Pulled Pork BBQ Nachos

You might notice a theme for this years’ Cinco de Mayo recipes …. a lot of ‘pulled meat’ which I swear was not intentional. Pulled meat may take a little longer to execute but lets be honest … we are in the middle of a pandemic and we have NOTHING BUT TIME. With everyone staying home this year it is a great opportunity to fine tune your Mexican food skills. Like I said, a pulled meat theme was not the goal this year but it sure worked out at that we and we aren’t complaining. These nachos are AMAZING! Who doesn’t like pulled pork on nachos? A snackers dream if you ask me. Give em a whirl the next time you want to step your snack game up!

Ingredients

• 1 Small Pork Tenderloin

• 1 Bag Restaurant Tostitos Chips

• 2 Cups BBQ Sauce

• 1-2 Cups Shredded Cheese

• 1 Cup White or Red Onion, chopped

• 1 Cup Tomatoes, chopped

• 1/2 Cup Green Peppers, chopped

• 1/2 Cup Sour Cream

• 1/2 Cup Pickled Jalapenos

• 2 Lime Wedges

• Salt & Pepper to taste

Directions

• Season pork roast with salt and pepper then smoke or cook the pork roast as desired in a smoker, on the BBQ or in a crock pot.

• Once roast is fully cooked, remove from heat, wrap in tinfoil and allow to sit 20 minutes.

• Pre-heat oven to 350F degrees. After 20 minutes, remove foil and shred pork to make pulled pork (use hands or 2 forks to shred).

• Combine the BBQ sauce and the pull pork in a medium to large pot and keep warm until you are ready to lay on the tortilla chips.

• Lay out as many nachos as possible on a flat baking sheet and top evenly with pulled pork (don’t put too much or it totally over powers the meal), vegetables and cheese. Bake for 5-10 minutes or until cheese begins to bubble. Broil for 3-4 minutes to lightly brown the cheese.

• Remove nachos from the oven and drizzle with sour cream. Serve with salsa.

** Vegetarian Option: Substitute shredded jackfruit for the pulled pork!