Tailgating season is just around the corner. These Pulled Pork Nachos will satisfy even the hungriest huddle of football fans. Be sure to chill enough Cokes to wash it all down.
5-6 lb boneless pork butt
- 3 cans (12 oz) Coca-Cola
- ½ white onion, finely chopped
- 2 tsp garlic powder
- 1 tsp chili powder
- ½ tsp pepper
- 1 tbsp kosher salt
- tortilla chips
- shredded Monterey Jack cheese
- shredded cheddar cheese
- sliced jalapeño peppers (fresh or pickled)
- 1 can black beans, drained
Add pork butt to a large slow cooker.
In a large mixing bowl, combine Coca-Cola, chopped onion, garlic powder, chili powder, and pepper. Sprinkle the mixture with the salt. Once the mixture stops fizzing, pour over the pork butt in the slow cooker.
Cover and cook for 6 hours on low. The meat should shred easily. If not, cook for up to another 2 hours.
Remove the pork butt from the slow cooker to a really large bowl. Set aside 2 cups of the liquid in the slow cooker. Discard the rest.
Shred the meat in the bowl, removing any large lumps of fat that might remain. Add shredded meat back to the slow cooker. Mix in 1-2 cups of Coca-Cola BBQ sauce. Add the reserved liquid as needed to keep the pulled pork moist, but not wet. Too much liquid will make the tortilla chips soggy, leading to less-than-amazing pulled pork nachos.
Place one layer of tortilla chips on a platter. Top with pulled pork, then shredded cheese, black beans, and finally jalapeños. Repeat layers to create a pulled pork nacho mountain.
If your tailgating party is taking place near an oven, build the layers on an oven-safe pan and bake for around 10 minutes at 350º.
Coca-Cola BBQ Sauce
- 2 cups Coca-Cola
- 2 cups ketchup
- ½ cup Worcestershire sauce
- ½ brown sugar
- ½ steak sauce
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp pepper
Mix all ingredients in a large bowl. Make a day ahead of time to allow flavors to meld. For a spicier kick, add a tablespoon of your favorite hot sauce.