- Cowgirl Chef - http://cowgirlchef.com -

Superbowl Pulled Pork Nachos

Every now and then, even when it’s not Superbowl Sunday, I get a craving for nachos that won’t go away. And since this classic Tex-Mex staple isn’t something you routinely find on the menus of most New Mexican restaurants (ridiculous!), I sometimes make this pulled pork version at home. But it’s a dangerous exercise. Once I start eating these, I can’t stop.

To make the nachos, all you do is warm up some shredded pork in a 300°F oven for 15 minutes or so, cut a few tortillas in half and toast them on the rack at the same time, and then heap (and I do mean HEAP) on some pork, cheese, and sliced jalapeños and put this back in the oven until the cheese melts.

Which thankfully doesn’t take long. You can chop up some cilantro and throw this on top, too. Or add a squeeze of lime on your way to making another margarita. Super-simple. And did I mention delicious? 

Um, I think so.

I thought these nachos would be a great thing to make for the Superbowl. Just be sure and make the pulled pork a day or two in advance — it’ll taste better that way.

The pork’s easy to do ahead of time, and you want that, right? So you don’t miss a single commercial minute of the game. Want some other do-the-day-before ideas so you can sit back and relax the day of? Just click on the links at the bottom.

Oh, and Go TEAM! (I am such a football fan.)

Easy Pulled Pork

1. Preheat your oven to 300°F.

2. Mix the first 5 ingredients together in a bowl, then press all over the piece of pork shoulder, set in a glass baking dish. Cover and refrigerate for an hour or two or overnight.

3. Slide into the oven and cook for 4 to 5 hours, or until the pork is tender and falls apart with the touch of a fork. While the pork’s still warm, shred it with a fork.

 It’s better if you wait at least a day before eating — once the shredded pork is cool, simply refrigerate.


Four more great football-watching worthy dips: 

Roasted Red Pepper and Walnut Salsa

Carrot-Green Chile Hummus

Notos Pesto

Chipotle Guacamole with Toasted Pepitas