Happy Thursday everyone! I’m so happy to be back again today sharing another delicious recipe with everyone here at Memories by the Mile. I’m Deanna from Gloriously Made and love the 3rd Thursday of every month when I get to share tasty dishes such as this one with all of you.
My family and I are Mexican food fanatics! Anything and everything Mexican we devour! The above cast iron skillet filled with delicious Pork Nachos is a favorite Sunday evening treat at our house! Look at all the colors on these nachos! I’m salivating for these again as I share them with you. I love fresh veggies!
The pork recipe that I am sharing with you today can be used in many different recipes. We enjoy using the meat to make sandwiches, quesadillas, burritos, and our favorite… Pork Nachos! I like to cook the pork in the slow cooker for the day so it’s nice and tender. Once it’s done you can divide the meat up into containers for different meals for the week and then make your self some delicious nachos for the evening since you have been slaving all day long in the kitchen. 😉
- 1 large onion, diced
- 1 (5 lb) boneless pork shoulder roast
- 2 Tablespoons McCormick Grill Mates Backyard Brick Oven Seasoning (contains garlic, oregano, & red pepper flakes)
- 1 tsp salt
- 1 (10 oz) can condensed chicken broth
- 1 bag Tostito chips
- jalapeños, sliced
- black olives, sliced
- queso blanco cheese, crumbled
- tomatoes, diced
- 1 can of black beans, rinsed and drained
- green onions, diced
- cilantro, chopped
- Place diced onions in the bottom of a slow cooker.
- Rub your pork shoulder roast with McCormick seasoning. Place roast on top of the onions.
- Pour condensed chicken broth over the roast and cook on low for 8 hours or until so tender you can pull it a part easily with a fork.
- For the pork nachos you will need approximately 2-3 cups of pork. Save the remainder of your pork for bar-b-que pork sandwiches, quesadillas, or pulled pork burritos! Yum!
- When you are ready to make your nachos preheat your oven to 350 degrees. To assemble your pork nachos layer Tostito chips in the bottom of a cast iron skillet or 8x8 dish. Layer, in any order of your choice, the pulled pork, black beans, cheese, olives, tomatoes, jalapeños, green onions, and cilantro.
- In your preheated oven cook nachos for 15-20 minutes or until cheese is bubbly and turning slightly brown.
Be sure to try my Fire Roasted Salsa along with your nachos!
Then finish off your meal with these ever to die for Pralines!
Have a great weekend everybody!
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