Instant Pot Pulled Pork Nachos
User Reviews
4
6 reviews
Good
Instant Pot Pulled Pork Nachos
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Crowd-pleasing, fully-loaded nachos with the most amazing melt-in-your-mouth, juicy shredded pork. So tender, so good!
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Ingredients
- 1 tablespoon canola oil
- 1 pork shoulder 3-pound, boneless, excess fat trimmed and cut into 2-inch chunks
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper freshly ground
- 1 beer pilsner or lager, 12-ounce
- 6 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons oregano dried
- 1 ½ teaspoons cumin ground
- 12 ounces tortilla chips
- 1 black beans 15-ounce can, drained and rinsed
- ¾ cup Pico de Gallo homemade or store-bought
- 1 cup cheddar cheese shredded
- ½ cup pepper jack cheese shredded
- ½ cup guacamole
- ¼ cup jalapeños pickled
- 2 tablespoons sour cream
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Heat canola oil; season pork with salt and pepper. Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
- Stir in beer, garlic, chili powder, oregano and cumin; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove pork shoulder from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded pork (reserve remaining pork for later use), black beans, pico de gallo and cheeses.
- Place into 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.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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