Pulled Pork Nachos

I made one of Pioneer Woman’s pulled pork recipes a couple months ago (which, btw is fantastic) and it made so much, I ended up storing the leftovers in the freezer and then forgot about them.  I recently came across the container of shredded pork and wondered how I could use this tender and juicy meat in a meal that was more exciting than sandwiches.  And then it dawned on me… Pulled Pork Nachos.  

After making these nachos with the leftover pulled pork, I decided it was so good that next time I would actually make the pulled pork just so that I could make these nachos.  After making nachos several times in the past and ending up with sad empty chips at the very bottom, I’ve learned that the only way to avoid this is to use a big baking sheet and spread a single layer of chips followed by toppings (in this case, pork, black beans, red onion, and cheese) and repeating the layers until the chips and toppings are entirely used. This works so much better than simply pouring out the whole bag of chips and piling the toppings over them all at once.  After the nachos are baked and the cheese becomes melty, add some chopped cilantro and sliced radishes on top for an extra fresh tasting crunch.  Serve with salsa, guacamole, and pickled anaheim peppers.    The pickled peppers add a nice tangy spice.  I actually think they are one of the key elements that make these nachos crazy good, so try not to leave those out.

This dinner comes together in minutes if you already have the pulled pork and pickled peppers prepared ahead of time.  Nothing like fancy nachos to make busy weeknights feel more fun!

Pulled Pork Nachos

Ingredients

• 14-ounce bag tortilla chips
• 3 cups shredded pulled pork, I used this recipe
• 1 15-ounce can black beans, rinsed and drained
• 1/3 cup finely diced red onion
• 8 ounces Monterey Jack Cheese, grated
• 1 small bunch radishes, sliced
• 1 small bunch cilantro, chopped
• For serving:
• Pickled anaheim peppers (see recipe below)
• Salsa and guacamole

Instructions

1. Preheat oven to 350.
2. On a large rimmed baking sheet, spread half of the tortilla chips. Layer with half of the pulled pork, black beans, onion, and cheese. Repeat once more with remaining ingredients.
3. Bake for about 20 minutes, until cheese is melted. Top with radishes and cilantro. Serve with pickled peppers, salsa, and guacamole.

Notes

adapted from Bon Appetit

Pickled Anaheim Peppers

Ingredients

• 2 anaheim peppers
• 1/2 cup cider vinegar
• 1 tsp honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon mustard seeds

Instructions

1. Cut the stems off the peppers and use a paring knife to scrape the seeds out of the centers of the peppers. Slice the peppers into 1/8-inch thick rings.
2. In a small saucepan, bring 3 cups of water to a boil. Add the sliced peppers and cook the peppers on low for 2 minutes. Drain and add peppers to a small glass jar.
3. In a small mixing bowl, combine the cider vinegar, honey, and salt. Stir until salt and honey are dissolved. Pour mixture over the peppers and sprinkle in the mustard seeds. Allow peppers to sit in the vinegar solution for at least a few hours before serving. Keeps in the refrigerator for at least 2 weeks.