black pepper

1 teaspoon cayenne pepper (adjust to taste)

2 teaspoons salt

1 cup apple cider vinegar

1 cup chicken broth

2 tablespoons Worcestershire sauce

1 large bag tortilla chips

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup canned black beans, rinsed and drained

1 cup fresh pico de gallo

1/2 cup sour cream

1 jalapeño, sliced (optional)

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Pork: In a small bowl, combine brown sugar, smoked paprika, onion powder, garlic powder, cumin, black pepper, cayenne pepper, and salt. Rub this mixture all over the pork shoulder, ensuring it’s well coated.

    Slow Cook the Pork: Place the seasoned pork in a slow cooker. Add apple cider vinegar, chicken broth, and Worcestershire sauce. Cover and cook on low for 8-10 hours, or until the pork is tender and shreds easily with a fork.

      Shred the Pork: Once cooked, remove the pork from the slow cooker and place it on a cutting board. Let it rest for a few minutes, then use two forks to shred the meat. Return the shredded pork to the slow cooker to soak up the juices while you prepare the nachos.

        Assemble the Nachos: Preheat your oven to 375°F (190°C). On a large baking sheet, spread a layer of tortilla chips. Top generously with shredded pulled pork, followed by an even layer of cheddar and Monterey Jack cheeses, and sprinkle with black beans.

          Bake the Nachos: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.

            Garnish: Once out of the oven, top the nachos with fresh pico de gallo, dollops of sour cream, sliced jalapeños (if using), and chopped cilantro.

              Serve: Serve immediately while the nachos are gooey and warm. Enjoy these smoky, savory nachos as a crowd-pleasing appetizer or a hearty meal!

                Prep Time, Total Time, Servings: 15 mins | 8-10 hours | 6-8 servings