Bbq Pork Nachos Recipes

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BBQ PULLED PORK NACHOS



BBQ Pulled Pork Nachos image

Provided by Molly Yeh

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 21

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons brown sugar
2 pounds pork shoulder, cut into 2- to 3-inch pieces
1 tablespoon vegetable oil
1 onion, sliced
6 cups low-sodium chicken broth
3/4 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ancho chile powder
One 11-ounce bag corn chips
1/2 cup pepperoncini
1/2 red onion, sliced
1 red bell pepper, diced
One 20-ounce can pineapple chunks, drained, or about 2 cups diced fresh pineapple
2 1/2 cups shredded mozzarella

Steps:

  • For the pork: Preheat the oven to 300 degrees F.
  • Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours.
  • For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes.
  • Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork.
  • For the nachos: Preheat the oven to 375 degrees F.
  • Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.

BAKED BBQ PULLED PORK NACHOS



Baked BBQ Pulled Pork Nachos image

This recipe takes BBQ pork to a different setting in quick, tasty nachos baked in 5 minutes - perfect pulled pork nachos, rodeo-style.

Provided by Chef Mo

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 10m

Yield 6

Number Of Ingredients 6

12 ounces tortilla chips
1 ½ cups shredded sharp Cheddar cheese
2 cups cooked pulled pork
¾ cup barbeque sauce
⅛ red onion, finely sliced
½ cup diced bread-and-butter pickles

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
  • Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

Nutrition Facts : Calories 623.7 calories, Carbohydrate 59.4 g, Cholesterol 91.8 mg, Fat 29.2 g, Fiber 3.2 g, Protein 30.8 g, SaturatedFat 10.5 g, Sodium 1477.5 mg, Sugar 12.5 g

BBQ'D PORK NACHOS



BBQ'd Pork Nachos image

Make and share this BBQ'd Pork Nachos recipe from Food.com.

Provided by lattemiel

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups cooked pork, shredded bbq grilled or 1 1/2 cups cooked chicken, grilled
2 cups barbecue sauce
1 (12 ounce) can pinto beans, drained and rinsed
1 lime
1 tablespoon cajun seasoning
2 medium tomatoes, ripe, roughly chopped
2 pickled jalapeno peppers, chopped
1/2 cup fresh cilantro, loosely packed, roughly chopped, plus additional for garnish
7 ounces white corn tortilla chips
1/3 cup sour cream, plus additional
sour cream, for garnish
12 ounces shredded cheddar cheese
salt and pepper

Steps:

  • Preheat the oven to 375 degrees. Toss the meat with 1 cup of BBQ sauce and set aside.
  • Coarsely mash the beans in a bowl with the lime juice, about half the Cajun Rub, and salt to taste. In another bowl, toss the tomatoes with the jalapenos and the 1/2 cup cilantro. Season with additional salt and pepper to taste.
  • Scatter half the chips in a baking dish. Scatter the meat, beans, and 1/3 cup sour cream, and about half the tomato mixture over the chips. Cover with remaining chips, then scatter the remaining tomatoes, sauce, and Cajun Rub evenly over the chips. Sprinkle the shredded cheese over all.
  • Bake the nachos until cheese melts and begin to brown (about 7 minutes). Serve warm, garnished with additional sour cream and cilantro.

Nutrition Facts : Calories 471.8, Fat 22.1, SaturatedFat 13.6, Cholesterol 66.3, Sodium 1194.8, Carbohydrate 49.2, Fiber 6.6, Sugar 24.1, Protein 20

THE ORIGINAL BBQ NACHOS



The Original BBQ Nachos image

Provided by Food Network

Categories     appetizer

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips
2 pounds Pulled Pork Shoulder, recipe follows
1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)
1 quart Nacho Cheese/Queso Sauce, recipe follows
3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 gallon vegetable or canola oil
2 tablespoons kosher salt
2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
24 (10-inch) flour tortillas
One 8-pound Boston butt pork roast
16 ounces your favorite wash (recommended: Hog Wild Hog Wash)
5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)
1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey Jack cheese
One 14-ounce can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt

Steps:

  • Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
  • Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
  • Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
  • Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
  • Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
  • Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
  • Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

BBQ PORK NACHOS



BBQ Pork Nachos image

This is a Memphians favorite, I first had these at Alfred's on Beale St. and they became an instant fave. I make these at home and everyone loves them. I don't always have pulled pork on hand, but you can find many varieties at the grocery store. There isn't any "cooking tme" involved if you purchase pre-cooked pork. This is just an estimation of the amount of each ingredient.

Provided by akanails76

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb pulled pork
1 cup warm barbecue sauce
1 cup rotel, dip warmed
renezvous dry seasoning
nacho chip
jalapeno pepper
sour cream

Steps:

  • On a plate spread desired amount of nacho chips.
  • Top with 1/2 cup pulled pork.
  • Drizzle 1/4 cup Rotel over pork.
  • Top with 1/4 cup BBQ sauce.
  • Sprinkle the Dry seasoning over it all and garnish.
  • This makes 1 individual serving, just repeat the steps for everyone else and enjoy.

Nutrition Facts : Calories 330.6, Fat 10.7, SaturatedFat 3.5, Cholesterol 95.2, Sodium 833.3, Carbohydrate 24.8, Fiber 0.4, Sugar 16.3, Protein 31.6

PULLED PORK NACHOS RECIPE BY TASTY



Pulled Pork Nachos Recipe by Tasty image

Here's what you need: pork shoulder, brown sugar, chili powder, onion powder, garlic powder, cayenne pepper, kosher salt, black pepper, medium red onion, ketchup, mustard, tortilla chip, red onion, BBQ sauce, shredded cheddar cheese, shredded monterey jack cheese, diced tomato, sour cream, salsa, fresh cilantro

Provided by Jordan Kenna

Categories     Appetizers

Yield 10 servings

Number Of Ingredients 20

2 lb 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
tortilla chip
red onion
BBQ sauce
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
diced tomato
sour cream
salsa
fresh cilantro

Steps:

  • 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.
  • 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.
  • Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
  • Preheat oven to 400˚F (200˚C).
  • 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.
  • Bake for 8-10 minutes until cheese is melted and bubbling.
  • Top with sour cream, salsa, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 0 grams, Protein 24 grams, Sugar 5 grams

BBQ PULLED PORK KETTLE CHIP NACHOS RECIPE BY TASTY



Bbq Pulled Pork Kettle Chip Nachos Recipe by Tasty image

Here's what you need: Kroger® Hardwood Smoked Pulled Pork, barbecue sauce, Kroger® Kettle Cooked Original Potato Chips, Kroger® Kettle Cooked Mesquite BBQ Potato Chips, Kroger® Shredded Sharp Cheddar Cheese, green onion, sour cream

Provided by Kroger

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 package Kroger® Hardwood Smoked Pulled Pork
2 bottles barbecue sauce, divided
1 bag Kroger® Kettle Cooked Original Potato Chips
1 bag Kroger® Kettle Cooked Mesquite BBQ Potato Chips
2 ½ cups Kroger® Shredded Sharp Cheddar Cheese
⅓ cup green onion, thinly sliced
½ cup sour cream

Steps:

  • Preheat the oven to 375°F (190°C).
  • In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Pork and 1 18-ounce bottle of barbecue sauce, and mix well.
  • Add ⅓ of the Kroger® Kettle Cooked Original Potato Chips and ⅓ of the Kroger® Kettle Cooked Mesquite BBQ Potato Chips to a 12" cast-iron skillet. Distribute ⅓ of the pulled pork mixture over the chips. Drizzle about 2 tablespoons of the remaining barbecue sauce over the chips and sprinkle with ½ cup of the Kroger® Shredded Sharp Cheddar Cheese. Repeat with the remaining chips, pork mixture, barbecue sauce, and cheese to make 2 more layers, finishing with the rest of the cheese. Drizzle more barbecue sauce on top.
  • Bake the nachos for 15 minutes, or until the cheese is melted.
  • Remove from the oven and garnish with the green onions and dollops of sour cream.
  • Enjoy!

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