EZ Instant Pot Pulled Pork Nachos
Pulled Pork Nachos Recipe
Sometimes you just need a plate of goddam nachos.
Tried this recipe?Tag @la_faguette_ on Instagram!
Equipment
- Instant Pot (my fave linked below!)
Ingredients
FOR THE BBQ PULLED PORK!
- 1 to 2 pounds pork tenderloin, cut into inch or so cubes (chicken thighs or beef roast also work here)
- ¾ cup bbq sauce, use your fave! (I'd go with something less sweet here since the nacho cheese has a sweetness to it)
- ¼ cup chicken broth or water
FOR THE NACHO CHEESE SAUCE!
- 6 oz. velveeta cheese block, cubed small
- 6 oz. shredded cheddar (or other shredded melty cheese)
- 1 Tbsp cornstarch
- 12 oz. evaporated milk
- 1 jalapeño, chopped (remove seeds for less spicy)
- ¼ to ½ tsp white pepper
FOR QUICK-PICKLED RED ONION!
- recipe linked below!
OTHER TOPPINGS!
- tortilla chips
- sour cream
- guacamole
- jarred jalapeño
- scallion, chopped
Instructions
FOR THE BBQ PULLED PORK!
- Ok, y'all. Let's do the QUICK PICKLED RED ONION first, so it has maximum amount of time to pickle-ize.
- Next, place steam rack in your Instant Pot.
- Place cubed pork on rack. It's ok if some falls through.
- Pour in BBQ sauce and broth or water over your raw meat.
- Cook on high pressure (manual) for 30 minutes, then natural release for 10 minutes. Natural release means just leave it alone. When 10 minutes are up, press pressure release valve and then open her up.
- Remove pork from IP and shred with two forks. Keep BBQ liquids in the IP.
- Remove steam rack, dump pulled pork back into pot, and toss so meat can absorb liquid. Add more BBQ sauce if you wanna be extra slutty.
FOR THE NACHO CHEESE!
- While pork is in the Instant Pot, start your nacho cheese!
- In a medium pan (no heat yet!), toss both cheeses with cornstarch.
- Now place over medium heat. Add evaporated milk and whisk constantly until cheese is melted.
- Switch to low heat, add chopped jalapeño and white pepper (to taste) to cheese.
- Keep stirring cheese until desired consistency is achieved; the longer you keep it over heat, the thicker it will become. Remove from heat or keep on the lowest flame over the smallest burner.
ASSEMBLY!
- You can keep pork warm in the Instant Pot and cheese on the lowest setting (careful not to over-thicken) and just build your nachos without putting them in the oven. Or you can heat in the oven! As you wish!
- Preheat oven to 400°F.
- In an oven-proof vessel, layer nachos > pulled pork > nacho cheese. Repeat layers for full nacho hard-on.
- Bake for 5 minutes, or until everything is heated through.
- Top nachos with PICKLED RED ONION, jarred jalapeño, sour cream, guac, and scallion!
- LIVE YOUR BEST LIFE!!!
Notes
OMG DID YOU MAKE THIS?!?
Post your photo of this dish! Tag @la_faguette_ on Instagram and hashtag it #lafaguette ! Tried this recipe?Let us know how it was!
• CHIPOTLE SPIN:
Purchase a can of chipotle peppers in adobo. Add peppers and liquid from can to food processor and blend until smooth. When you add pulled pork back into its liquids, add a tablespoon at a time of chipotle paste. Stir and taste after each addition, adjusting with salt if necessary.
• REHEATING NACHO CHEESE:
Microwave, covered, is a perfectly acceptable way to reheat this cheese, or on the stovetop. Add milk to loosen up if necessary.
EQUIPMENT:
The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!