When I was at one of our local pubs, Norma Rose Tavern, a few months back, they had a “special” called Pulled Pork Nachos that they made slow cooking the pork in beer! I have been wanting to re-create them ever since my first bite…..For the record, I’ve also totally stalked them to see if they would put them back on special….It hasn’t happened yet.
Would you believe me if I told you I found a way to re-create these fantastic nachos but still keep them healthy and totally satisfying….Yep, this would be my “healthified” version. I lightened up this recipe by using Better than Restaurant homemade baked tortilla chips and using a stronger, reduced fat sharp cheddar cheese. I boosted the flavor by adding a little smoky bacon to the spicy, bbq pulled pork then loaded up my nachos with a bunch of delicious toppers that keep you going back for more with every bite.
SLOW COOKER PULLED PORK NACHOS (print it!)
- 2 lb. pork shoulder, butt or loin
- 1/4 cup taco seasoning
- 2 slices bacon, diced
- 1 onion, chopped
- 1 poblano pepper, chopped
- 1/2 cup cilantro, roughly chopped
- 4-5 garlic cloves, minced
- 12 oz. beer
- 1/2 cup barbecue sauce
- 24 Mission Extra Thin Yellow Corn Tortillas
- 8 oz. reduced fat extra sharp cheddar cheese, finely shredded
- All your favorite nacho toppers ~ tomato, jalapeno, green onion, cilantro, salsa, avocado, 0% Greek yogurt for sour cream, etc. (counts points+ if applicable)
1. Spray slow cooker with nonstick spray. Rub the taco seasoning over the pork roast and place in the slow cooker. Top with the bacon, onion, poblano pepper, cilantro, garlic and beer. Cook on low for 8-10 hours or high for 4-6 hours. Remove pork from the slow cooker, discarding the juices, shred and set aside.
2. Preheat the oven to 400 degrees, Slice each tortilla into 8 pieces, spray with nonstick spray and sprinkle with coarse sea salt. Bake for 5-6 minutes or until the chips are slightly golden and crunchy. Repeat until all the chips are baked. I often just bake the number of batches I want for the people I am serving (usually 3-4 tortillas each).
3. Build your nacho goodness! Layer 19 chips on a plate. Measure out 1/2 cup pulled pork and mix in 1 heaping Tbsp. of bbq sauce. Sprinkle the pulled pork and 1/4 cup of shredded cheddar over the chips. Pile on your favorite toppings and enjoy!
Makes 10 nacho platters, 9 points+ each, SF + 4 WPA for the chips!
Nutritional information per serving calculated at caloriecount.com including the pork, chips & cheese, excluding any additional nacho toppers
STEP – BY – STEP:
You can save on points+ by selecting a lean pork loin roast, however, I have found that pork shoulders or butts (bone in or boneless and trimming excess fat off) yield a less dry pork.
Rub the pork loin with Taco Seasoning – use a package mix or make your own.
I decided to add in a little peppery goodness when I saw these “Hatch Chilies” at my local market. They are not hot at all (yep, totally ate a few pieces – The Husband was too scared to try). They remind me of poblanos so I’d say use whatever pepper inspires you – hot or not.
Chop up your veggie goodness that really does add in flavor…..
My “secret ingredient” ~ because I add bacon to pretty much everything!
Adding in 2 slices of chopped bacon gives this pulled the flavor that you smoked it in bacon goodness……
Place the pork, veggies and bacon in a prepared slow cooker.
The last “secret” ingredient ~ Liquid Aloha! I love saying that ~ it totally makes me want to go to Hawaii just because…..
Cover the pork roast with 1 bottle of beer and cook on low for 8-10 hours or high for 4-6 hours until the pork shreds with a fork. Remove pork, discard the juices, shred and set aside.
Combine 1 Tbsp. of any barbecue sauce with 1/2 cup shredded bacon and beer pulled pork deliciousness!
Layer it up….chips, spicy, Mexican bbq, pulled pork……
Cheesy goodness….feel free to pop the plate in the oven for a minute or two if you’d liked the cheese to melt all over.
Add color with tomatoes, cilantro, green onions, AVOCADO (totally not necessary, but, who doesn’t love it!), jalapenos….a dollop of 0% Greek yogurt for 0 points+ for sour cream…..pretty much whatever you like – the options are endless.
Yum! Did I mention you get to eat the entire plate for 10 points+ or Simply Filling + 5 WPA for the chips and avocado? Each bite is like having a crunch, spicy, smoky barbecue nacho followed up with a hint of beer.
Sorry I made you all wait like two months for this recipe….but, wasn’t it worth it?
Happy Wednesday all!