For Fiesta Pulled Pork Nachos:
11 oz. bag tortilla chips
3 C. shredded pork shoulder
11 oz. can Mexican-style corn
1/2 C. chopped inexperienced onions
For BBQ Pulled Pork Nachos:
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11 oz. bag tortilla chips
3 C. shredded pork shoulder, warmed up
1 1/2 C. nacho cheese sauce
3/4 C. BBQ sauce, divided
1/2 C. chopped bacon (3-4 slices)
1/2 C. chopped inexperienced onions
Place pork shoulder in sluggish cooker. Sprinkle seasoned salt and pepper evenly over pork shoulder. Prepare dinner on low for 7-8 hours or till pork shreds simply.
For Fiesta Pulled Pork Nachos, preheat oven to 375°F. Prepare tortilla chips in an excellent layer on sheet pan.
In a saucepan, mix pulled pork, black beans, taco seasoning, and water. Deliver to a boil and take away from warmth.
Add pulled pork combination in an excellent layer over the tortilla chips. Sprinkle cheese over prime of pork and chips. Bake for 10-12 minutes or till cheese is melted.
Take away from oven and garnish with pico de gallo, bitter cream, and inexperienced onions. Serve guacamole and salsa on the facet.
For BBQ Pulled Pork Nachos, in a medium bowl, mix the nice and cozy pulled pork and 1/2 c of the BBQ sauce.
On a sheet pan, prepare tortilla chips in an excellent layer. Add pulled pork, nacho cheese sauce, remaining 1/4 C. BBQ sauce, bacon, pink onion, jalapeño and inexperienced onions.
