Pulled Pork Nachos

Time: ★★☆☆☆

Cooking Level: ★★☆☆☆

INGREDIENTS

Pulled Pork

• 2-3 pound pork shoulder

• ¼ cup brown sugar

• 1 tablespoon chili powder

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 medium red onion, quartered

• ¼ cup ketchup

• ¼ cup mustard

Toppings

• Tortilla chips

• Red onion

• BBQ sauce

• 1 cup cheddar cheese, shredded

• 1 cup Monterey Jack cheese, shredded

• Diced tomatoes

• Sour cream

• Salsa

• Cilantro

DIRECTIONS

1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the meat.

2. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.

3. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.

4. Preheat oven to 400˚F/200˚C.

5. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.

6. Bake for 8-10 minutes until cheese is melted and bubbling.

7. Top with sour cream, salsa, and cilantro.

Recipe and photo provided by Tasty on Buzzfeed (https://www.buzzfeed.com/tasty)