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BBQ Pulled Pork Skillet Nachos

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Level: Easy

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Description

These skillet nachos are loaded with BBQ pulled pork, and they are the perfect snack any time of day!

Ingredients

  • 2 whole Large Yellow Onions, Quartered
  • ⅓ cups Brown Sugar
  • 1 teaspoon Chili Powder
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • 3 pounds Pork Shoulder
  • 1-½ cup BBQ Sauce, divided
  • 10 ounces, weight Corn Tortilla Chips
  • 1 cup White Cheddar Cheese, Grated
  • 1 cup Monterey Jack Cheese, Grated
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 2 whole Jalapenos, Stems And Seeds Removed, Sliced Into Rings
  • 1 whole Large Avocado, Peeled, Pitted And Cubed
  • ¼ cups Cilantro, Chopped
  • ¼ cups Sour Cream, For Dipping
  • ¼ cups Pico De Gallo (for Dipping)

Preparation

Into a slow cooker, place the quartered onions.

In a small bowl, whisk together the brown sugar, chili powder, garlic powder and salt. Rinse the pork shoulder and pat dry with paper towels. Rub the pork shoulder with the brown sugar mixture, coating it in its entirety. Place the pork shoulder into the slow cooker on top of the onions. Pour 1 cup of the BBQ sauce on top of the pork, put the lid on and cook on high for 4 hours or low for 8-10 hours.

Once the pork has cooked, remove the meat from the slow cooker and shred it with 2 forks. Set aside.

Preheat your oven to 400 F. In an oven-safe, 12-inch skillet, place one layer of corn tortilla chips. Top the chips with 3/4 cups of pulled pork. Drizzle 2 tablespoons of the remaining BBQ sauce onto the pork. Top the pork with 1/2 of each cheese. Repeat with another layer of chips, pork, BBQ sauce and cheeses.

Top the second layer of cheeses with black beans and jalapeño rings. Top with a little more cheese if you’d like.

Put the skillet into the oven. Bake the nachos for 8-10 minutes or until the cheese is melted. Remove from oven and top with additional BBQ sauce, avocado and cilantro. Serve immediately with sour cream and pico de gallo. Enjoy!

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