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Hey there, fellow food lovers! Today, I'm sharing one of my absolute favorite game-day recipes, and honestly, a crowd-pleaser any day of the week: Pulled Pork Nachos with Chipotle BBQ Sauce. I first made this for a Super Bowl party, and let me tell you, it was a total hit! Everyone went crazy for these flavor-packed nachos. This recipe isn’t just about the food; it's about the memories created while making and sharing it. It is a recipe that truly brings people together.
This recipe starts with slow-cooked pork shoulder, infused with a smoky, spicy chipotle BBQ sauce. The flavor is incredible. But the best part? It's surprisingly easy to make. Even if you're not a seasoned cook, you can definitely pull this off (pun intended!). I'll walk you through every step, ensuring you create a dish that even the pickiest eaters will adore. Plus, you can customize it with all of your favorite nacho toppings! What's not to love?
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Required Equipments
- Large oven-safe skillet or baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs or spatula for serving
Pulled Pork Nachos with Chipotle BBQ Sauce: Frequently Asked Questions
Pulled Pork Nachos with Chipotle BBQ Sauce
These pulled pork nachos with chipotle BBQ sauce are ridiculously easy to make, yet incredibly flavorful! Get ready for a flavor explosion in every bite.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 180 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: preheat your oven to 375°F (190°C). This is crucial for perfectly melty cheese and crispy tortilla chips.
- In a large bowl, mix together the chipotle peppers in adobo sauce (make sure to finely chop them!), brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and salt. Whisk it all until it’s a smooth, luscious sauce. This is where the magic happens!
- Season your pork shoulder generously with salt and pepper. Don't be shy! We want that flavor to really penetrate.
- Place the seasoned pork shoulder in the large oven-safe skillet or baking dish. Pour the chipotle BBQ sauce over the pork, ensuring it's fully coated. Mmm, that aroma!
- Cover the skillet tightly with foil and bake for 2.5-3 hours, or until the pork is incredibly tender and easily shreds with a fork. Patience, my friend, patience!
- Remove the foil and continue to bake for another 30 minutes to allow the sauce to thicken and the pork to slightly caramelize—giving it that beautiful BBQ glaze. Don't walk away though!
- Once the pork is cooked through, let it rest for about 15 minutes. This allows the juices to redistribute, resulting in unbelievably moist and tender pulled pork.
- Using two forks, shred the pork, breaking it into nice, manageable pieces. Make sure you mix in the delicious BBQ sauce that has accumulated in the skillet—don't waste a drop!
- Arrange your tortilla chips on a large platter or baking sheet. Top generously with the shredded pulled pork. I recommend using a heaping amount!
- Next, add your favorite nacho toppings. Think shredded cheddar cheese, jalapenos, diced onions, sour cream, guacamole, or even a sprinkle of cilantro. The possibilities are endless—have fun with it!
- Bake the nachos in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent burning!
- Carefully remove the nachos from the oven and let them cool slightly before serving. This prevents any melty cheese burns.
- Serve immediately and enjoy your amazing pulled pork nachos. They're seriously addictive!
📝 Notes
- If you want an extra kick, add more chipotle peppers. Taste and adjust!
- Feel free to get creative with your toppings! This is where you get to express your inner nacho artist!
- For extra smoky flavor, you can use a smoker to cook the pork shoulder.
- Leftovers are just as delicious, if not more so, the next day!
- This recipe is easily scalable. Simply multiply the ingredients to make a larger batch. Perfect for parties!
🍎 Nutrition
Calories: 700kcal
Protein: 45g
Fat: 40g
Carbohydrates: 60g
Fiber: 10g
Calcium: 200mg
