Loaded Pulled Pork Nachos
Pressure cooked root beer pulled pork topped on tortilla chips, and smothered in cheese, salsa, and black beans.
Servings: 8 servings
Calories: 374kcal
Equipment
Ingredients
- 3-4 lb pork shoulder cut into chunks
- 1 cup Root Beer or other Soda
- 1 onion sliced
- 4 cloves garlic
- ⅓ cup brown sugar
- 1 ½ tablespoon chili powder
- 2 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 1 bottle BBQ sauce of choice
Nachos
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- 1 red onion diced
- 1 cup black beans drained, rinsed
- 1 cup salsa
Instructions
- Cut the pork shoulder into chunks.
- Combine the cloves of garlic, brown sugar, chili powder, salt, cumin, and cinnamon together.
- Dry rub it onto the pork.
- Add the sliced onions into the Instant Pot, followed by the cup of Root Beer.
- Place the chunks of pork shoulder into the pot and close the lid.
- Pressure Cook on MANUAL/PRESSURE COOK for 45 minutes.
- Allow the pot to naturally release pressure for 10 minutes.
- Remove the pork from the liquid and shred the meat.
- Add the BBQ sauce.
Pulled Pork Nachos
- Preheat the oven to 350°F
- Line a baking sheet with aluminum foil.
- Place tortilla chips on the foil and spread the pulled pork evenly on to the tortilla chips.
- Layer with cheese, red onions, black beans, salsa, and more cheese.
- Bake for about 12 minutes or until the cheese is melted.
Video
Nutrition
Serving: 1serving | Calories: 374kcal | Carbohydrates: 24g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 1094mg | Potassium: 630mg | Fiber: 4g | Sugar: 15g | Vitamin A: 896IU | Vitamin C: 4mg | Calcium: 257mg | Iron: 3mg
