Pulled Pork Nachos
Servings: 4 servings
This crowd-pleasing Pulled Pork Nacho recipe is melt-in-your-mouth tasty. With Dei Fratelli Tomato Puree, red onion, and topped with hot peppers and colby jack cheese, this fusion of flavors is sure to make you the star of the BBQ.
Ingredients:
For Easy BBQ Sauce:
- 1 (28. oz.) can Dei Fratelli Tomato Puree
- 1 1/3 Cups Light Brown Sugar
- 1 Cup Honey
- 1 Tbsp. + 1 tsp. Apple Cider Vinegar
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. Tamari
- 1/2 tsp. Smoked Paprika
- 1 tsp. Black Pepper
For Pulled Pork Nachos:
- 1 Cup Easy BBQ Sauce Recipe
- 1 Cup Red Onion, sliced
- 1 Tbsp. Extra Virgin Olive Oil
- 1/4 lb. Pulled Pork, cooked
- 8 oz. Corn Tortilla Chips
- 1/2 Cup Black Beans
- 1 Cup Colby Jack Cheese, shredded
- 1 Tbsp. Cherry Bomb Pepper, minced
- Sour Cream, for garnish
- Chives, sliced for garnish
Instructions:
- Preheat oven to 400 F.
- Place red onion slices on a baking sheet and drizzle with olive oil. Bake for 20 minutes to caramelize.
- Make Easy BBQ Sauce by mixing all ingredients and placing in a large saucepan. Bring to a simmer over medium-high heat for 10 minutes to thicken.
- While onion is baking, add 1 cup Easy BBQ Sauce and the pulled pork to a small saucepan. Heat through over medium heat, about 5 minutes.
- Layer tortilla chips in a cast-iron skillet. Top with pulled pork mixture, caramelized red onion, black beans, cheese, and cherry bomb pepper. Place in oven for 5 minutes, or until cheese is melted.
- Garnish with sour cream and chives.
Chef's Tip:
Substitute cherry bomb pepper for your favorite hot pepper!
