Saturday, March 11, 2017

loaded pulled pork nachos... 10 hours

the goods:

pulled pork:
2 pounds pork shoulder/butt, trimmed of excess fat
2 cans (4 ounces each) diced green chiles
1 can (12 ounces) Dr. Pepper
1/3 cup brown sugar
1 tablespoon apple cider vinegar
2 teaspoons liquid smoke
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
zest of 1 orange
1 cup barbecue sauce

3/4 cup frozen corn, thawed
white corn tortilla chips
1/2 cup black beans, rinsed and drained
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese
3 sweet peppers (red, orange, and yellow), sliced
1 avocado, chopped
2 scallions, sliced
sour cream
barbecue sauce for drizzling

Lightly spray the bowl of a slow cooker with nonstick cooking spray. Add pork. In a medium bowl, whisk together the chiles, Dr. Pepper, brown sugar, apple cider vinegar, liquid smoke, garlic powder, onion powder, salt, pepper, paprika, ginger, red pepper flakes, and orange zest. Pour over pork. Cover and cook on low for 8-10 hours or high for 4-6 hours. Remove pork to a cutting board and shred. Drain slow cooker of any remaining liquid. Return pork to slow cooker and add barbecue sauce; stir to combine.
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Place a layer of tortilla chips evenly to cover the pan. Top with pulled pork (as much as desired), then sprinkle with black beans and corn. Drizzle with a little bit of barbecue sauce then top with a generous amount of cheese. Bake for about 10 minutes, or until cheese is melted. Top with avocado, sweet peppers, sour cream, and scallions. Serve immediately.

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