Mohamed Shili This savory Pioneer Woman Pulled Pork Nachos is prepared using bone-in pork shoulder, Roma tomatoes, jalapeño, red onion, and Monterey Jack cheese. This Pulled Pork Nachos recipe creates a hearty dinner that takes about 10 hours to prepare and can serve up to 8 people.
Pioneer Woman Pulled Pork Nachos Ingredients
For Perfect Paprika Pork Shoulder:
- 6-7 pounds bone-in pork shoulder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 10 cloves garlic
- 1 sliced onion
- 6 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
- 1 cup white wine
- 4 cups chicken broth
- 1-2 canned chipotles, chopped
- 2 tablespoons adobo sauce
For Nachos:
- 2 diced Roma tomatoes
- 1 diced and seeded jalapeño
- 1 small diced red onion
- Juice of 2 limes
- 1 bunch chopped fresh cilantro
- Salt and black pepper
- 15-ounce can of black beans, drained and rinsed
- 2 cups shredded Perfect Paprika Pork Shoulder
- 1 teaspoon ground cumin
- Hot sauce
- 4-5 cups tortilla chips
- 2 cups shredded Monterey Jack cheese
- 1 sliced avocado
- 1 cup sour cream
How To Make Pioneer Woman Pulled Pork Nachos
- Preheat Oven for Pulled Pork: Begin by warming your oven to a gentle 300°F, which sets the perfect stage for slow-cooking the pork shoulder.
- Season and Sear Pulled Pork: Combine the kosher salt, black pepper, and paprika in a bowl and rub this mixture evenly over the entire surface of the pork shoulder.
- Heat Oil and Sear Pork: In a large Dutch oven, heat the olive oil over medium-high heat before searing the pork on all sides until each surface is golden brown.
- Add Flavorings and Liquid: To the same pot, add the minced garlic, sliced onion, rosemary sprigs, thyme sprigs, bay leaves, white wine, chicken broth, chopped chipotles, and adobo sauce, and bring the mixture to a boil.
- Cook Pulled Pork in Oven: Once boiling, cover the pot and place it in the preheated oven; let the pork cook slowly until it is tender and easily shreddable, which should take about 4-5 hours.
- Shred the Cooked Pork: After removing the pork from the oven, let it cool slightly before shredding it into bite-sized pieces using two sturdy forks, setting aside 2 cups for the nachos.
- Prepare Salsa for Nachos: In a separate bowl, toss together the diced tomatoes, diced jalapeño, diced red onion, half of the lime juice, and half of the chopped cilantro, seasoning with salt and pepper to enhance the flavors.
- Warm Beans and Seasoned Pork: In a skillet, heat the black beans and the 2 cups of shredded pork with ground cumin, your preferred amount of hot sauce, the remaining lime juice, and season with salt and pepper, cooking until everything is thoroughly heated.
- Assemble and Bake Nachos: Increase the oven temperature to 425°F, arrange the tortilla chips on a baking sheet, evenly sprinkle with shredded Monterey Jack cheese, and top with the hot bean and pork mixture; bake until the cheese is bubbly and golden, approximately 4-5 minutes.
Recipe Tips
- Choose Your Chips Wisely: Opt for thicker, restaurant-style tortilla chips as they hold up better under the weight of the pulled pork and toppings without becoming soggy.
- Enhance the Pork: Consider marinating the pork shoulder overnight in a mixture of the adobo sauce and some extra spices for deeper flavor before cooking.
- Cheese Varieties: Experiment with a blend of cheeses, such as adding sharp cheddar or smoked gouda, to introduce a complex flavor profile to the nachos.
- Homemade Touch: Try making your own tortilla chips by cutting corn tortillas into wedges and baking until crisp for a fresher alternative.
What To Serve With Pulled Pork Nachos
Serve your hearty Pulled Pork Nachos with a refreshing mango salsa, a tangy Greek yogurt dip, crispy sweet potato fries, a zesty corn salad, and a cool cucumber spears.
You can also pair them with an avocado lime dressing or pickled red onions for added zest.
How To Store Pulled Pork Nachos
To Refrigerate: Store leftover Pulled Pork Nachos in an airtight container; they will stay fresh for up to three days. Before storing, separate any wet toppings like salsa to prevent the chips from getting soggy.
To Freeze: Freezing is not recommended for assembled nachos as the chips will become soft and the overall texture will deteriorate, losing the dish’s appeal.
How To Reheat Pulled Pork Nachos
In The Oven: To reheat leftover Pulled Pork Nachos, spread them on a baking sheet, sprinkle a little extra cheese on top, and heat at 350°F until hot and bubbly, about 5-10 minutes; this method helps maintain the nachos’ texture.
In The Microwave: For a quick reheat, place nachos on a microwave-safe plate, cover with a paper towel, and microwave on high for 1-2 minutes, or until heated through; best for small quantities.
In The Air Fryer: Reheating nachos in the air fryer at 360°F for about 3-4 minutes can help restore the crispiness of the chips; add a sprinkle of cheese in the last minute for extra gooeyness.
Frequently Asked Questions
Can I use a different cut of pork for the nachos?
Yes, you can use pork butt or Boston butt if pork shoulder is not available. These cuts are also rich in flavor and become very tender when cooked slowly, making them suitable for shredding.
What are some alternatives if I can’t find Chipotle in adobo sauce?
If chipotle in adobo sauce is unavailable, you can substitute it with a mixture of smoked paprika and a pinch of cayenne pepper to mimic the smoky heat of chipotle.
How can I prevent the nachos from becoming soggy?
To prevent your nachos from becoming soggy, layer the chips and toppings strategically. Place a base layer of chips, followed by cheese and meat, and add sauces or juicy ingredients last just before serving.
Pioneer Woman Pulled Pork Nachos Nutrition Facts
- Calories: 600 kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 900mg
- Potassium: 600mg
- Fiber: 6g
- Sugar: 5g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Apricot Chicken Thighs
- Pioneer Woman Venison Stew Recipe
- Pioneer Woman Pot Roast With Pepperoncini
Pioneer Woman Pulled Pork Nachos
Description
This savory Pioneer Woman Pulled Pork Nachos is prepared using bone-in pork shoulder, Roma tomatoes, jalapeño, red onion, and Monterey Jack cheese. This Pulled Pork Nachos recipe creates a hearty dinner that takes about 10 hours to prepare and can serve up to 8 people.
Pioneer Woman Pulled Pork Nachos Ingredients
For Perfect Paprika Pork Shoulder:
For Nachos:
How To Make Pioneer Woman Pulled Pork Nachos
- Preheat Oven for Pulled Pork: Begin by warming your oven to a gentle 300°F, which sets the perfect stage for slow-cooking the pork shoulder.
- Season and Sear Pulled Pork: Combine the kosher salt, black pepper, and paprika in a bowl and rub this mixture evenly over the entire surface of the pork shoulder.
- Heat Oil and Sear Pork: In a large Dutch oven, heat the olive oil over medium-high heat before searing the pork on all sides until each surface is golden brown.
- Add Flavorings and Liquid: To the same pot, add the minced garlic, sliced onion, rosemary sprigs, thyme sprigs, bay leaves, white wine, chicken broth, chopped chipotles, and adobo sauce, and bring the mixture to a boil.
- Cook Pulled Pork in Oven: Once boiling, cover the pot and place it in the preheated oven; let the pork cook slowly until it is tender and easily shreddable, which should take about 4-5 hours.
- Shred the Cooked Pork: After removing the pork from the oven, let it cool slightly before shredding it into bite-sized pieces using two sturdy forks, setting aside 2 cups for the nachos.
- Prepare Salsa for Nachos: In a separate bowl, toss together the diced tomatoes, diced jalapeño, diced red onion, half of the lime juice, and half of the chopped cilantro, seasoning with salt and pepper to enhance the flavors.
- Warm Beans and Seasoned Pork: In a skillet, heat the black beans and the 2 cups of shredded pork with ground cumin, your preferred amount of hot sauce, the remaining lime juice, and season with salt and pepper, cooking until everything is thoroughly heated.
- Assemble and Bake Nachos: Increase the oven temperature to 425°F, arrange the tortilla chips on a baking sheet, evenly sprinkle with shredded Monterey Jack cheese, and top with the hot bean and pork mixture; bake until the cheese is bubbly and golden, approximately 4-5 minutes.
