Crockpot Pulled Pork Nachos
Serving Size / Yield
- 4 lb Boneless Pork Shoulder
- 2 tbs Kosher Salt
- 1 tsp Freshly Ground Black Pepper
- 1 tbs Dried Oregano
- 2 tsp Ground Cumin
- 1 tbs Olive Oil
- 1 Onion, chopped
- 1 Jalapeno, seeded and cored, chopped
- 4 Garlic Cloves, minced
- 2 Oranges, juiced
- 1 lb Sharp Cheddar Cheese
- 1 14-oz bag Tortilla chips
- 4 C Pulled Pork
- 1 C Black Olives, sliced
Start this recipe for crockpot pulled pork nachos by rinsing and drying your pork shoulder. Rub the pork with first with salt and pepper. Combine the oregano, cumin, and olive oil in a small bowl. Stir to combine and then rub all over your pork shoulder. Set the pork into your crockpot with the fat cap facing up. Scatter the onion, jalapeno, and garlic around the pork. Pour in the orange juice. Cover and cook on low for eight to 10 hours or on high for six hours.
Once finished cooking, remove from the crockpot and shred using two forks.
For Crispy Pork: shred the pork shoulder and then heat one tablespoon of olive oil in a large skillet over high heat. Once hot, add the shredded pork and press down into the pan with your spatula. Cook until the bottom is golden brown and crispy. Skim the fat off the top of the juices in your slow cooker and pour a bit of the liquid over your crispy pork. Serve over nachos.
This pork is great, crispy or not. Either way you choose to cook it, continue by preheating your oven to 450 degrees. Shred your cheese and then line a baking sheet with foil. Spread out your tortilla chips in an even layer and top with half of the shredded cheese. Bake for five minutes or until the cheese is melted. Remove from the oven and assemble your nachos.
Set cheesy chips onto a serving platter. Top with warm pulled pork and olives. Serve immediately.