Memphis BBQ Pulled Pork Nachos
Ingredients
- 4 pounds pork roast or 6 - 8 pound bone-in pork shoulder
- 1 tablespoon olive oil
- 1 bottle of Heinz Sweet & Spicy BBQ Sauce
- 1 bag tortilla chips
- 8 oz. shredded cheddar cheese
- ½ cup red onion thinly sliced
- ½ cup green onion thinly sliced
Instructions
- Heat olive oil in large skillet over high heat.
- Sear all sides of pork roast until browned (1 - 2 minutes per side).
- Pour enough BBQ sauce into bottom of slow cooker to just cover the surface.
- Add pork and top with BBQ sauce (reserve 1 - 2 tablespoons for topping at the end).
- Cook on low for 6 - 7 hours or 3 - 4 hours on high, or until fork tender.
- Shred pork.
- Heat oven to 400º.
- Lay tortilla chips on a large cooking sheet, cover with pulled pork.
- Top with red onion and cheddar cheese.
- Bake for 8 - 10 minutes, until cheese is melted and chips are golden brown.
- Drizzle with remaining BBQ sauce and top with green onion.
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