Thank you, to my friends at Iowa Pork for sponsoring this post. This is a partnership between us and all the thoughts and opinions are my own.
For the ULTIMATE NACHO recipe, THIS, is the only one you’ll ever need! Pulled Pork, cooked in the Instant Pot is tender and juicy. Then when it’s layered over tortilla chips, then topped with cheese, beans, corn, tomatoes, and avocado, then drizzled with BBQ sauce, well, you’ve got a dish that’s destined for the record books!
If you are a fan of pulled pork, then this recipe has your name on it! It seems like everywhere you look, restaurants, home cooks and BBQ enthusiasts are serving up pulled pork and for good reason. It’s absolutely delicious!
There’s also a few facts you may not know about this popular cut of meat that I’d like you to know:
- Pulled Pork is made from a Boston butt which comes from high on the hog, above the shoulder blade, and has lots of juicy, marbled fat. This cut of meat is relatively inexpensive and lends itself to many different cooking methods like, smoking, slow cooking and the Instant Pot.
- Pork in grocery stores today is 16 percent leaner and 27 percent lower in saturated fat compared to 26 years ago. It’s a good source of nutrients important to our health such as thiamine, niacin, riboflavin, vitamin B-6, phosphorus and protein and a “good” source of zinc and potassium.
Also important to me is that when I buy a Boston butt or other cuts of pork, I’m supporting family farms here in the US. Did you know that about one third of the pork in the United States comes from Iowa? Supporting family farms is so important and I’m proud to know and trust folks who work hard everyday to give us good food to enjoy. To learn more about a modern family farm and pig farming, check out this link.
For my Ultimate Pulled Pork Nachos, I used my Instant Pot. I wanted my meat to turn out tender and juicy, plus, I wanted to cut down on the cooking time that smoking requires. After preparing the pork with my special rub, I placed it in the Instant Pot and set the time. Cooking pork in the Instant Pot is simple and easy. Just turn it on and let it work it’s magic. To make sure your pork is done to perfection, all you do is cook it for 15 minutes per pound. That’s it! It turns out perfect every time…trust me, I know this for sure.
After you’ve cooked and shredded the pork, now it’s time to build the nachos. This is where the fun comes in! I like to make my Ultimate Pulled Pork Nachos in a large cast iron skillet. It serves as a nice large vessel to layer your ingredients into plus once your nachos come out of the oven, the skillet is the perfect way to serve up your delicious creation. I pile up chips, pulled pork, cheese, beans, corn, jalapenos, avocado then top off the whole thing with a drizzle of BBQ sauce and sour cream.
Lastly, I add a big heaping forkful of pulled pork to the top because, well, what’s not to love with more pork, right? This is one ULTIMATE dish that’s great when you’re having folks over and it makes a great weeknight meal, too. With a few, first-rate ingredients, your Instant Pot and a little prep work, your friends and family will be wowed over these pulled pork nachos…I promise!
- 1 5-6 pound Pork - Boston Butt
- 3 tablespoon paprika
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 13 oz bag tortilla chips
- 2 cups cheddar cheese - shredded
- 2 cups Monterrey jack cheese - shredded
- 1 cup tomatoes - diced
- 1 15.5 oz can black beans, rinsed and drained
- 1 15.5 oz can corn, rinsed and drained
- 1 avocado - pitted and chopped
- 1/4 cup pickled jalapenos
- 1 cup BBQ sauce - your favorite
- 1 cup sour cream
- 2 tablespoons chopped cilantro if desired
In a small bowl, mix together paprika, mustard, garlic powder, brown sugar, kosher salt and pepper. Place pork in a glass baking dish and sprinkle over dry rub and pat into meat on all sides. Cover with plastic wrap and place in refrigerator for 1 hour.
Remove pork from glass container and place in Instant Pot. Set to pressure cook - high. Set time to 15 minutes per pound of pork. When timer sounds, turn Instant Pot off and allow steam to release naturally, approximately 20 minutes. When valve drops, remove lid and carefully remove pork from pot. Shred meat with two forks.
Heat oven to 350 degrees. Using a large cast iron skillet or oven proof pan, layer on tortilla chips covering bottom. Add a layer of pulled pork then sprinkle with cheddar and Monterrey jack cheese. Repeat with another layer. Place skillet in oven and cook for 10 minutes or until cheese has melted and chips are hot.
Remove skillet from oven. Layer on tomatoes, beans, corn, avocado and jalapenos. Drizzle on BBQ sauce and sour cream. Top with additional pulled pork and cheese.
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