BBQ Pulled Pork Nachos

The endless cycle of “What’s for dinner” takes up a lot of my brain power some days. I like to play this game with myself and not allow dinner-time meals to become super plain and boring.

I will go through the list in my head, first I start with which type of cuisine: Mexican, Italian, Homestyle country, Middle Eastern, you see how it starts.
I will quickly rule out what type of cuisine I don’t want and move on to the cuisine that I really want to focus on.

So hear me out on this one, I decided on nachos, then my creative side got involved, so I talked myself out of basic nachos, and it morphed into using a pork tenderloin. I got to thinking about what pulled pork nachos with BBQ sauce would taste like, so you see the idea was born right there in the kitchen early that morning.
I knew I had a pork tenderloin in the deep freeze, I got it out thawed it out in the microwave and placed it into oil in a fry pan to sear it on each side.
When searing the pork like this, it will seal all the wonderful juices into the meat.

AFter the good sear on each side it went right into the slow cooker, smothered in BBQ sauce, 1/2 cup white vinegar, a pinch of salt, and red pepper flakes. I set the slow cooker on medium and let the cooking begin. Around the 4-hour mark, I peeked inside the slow cooker to see how everything was coming along. The pork had become soft enough for me to cut it into chunks, I added more BBQ sauce and before covering it I chopped up an onion and tossed it in the pot.

I let another 2 hours go by, and this time when I opened up the slow cooker’s lid, I could see the magic was beginning to happen. You know that point when the pork softens and is fork tender and has absorbed most of the sauce, this was finally happening in the slow cooker.
I took a pair of kitchen scissors and started to cutup the pork into chunks, then I was able to take 2 forks and began to shred the pork, mixing it into all the beautiful juices and sauce. I put the pot on low to slow cook while I prepped everything else for this highly anticipated dish.

The nachos started to come together quickly as I prepped the serving island by getting out all the remaining ingredients I would need at my fingertips when I was ready to dive in and eat the BBQ pulled pork nachos.
I set out sour cream, shredded cheese, chopped onion, BBQ sauce, fresh avocado and cilantro, and of course a big plate.

The secret to success is to create layers with the ingredients, chips, meat, BBQ sauce, cheese, repeat, chips, meat, BBQ sauce, cheese. Add your sour cream, avocado, onion, and cilantro on top of all this wonderfulness.

I hope you enjoy the BBQ pulled pork nachos as much as I do!

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