Spicy Pulled Pork Nachos


Spicy Pulled Pork Nachos

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    Crispy tortilla chips loaded with layers of tender pulled pork and all the best toppings, these nachos are a fan favorite. 

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    Servings and Ingredients

    Serves 8
    Pulled pork
    2 ½ lbs. pork butt
    1 tsp. coriander seed
    1 tsp. cumin seed
    1 tsp. fennel seed
    1 tsp. black peppercorns
    2 tsp. kosher salt
    1 tsp. dry mustard
    1 tsp. chili powder
    3 tbsp. brown sugar
    2 tbsp. vegetable oil
    ½ c. chipotle barbecue sauce
    ½ c. chicken stock
    Tortilla chips
    Sour cream
    Pickled red onions
    1 small jalapeno, diced
    1 small tomato, diced
    Radishes, thinly sliced
    Cotija cheese
    Fresh cilantro

    Things To Grab

    • Mortar and pestle
    • Dutch oven
    • Large board or platter


    1. Toast the coriander, cumin, fennel, and peppercorns in a pan over medium heat. Grind toasted spices using a mortar and pestle. Combine with salt, dry mustard, and chili powder. Coat the pork with spice rub. Let rest 1 to 2 hours or refrigerate overnight. 

    2. Heat oven to 300 degrees. 

    3. Add vegetable oil to dutch oven and sear pork, rendering off fat. Add brown sugar, ½ cup barbecue sauce, and chicken stock into the pot to deglaze and braise. 

    4. Cover pot and roast pork 3 hours, or until tender. Let rest 30 minutes, then shred. Mix ½ cup of the drippings from the pot into the pulled pork. 

    5. Layer tortilla chips in a single layer on a large board or platter. Cover with pulled pork, sour cream, cotija, jalapeños, tomatoes, and pickled red onions. Top with radishes and fresh cilantro. 

    Recipe Source:

    Courtesy of Coca-Cola