why make this recipe
Pulled pork nachos are a fun and delicious way to enjoy a crowd-pleasing dish. This recipe combines tender, flavorful pork with crispy tortilla chips and tasty toppings. Using an Instant Pot speeds up the cooking process and makes the pork incredibly easy to shred. Whether it’s game day, a party, or a family dinner, these nachos are sure to impress and satisfy everyone.
how to make Instant Pot Pulled Pork Nachos
Ingredients
- 1 tablespoon canola oil
- 1 3-pound boneless pork shoulder, trimmed and cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground pepper
- 1 12-ounce pilsner or lager beer
- 6 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 12 ounces tortilla chips
- 1 15-ounce can black beans, drained and rinsed
- 3/4 cup pico de gallo
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Pepper Jack cheese
- 1/2 cup guacamole
- 1/4 cup pickled jalapenos
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
Directions
- Set a 6-qt Instant Pot to the high saute setting. Heat the canola oil and season the pork with salt and pepper. Working in two batches, add the pork and cook until evenly browned, about 3-4 minutes.
- Stir in the beer, garlic, chili powder, oregano, and cumin; season with salt and pepper to taste. Select the manual setting, adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.
- Remove the pork shoulder from the Instant Pot and shred it using two forks. Season with salt and pepper to taste, if needed.
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat it with nonstick spray.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded pork (reserve the remaining pork for later use), black beans, pico de gallo, and cheeses.
- Place it into the oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
- Serve immediately, topped with guacamole, jalapenos, sour cream, and cilantro.
how to serve Instant Pot Pulled Pork Nachos
Serve these nachos hot and fresh from the oven. Offer a variety of toppings on the side, such as extra guacamole, sour cream, or even salsa, for guests to customize their plates. They make a great snack for game day, movie night, or any casual gathering.
how to store Instant Pot Pulled Pork Nachos
If you have leftovers, store them in an airtight container in the refrigerator. The pulled pork can last up to 3 days, while the nachos should be eaten within a day for the best texture. To reheat, you can warm the pork in a pan and freshen up the tortilla chips in the oven.
tips to make Instant Pot Pulled Pork Nachos
- For added flavor, marinate the pork shoulder in the spices and beer for a few hours before cooking.
- Use a mix of cheeses to enhance the cheesy goodness.
- Add your favorite toppings like chopped green onions or sliced olives for extra flavor.
- If you prefer, you can also try using roasted vegetables in place of beans for a different spin.
variation
You can switch up this recipe by using chicken instead of pork. Just adjust the cooking time to about 25 minutes in the Instant Pot. You can also experiment with different types of chips, like corn or flavored tortilla chips, for unique tastes.
FAQs
1. Can I use frozen pork shoulder?
Yes, you can use frozen pork shoulder. Just increase the cooking time to about 55 minutes for the best results.
2. What can I use instead of beer?
If you prefer not to use beer, you can substitute it with chicken broth or vegetable broth for a delicious flavor.
3. Can I make this recipe ahead of time?
Yes, you can prepare the pulled pork in advance. Just store it in the fridge and assemble the nachos right before serving.
Pulled Pork Nachos
Ingredients
Method
- Set a 6-qt Instant Pot to the high saute setting.
- Heat the canola oil and season the pork with salt and pepper.
- Working in two batches, add the pork and cook until evenly browned, about 3-4 minutes.
- Stir in the beer, garlic, chili powder, oregano, and cumin; season with salt and pepper to taste.
- Select the manual setting, adjust pressure to high, and set time for 40 minutes.
- When finished cooking, quick-release pressure according to the manufacturer’s directions.
- Remove the pork shoulder from the Instant Pot and shred it using two forks.
- Season with salt and pepper to taste, if needed.
- Preheat the oven to 400 degrees F.
- Lightly oil a baking sheet or coat it with nonstick spray.
- Place tortilla chips in a single layer onto the prepared baking sheet.
- Top with 2 cups shredded pork, black beans, pico de gallo, and cheeses.
- Place it into the oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
- Serve immediately, topped with guacamole, jalapenos, sour cream, and cilantro.