Game Day Pulled Pork Nachos
- Prep time: 25 Minutes
- Cook time: 8 Hours 10 Minutes
- Serves: 8
Ingredients
- 4 to 5 lbs. pork shoulder (also called pork butt)
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 packet French onion soup mix
- 1 c. cooking liquid (beer, white wine or broth)
- 1/2 c. Dorothy Lynch dressing & condiment
- 1/2 c. mayonnaise
- Hot sauce, to your liking
- 1 bag tortilla chips
- 2 c. Mexican blend shredded cheese
- 1/4 c. chopped red onion
- 1 tomato, diced
- 2 green onions, chopped
- 1 jalapeno, seeded and sliced
- Lime segments, for serving
- Prep time: 25 Minutes
- Cook time: 8 Hours 10 Minutes
- Serves: 8
The Method
Pulled Pork:
- Using a fork or small paring knife, poke 20 to 30 holes in the pork.
- Combine all spices, and using hands, rub it into the meat.
- Place meat in slow cooker.
- Add cooking liquid.
- Cook on low for 7 to 8 hours.
- Remove meat from slow cooker and allow to cool until safe to handle.
- Using a fork, shred meat.
- Set aside desired amount of pork for the nachos (I used approximately 2 cups).
- Refrigerate or freeze the rest of the meat.
Sauce:
- Combine sauce ingredients in a small mixing bowl.
- Add desired amount of hot sauce, if any.
Assemble Nachos:
- Line a large baking sheet with parchment paper.
- Place one layer of tortilla chips on the bottom.
- Top individual chips with a bit of pork, cheese, and onions.
- Add another layer of tortilla chips and repeat twice, so you have three layers.
- Preheat oven to 350F.
- Heat nachos for 8 minutes, until chips and toppings are warm and cheese is somewhat melted.
Note: Original recipe posted on www.CheapRecipeBlog.com
Note: Recipe and photos by Haley with Cheap Recipe Blog
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
French Pear, Bleu Cheese and Walnut Salad
- Salads
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Serves: 6
