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Pulled Pork Nachos Recipe

La Faguette
Sometimes you just need a plate of goddam nachos.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine American
Servings 8 people

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?!? 
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