Who likes dinners that let the slow cooker do most of the work for them? (waves hand wildly) We love Mexican food and we’re Taco Tuesday people like clockwork whether they’re turkey or fish tacos. There’s just something fun about Mexican food and letting people customize their heat level to their liking. I always give a hit of ghost pepper chili flakes to my portion while the hubby looks at me in horror due to an unfortunate ghost pepper cheese incident that reared itself well after consumption. That’s all you want to hear about that. Sometimes you want to mix it up a little but still have those underlying Mexican flavors that are like a fiesta in your belly.
Enter Pulled Pork Nachos.
On days you know you’re going to have a lot going on, this the perfect thing to have ready to go when you are. It’s filling, fun and makes you feel like you’re eating pub grub but a little healthier. I used organic, low salt tortilla chips, low salt black beans, a serving of cheese and just enough enchilada sauce to flavor it without drowning it. I don’t know if you could call this healthy necessarily but it’s always better to be able to have control over what you’re eating than leaving it up to the neighborhood cantina. Ready to dig in? The video shows you how to bring it all together and what the recipe should look like in different stages.
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Pulled Pork Nachos
Ingredients
- Small pork roast
- 1 can green chiles
- 1/2 tsp smoked paprika
- 1 tsp ground cumin, divided
- 3/4 cup red enchilada sauce
- 1/2 tsp chili powder
- 1/2 tsp chipotle powder
- 1 tbsp taco sauce
- 1 cup black beans
- 3 oz pepper jack cheese
- 2 scallions, chopped
- 3 servings tortilla chips
Instructions
- Add a small thawed pork roast to your crockpot. Season to your liking.
- Allow it to cook until the pork is fork tender (usually 4-6 hours)
- Shred it in the drained crockpot set on warm.
- Once shredded, add green chiles, about ½ cup of enchilada sauce, smoked paprika, cumin, chili powder and chipotle powder. Stir until well combined. If you want it a little more wet, add another ¼ cup of enchilada sauce.
- Allow it to simmer for 15 minutes.
- Layer your plate with a serving or two of corn chips, then a large spoon full of black beans, topped with a squirt of taco sauce.
- Place 4-6 ounces of the pulled pork on top of the chips.
- Sprinkle it with a serving of pepper jack cheese and when melted, top with chopped scallions and a little more taco sauce
- Enjoy!
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14 Comments
These look so good. I just started counting calories and this would be a perfect meal and filling too.
You know, nachos are the reason I need to count calories to begin with. A full circle moment, really.
This looks delicious!!! Pinning. 🙂 #embracingchangelinky
Your nachos look so flavorful and delicious! Happy Fiesta Friday and thank you for sharing!
Thanks so much!
I love pulled pork and I love nachos so this is a marriage made in heaven. Thank you for sharing at Snickerdoodle Create Bake Make link party.
One of our faves sure!
I love meals like this – great recipe! Thanks for sharing at the What’s for Dinner party!
My son has been asking me to make nachos, so this us just perfect. Thank you for sharing at The Really Crafty Link Party. Pinned.
These nachos look amazing. Love the flavours you have used, these are real comfort food. I’m sorry to hear about the ghost pepper cheese incident, but I think things like that happen to us all! Sharing this to the Hearth and Soul Facebook page. Thank you for being a part of the Hearth and Soul Link Party.
Definitely great flavors and yes they do! LOL
In my alternate reality, I could eat this everyday with a little extra cheese and be fit and healthy. Oh well, I’ll settle for a few times a month. Love the video and thank you for sharing with us this week at Celebrate Your Story. I hope you will join us again next week.
I hear ya!
These look awesome! Thanks for joining us on Friday Frenzy! P~
Thank you!