Crock-pot pulled pork and homemade cheese sauce and guacamole make these nachos anything but ordinary.
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Yield: 8 servings
Category: Appetizers
Ingredients
2-1/2 lbs pork shoulder
1 medium onion, roughly chopped
1/2 cup chicken broth
1 tablespoon olive oil
2 cloves garlic, very finely chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 teaspoon espresso powder (optional or sub very finely ground coffee)
1/2 cup ketchup
1 tablespoon chipotle pepper sauce (or more to taste)
1 teaspoon agave nectar (or sugar)
1 teaspoon Worcestershire sauce
For the guacamole:
2 ripe Haas avocados
2 tablespoons lime juice
1 clove garlic, very finely chopped
1 tablespoon mayonnaise
Salt and freshly ground black pepper
Jalapeño pepper sauce
For the cheese sauce:
8 ounces cheddar cheese, coarsely grated
1-1/2 tablespoons cornstarch
1/2 teaspoon onion powder
1 cup whole milk, plus more as needed
Hot sauce to taste (we used Frank’s Red Hot)
For the nachos:
1 medium tomato, seeded and chopped
4 scallions, sliced
1/2 cup fresh cilantro leaves, chopped
Sour cream
One 13-ounce bag corn tortilla chips
Instructions
Prepare the pork:
Place the chopped onion in the bottom of a slow cooker and add the chicken broth.
Combine the olive oil, garlic, salt, cumin, coriander, black pepper and espresso powder (or very finely ground coffee) in a small bowl. Coat the pork on all sides with the mixture, set it on top of the onions, cover and cook until fork tender, 6 to 7 hours on the low setting.
Transfer the pork to a cutting board, trim off the excess fat and discard. Using two forks, pull the pork into shreds and give them a rough chop to make it easier to scatter over the chips.
Combine the ketchup, chipotle peppper sauce, agave nectar and Worcestershire in the bottom of a mixing bowl. Add the pork and combine well. Note: The pork will not be heavily sauced, just lightly coated.
Make-ahead tip: At this point, the pork can be refrigerated for later use. To reheat, place in a small casserole dish, cover tightly and bake in a 300°F for 30 minutes.
