Pulled Pork Nacho Tray
These incredibly flavorful nachos are served with melted cheese, tomatoes, avocado, a drizzle of spicy sauce, and lime wedges. The pulled pork is the star of this dish, rich and succulent and braised until fork-tender. It can be made ahead, and the nacho tray assembled at the last moment.
Servings 8 servings
Ingredients
To assemble the nacho tray:
- ½ pound pulled pork with juices from these carnitas tacos or bbq sauce pork, see Notes below for recipe
- 8 ounces of tortilla chips
- ½ cup cooked black beans
- ½ cup corn kernels fresh or frozen
- 1 cup shredded cheddar cheese
Toppings (added after baking):
- ½ cup diced avocado
- ½ cup diced tomato
- ¼ cup sour cream
- 1 tablespoon lime juice
- fresh cilantro chopped
- jalapeño slices optional
Instructions
- Preheat the oven to 350°F (180°C).
- On a large baking sheet or oven-safe dish, spread 8 ounces of tortilla chips in a layer. They will overlap, and that is fine.
- Sprinkle ½ cup of shredded cheddar cheese over the chips.
- Add ½ cup cooked black beans, ½ cup corn kernels and the pulled pork evenly over the chips. Top with the remaining ½ cup of cheddar cheese.
- Bake in the preheated oven for 8-10 minutes, until the cheese is fully melted and bubbly.
- Remove the nacho bake from the oven and top with ½ cup diced avocado, ½ cup diced tomato and ¼ cup sour cream mixed with 1 tablespoon lime juice to make it more fluid. Garnish with chopped or whole fresh cilantro and jalapeño slices if desired, and serve immediately.
Notes
Slow cooker pulled pork: Season ½ pound pork shoulder with ½ teaspoon smoked paprika, ¼ teaspoon salt and ¼ teaspoon black pepper. Place it in a slow cooker with ½ cup homemade barbecue sauce or store-bought. Cook on low for 7 hours until the pork is tender and easily shreds with a fork. Shred the pork and mix it with the cooking juices. Set aside
