Pulled Pork and Avocado Nachos

Ingredients:

Pulled Pork
2 lbs. pork butt
2 c. brown ale
½ c. brown sugar
⅓ c. Dijon mustard
¼ c. molasses
1 tsp. cinnamon
1 tbsp. kosher salt
1 tbsp. fresh cracked pepper
½ tsp. garlic powder
¼ tsp. cayenne pepper

Nachos
1 bag tortilla chips
1½ lbs. cheese
½ c. corn
¾ c. black beans
½ c. jalapenos
½ c. sliced red onions

Additional toppings
¼ c. sweet BBQ sauce
½ c. sour cream
1 avocado, diced
½ c. cilantro
1 lime (squeezed)

Directions:

Start by preparing the pulled pork first. Place pork butt in the bottom of a slow cooker. In a large mixing bowl, mix the remaining ingredients. Once all ingredients are fully mixed, pour mixture over pork butt. Set slow cooker to low and leave for about 8 hours.

To prepare the nachos pre-heat the oven to 350 degrees F. To prevent sticking, cover a baking sheet with nonstick spray before assembly. Place half of your chips, pulled pork, black beans, corn, jalapeños, onions, and half of your cheese for the first layer. Then construct a second layer and repeat with the remaining ingredients. Bake for 20-25 minutes until cheese is melted. After nachos are complete, top with any additional toppings you desire. We recommend drizzling ¼ cup sweet BBQ sauce, a few dollops of sour cream, diced avocado, cilantro, and freshly squeezed lime juice.

NOTE:
If you’re having a bunch of friends over to watch the game, there’s nothing better to serve than a big tray of nachos. In this video we show you how to take your nacho game to the next level, by adding a sweet and salty pulled pork that’s braised in beer. Check out the recipe below to make it yourself.