Recipe of the Week: Beer Pulled Pork Nachos

Ingredients:

  • 2 lbs. pork butt
  • 2 cups brown ale
  • ½ cup brown sugar
  • 1/3 cup French’s Classic Yellow Spicy Mustard
  • ¼ cup molasses
  • 1 teaspoon cinnamon
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • ½ garlic powder
  • ¼ teaspoon cayenne pepper
  • 8 oz. tortilla chips
  • 2 lbs. cheese
  • ¾ cup corn
  • ¾ cup black beans
  • 1 cup jalapenos
  • ¼ cup sliced red onions
  • ¼ cup sweet barbeque sauce

Optional toppings

  • ½ cup sour cream
  • 1 avocado, diced
  • cilantro
  • lime

Instructions:

  1. To make pulled pork: Place pork but in the bottom of slow cooker. In a large bowl combine and mix remaining ingredients. Pour mixture over pork butt. Set slow cooker to low for 8 hours.
  2. To assemble nachos: Heat oven to 350 degrees F. Lightly cover baking sheet with nonstick spray. Place half of the chips, pulled pork, corn, black beans, jalapenos and onions and cheese. Repeat with remaining ingredients for one more layer. Bake until cheese is melted, 20-25 minutes.

*Optional: Serve with sour cream, avocado, cilantro and lime.

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