Description
A delicious combination of tender pulled pork and cheesy nachos, perfect for parties or family dinners.
Ingredients
- 3-4 lbs Pork Butt (or Shoulder), cut into large chunks
- 1 cup Chicken Broth or Apple Juice
- 1/2 cup BBQ Sauce
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Brown Sugar
- 1 Tbsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 large bag Sturdy Tortilla Chips
- 2 cups Sharp Cheddar Cheese, shredded
- 1 cup Monterey Jack Cheese, shredded
- 1/2 cup Pickled Jalapenos
- 1/4 cup Red Onion, finely diced
- Fresh Cilantro, chopped
- Sour Cream or Mexican Crema
- Diced Tomatoes or Salsa
- Extra BBQ Sauce for drizzling
Instructions
- In a small bowl, whisk together the dry rub ingredients. Toss the pork chunks in the rub until evenly coated. Place the pork into the Instant Pot. Add the broth (or apple juice), BBQ sauce, and apple cider vinegar. Secure the lid and set to High Pressure for 60 minutes.
- Once the timer goes off, allow the pressure to release naturally for at least 15 minutes. Carefully remove the pork to a large bowl and shred it with two forks. Toss the shredded meat with a few spoonfuls of the cooking liquid to keep it extra juicy.
- Preheat your oven to 400F (200C). Line a large rimmed baking sheet with parchment paper or aluminum foil. Spread the tortilla chips in an even layer across the pan, overlapping them slightly to create a solid base.
- Evenly distribute a generous portion of the shredded BBQ pork over the chips. Sprinkle both types of cheese over the top, followed by the diced red onions and pickled jalapenos.
- Place the sheet pan in the oven and bake for 8-10 minutes until the cheese is melted and bubbly, and the edges of the chips are slightly toasted.
- Remove from the oven and immediately add your fresh toppings. Drizzle with sour cream and extra BBQ sauce. Serve straight from the sheet pan while hot and crispy.
Notes
Use sturdy tortilla chips to hold all toppings without getting soggy. Experiment with cheese blends for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Appetizer
- Method: Instant Pot and Baking
- Cuisine: Mexican