Pioneer Woman Pulled Pork Nachos

Pioneer Woman sheet pan Pulled Pork Nachos is a Tex-Mex dish, made with pork shoulder, tortilla chips, Monterey Jack cheese, Roma tomatoes, black beans, and jalapeño, and takes around 5 hours and 30 minutes to prepare and bake, serving 4-6 people. Pair your Pulled Pork Nachos with a green salad, Chicken And Rice, grilled vegetables, and guacamole.

In preparing Pulled Pork Nachos, Ree Drummond starts by seasoning the pork shoulder with a mix of salt, pepper, and paprika, then slow-cooks it until tender. She shreds the cooked pork and arranges it over a bed of chips and cheese, adding a homemade salsa on top. The nachos are baked until the cheese is perfectly melted.

Whether it’s her Beef Tenderloin, Chili Mac, or these Pulled Pork Nachos, Pioneer Woman’s recipes offer simple yet delicious home cooking.

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

1. Preheat Oven for Pulled Pork: Warm your oven to a cozy 300°F, setting the stage for slow-cooking the pork.
2. Season and Sear Pulled Pork: Mix salt, pepper, and paprika, then rub it evenly over a 6 to 7-pound pork shoulder. In a Dutch oven, heat olive oil and sear the pork on all sides.
3. Cook Pulled Pork with Flavorings: Add garlic, onion, tied herbs, white wine, chicken broth, chipotle, and adobo sauce to the pot. Bring to a boil, cover, and cook in the oven until the pork is tender, about 4-5 hours.
4. Shred the Tender Pulled Pork: After cooking, take the pork out of the oven. Shred it with forks, preparing it for the nachos.
5. Mix Salsa for Nachos: Combine tomatoes, jalapeño, red onion, half the lime juice, and half the cilantro. Season this mix with salt and pepper.
6. Warm Beans and Pulled Pork: In a skillet, heat black beans, the shredded pulled pork, cumin, hot sauce, remaining lime juice, salt, and pepper until hot, about 4-5 minutes.
7. Assemble and Bake Nachos: Set your oven to 425°F. Lay tortilla chips on a sheet pan, sprinkle with cheese, and top with the warm bean and pulled pork mixture. Bake until the cheese is bubbly and golden, about 4-5 minutes.
8. Garnish and Serve Nachos: Add avocado slices, drizzles of hot sauce, dollops of sour cream, salsa, and the rest of the cilantro. Serve the nachos directly from the sheet pan.

What To Serve With Pulled Pork Nachos

Serve Pulled Pork Nachos with a variety of sides like a refreshing green salad, Mexican rice, or grilled vegetables. For a heartier meal, consider adding refried beans or Spanish-style potatoes. Guacamole and a selection of salsas can enhance the flavors.

How To Store Pulled Pork Nachos

Store leftover Pulled Pork Nachos by separating the toppings from the chips. Place the toppings in an airtight container and keep the chips in a sealed bag. This method helps maintain the texture and flavor of the nachos when stored.

In The Fridge:

Store the separated toppings of Pulled Pork Nachos in the fridge for up to 3 days. Ensure they are in a tightly sealed container. Chips should be kept at room temperature in a sealed bag to retain their crispness.

In The Freezer:

Freezing Pulled Pork Nachos is not recommended. The texture of the nachos will be adversely affected, leading to soggy chips and toppings once thawed. It’s best to consume them fresh or store them in the fridge.

How To Reheat Pulled Pork Nachos

To reheat Pulled Pork Nachos, preheat your oven to 350°F. Spread the chips on a baking sheet, top with the refrigerated toppings, and heat for about 5-10 minutes. This method helps to maintain the crispness of the chips and the flavor of the toppings.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Apricot Chicken Thighs
• Pioneer Woman Venison Stew Recipe
• Pioneer Woman Pot Roast With Pepperoncini