Pulled pork + nachos + melted cheese + toppings + pickled jalapeños = the best appetizer/snack dinner. Enjoy these with a margarita or Mexican beer and you’ll love life. Summer isn’t over yet…so make these, eat them outside, and enjoy them with a nice adult beverage. You won’t be sorry.
Pulled Pork Nachos with Homemade Pickled Jalapeños
- For the pickled jalapeños:
- 4 jalapeños
- 3/4 c. apple cider vinegar
- 1/4 c. rice wine vinegar
- 1 1/2 T. sugar
- 2 cloves garlic
- 1 tsp. salt
- For the nachos:
- 4-5 lb. pork butt/shoulder
- 1/2 c. brown sugar
- 1 T. garlic powder
- 1 T. paprika
- 1 tsp. dry mustard
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- olive oil
- 12 oz. beer
- 16 oz. BBQ sauce (store bought or homemade)
- bag of your favorite tortilla chips
- 2 scallions, thinly sliced
- 8 oz. pepper jack cheese, shredded
- 4 oz. cheddar cheese, shredded
- 1/2 pint grape tomatoes, halved
- 1/2 medium red onion, chopped
- 1 avocado, diced
- handful of cilantro, chopped
- pickled jalapeños for topping!
- To make the pickled jalapeños, bring the vinegars, sugar, salt, and garlic to a boil in a small saucepan. Once boiling, remove from heat and let cool completely. Put sliced jalapeños in a mason jar or air-tight container with a lid, and pour over cooled pickling liquid. Refrigerate until ready to use! (I like to make mine 24 hours in advance so they have time to get delicious in the fridge).
For the pork, preheat the oven to 325℉. Make the pork rub. Combine brown sugar, garlic powder, paprika, dry mustard, cumin, chili powder, salt, and pepper in a small bowl. Stir to combine. Rinse off the pork butt and pat dry with paper towels.
Preheat a large dutch oven or soup pot with a lid to medium-high heat. Add a drizzle of olive oil to the pot. Rub spice mixture all over pork butt. Sear for 3-4 min per side. Add beer and cover. Bake for 3 1/2 to 4 hours until pork is falling apart.
Once pork is finished cooking, remove from pot and let cool for 15 minutes or so. Shred pork with forks or your hands and add to a large bowl. Add barbeque sauce and stir to combine.
Preheat broiler to high and position oven rack in the upper third of the oven. Arrange tortilla chips on a large baking sheet. Top with pulled pork (you won't use all of it) and shredded cheese. Top with pickled jalapeños. Place under broiler for several minutes or until cheese is melted and bubbly. Top with scallions, red onion, tomatoes, chopped cilantro, and avocado. Enjoy!