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Gourmet Nachos with Pulled Pork

Gourmet Nachos with Pulled Pork

As we approach the end of the Playoffs, with the Big Game right around the corner, finger foods are the way to go when it comes to entertaining. If you’re like us, you don’t want to spend hours in the kitchen the day of the game… You want to be in front of the TV, enjoying delicious food, rooting for your team.

These Gourmet Pulled Pork Nachos are the perfect solution, because you can do most of the prep work early and make the pulled pork in the oven or a crock pot the night before.

Adding the pulled pork to nachos gives this traditional dish tons more flavor, plus include sides of fresh sour cream, salsa verde, guacamole, ranchera sauce and chipotle peppers in adobo sauce, and your guests will be salivating for more.

Enjoy this delicious finger food with Artur Steinmann Grüner/ Silvaner white blend from southern Germany – a brightly-fruited delicious white wine that will go well with the pork and the various spices in this dish.  For the beer drinkers at your Playoff Party, we recommend the impeccably balanced Sierra Nevada Celebration Ale.  This malty, well-hopped ale will help quench the thirst of any beer drinker and pair well with the rich spice in this dish.



Pulled pork shoulder
Cheese sauce, homemade
Guacamole, homemade
Various toppings

For the pork:
2-1/2 lbs pork shoulder
1 medium onion, roughly chopped
1/2 c chicken broth
1 tbsp olive oil
2 cloves garlic, very finely chopped
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp freshly ground black pepper
1 tsp espresso powder (optional or substitute very finely ground coffee)
1/2 c ketchup
1 tbsp chipotle pepper sauce (or more to taste)
1 tsp agave nectar (or sugar)
1 tsp Worcestershire sauce

For the guacamole:
2 ripe Haas avocados
1 jalapeño, finely chopped (for milder guacamole, remove seeds & membrane)
1 clove garlic, very finely chopped
1/4 red onion, finely chopped
8 sprigs fresh cilantro, finely chopped
1 lime, juiced
Salt and freshly ground black pepper

For the cheese sauce:
8 oz cheddar cheese, coarsely grated
1-1/2 tbsp cornstarch
1/2 tsp onion powder
1 c whole milk, plus more as needed
Hot sauce to taste (we used Frank’s Red Hot)

For the nachos:
1 medium tomato, seeded and chopped
4 scallions, sliced
1/2 cup fresh cilantro leaves, chopped
Sour cream
One 13-ounce bag corn tortilla chips


Prepare the pork:
Place the chopped onion in the bottom of a slow cooker and add the chicken broth.

Combine the olive oil, garlic, salt, cumin, coriander, black pepper and espresso powder (or very finely ground coffee) in a small bowl. Coat the pork on all sides with the mixture, set it on top of the onions, cover and cook until fork tender, 6 to 7 hours on the low setting.

Transfer the pork to a cutting board, trim off the excess fat and discard. Using two forks, pull the pork into shreds and give them a rough chop to make it easier to scatter over the chips.

Combine the ketchup, chipotle peppper sauce, agave nectar and Worcestershire in the bottom of a mixing bowl. Add the pork and combine well. Note: The pork will not be heavily sauced, just lightly coated.

*Make-ahead tip: At this point, the pork can be refrigerated for later use. To reheat, place in a small casserole dish, cover tightly and bake in a 300°F for 30 minutes.

Prepare the guacamole:
Slice the avocados in half lengthwise, remove the pit, scoop out the flesh with a spoon and place it in a mixing bowl. Add the lime juice and garlic, then mash the mixture with a fork. Combine mixture with red onions, jalapeño and cilantro. Season to taste with salt and pepper.

*Make-ahead tip: To store the guacamole place it in a suitably sized container with a tight fitting lid. Cover with plastic wrap, gently pressing the wrap directly onto the top of the guacamole, then seal with the container’s lid. Stir before serving.

Prepare the cheese sauce:
Place the cheese in a mixing bowl and sprinkle with the cornstarch and onion powder. Toss until the cheese is well coated and set aside.

Heat the milk in a saucepan over medium-high heat, stirring constantly. Bring to a rapid simmer, then begin adding the cheese, 1/2 cup at a time, whisking until smooth after each addition before adding more. Once all the cheese has been added, stir in the hot sauce to taste. Continue cooking, whisking constantly until the sauce is smooth and creamy. You may want to add a little extra milk if you feel the sauce is too thick. Remove from the heat and cover to keep warm as you assemble the nachos.

*Make-ahead tip: You can make the cheese sauce ahead of time, refrigerate and reheat in a saucepan over low heat. You can also reheat it in the microwave, but we don’t recommend it.

To assemble the nachos:
When ready to serve, place a layer of tortilla chips on a large platter. Scatter some of the pork, chopped tomato, scallions and cilantro evenly over the top. Drizzle on some cheese sauce, then repeat the process, making 3 or 4 layers total. Top with the guacamole in the center and add a dollop of sour cream.

~guacamole: A. Washington

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