The Art of Making Barbecue Pulled Pork Nachos: A Delicious and Cheesy Masterpiece

As we begin our journey to create the ultimate barbecue pulled pork nachos, it's essential to start with the foundation – a spice rub that will infuse our dish with flavor. I'm making a spice rub that consists of one tablespoon of paprika, one tablespoon of garlic powder, and one tablespoon of onion powder. These three ingredients provide a robust base for our spice blend, while adding a hint of sweetness with two teaspoons of brown sugar. By whisking these ingredients together, we create a harmonious balance of flavors that will complement the smoky taste of our pulled pork.

Now, let's move on to the star of the show – the pork shoulder. I've got pork shoulder cut into pieces, and it's going to get so tender and juicy with the right seasoning. To achieve this tenderness, we need to coat the pork in our spice rub. By doing so, we're locking in that flavor and creating a mouthwatering aroma that will make everyone crave more.

Next, I'm adding a tablespoon of oil to my Dutch oven, where the magic happens. Now, it's time to sear the pork on all sides until it gets a nice brown color. This step is crucial, as it not only enhances the flavor but also adds texture and visual appeal to our dish. While the pork is browning, I'll grab my onion and slice it up to add some sweetness to the pot.

As the pork cooks, we want to create a rich, savory broth that will complement our pulled pork perfectly. To achieve this, I'm going to add some chicken stock to the pot. This liquid gold will help cook the pork and infuse it with an incredible depth of flavor. Now, let's bring everything to a boil and cover the pot to allow the flavors to meld together.

Now that our pork is cooked, we need to shred it to create that tender, juicy texture that everyone loves in pulled pork. I'll get out my trusty shredder and carefully remove the meat from the bone, making sure to get every last bit of flavor. With our shredded pork ready, we can now move on to preparing the toppings for our nachos.

Our toppings are where things get really exciting! We've got sliced red onion, diced bell pepper, chopped pineapple, and sliced pepperoncini – each one adding a unique texture and flavor profile that will elevate our dish. Now it's time to assemble our nachos, which is all about layering. I'll start by layering half of my corn chips on the bottom of a skillet, ensuring an even layer for maximum crunch.

Next, I'll add some of my pulled pork, but before doing so, I need to mix it with some barbecue sauce to enhance the flavor and create that sticky, tangy consistency we all know and love. By spreading the pulled pork evenly across half of the corn chips, we're creating a solid foundation for our nachos.

Now, let's add some color and excitement to our dish! A sprinkle of pepperoncini will add a pop of green and a burst of flavor, while chopped pineapple will bring a sweet and tangy element that complements the smoky taste of our pulled pork. My red pepper adds a bright, beautiful touch, and my sliced red onion completes the visual appeal.

To tie everything together, I'll drizzle some more barbecue sauce on top of the nachos to create that signature sticky and savory flavor we all crave. Finally, I'll sprinkle some mozzarella cheese on top – it's the magic ingredient that will melt and hold everything together, creating a harmonious balance of flavors and textures in every bite.

And now, it's time to put our masterpiece in the oven! At 400 degrees for about 10 minutes, we'll allow the cheese to melt and the flavors to meld together. The result? A deliciously cheesy and loaded nacho dish that will leave everyone craving more. My family is going to go crazy for these barbecue pulled pork nachos – I can already imagine the satisfied smiles and oohs and aahs when they take their first bite.

"WEBVTTKind: captionsLanguage: enmy barbecue pulled pork nachos are super cheesy and loaded with tender pulled pork to start i'll make a spice rub i'll get a tablespoon of paprika a tablespoon of garlic powder and a tablespoon of onion powder and then a tablespoon of kosher salt and then a little bit of sweetness with two teaspoons of brown sugar i'll whisk this to combine and now i'll grab my pork i've got pork shoulder here that's been cut into pieces and this is gonna get so tender and juicy i'm gonna toss this with my spice rub now okay my pork is coated in the spice rub and now in my dutch oven here i'm gonna add a tablespoon of oil and now i'll add my pork and sear it on all sides i want to get some nice brown color to lock in that flavor now while this browns i'll grab my onion i'll slice this up and throw this into the pot and it'll add really nice sweetness stir it around and i'm gonna let these soften okay now the last thing that this needs is some chicken stock and this chicken sock is gonna help the pork cook and give it so much flavor okay and now i'll bring this to a boil okay now that this is boiling i'm gonna cover it up and i'll stick it in the oven and it's gonna braise at 300 degrees for two and a half hours all right i'm gonna check on my pork it smells so smoky and good i'm gonna get it out of the braising liquid and then i'm gonna shred it and then prep all my toppings for the nachos i've got sliced red onion diced bell pepper chopped pineapple and sliced pepperoncini okay now it's time to assemble and making nachos is all about layering i'm gonna start by layering half of my corn chips on the bottom of a skillet i'll get one even layer here and then i'm gonna layer on some of my pulled pork but i'm first gonna mix it with some barbecue sauce i'll mix this around and now i'll scatter on half of my pulled pork good even distribution now i'm gonna add some pepperoncini and chopped pineapple will add great sweetness now my red pepper these colors are so bright and beautiful and my sliced red onion all right and i'll drizzle on a little more barbecue sauce and then some mozzarella will melt and hold everything together i'll finish this up with a little more barbecue sauce and the rest of my mozzarella and now i'll stick this in the oven at 400 degrees for about 10 minutes until it's all melty and hot and gooey and good oh my goodness these look and smell amazing my family is gonna go crazy for thesemy barbecue pulled pork nachos are super cheesy and loaded with tender pulled pork to start i'll make a spice rub i'll get a tablespoon of paprika a tablespoon of garlic powder and a tablespoon of onion powder and then a tablespoon of kosher salt and then a little bit of sweetness with two teaspoons of brown sugar i'll whisk this to combine and now i'll grab my pork i've got pork shoulder here that's been cut into pieces and this is gonna get so tender and juicy i'm gonna toss this with my spice rub now okay my pork is coated in the spice rub and now in my dutch oven here i'm gonna add a tablespoon of oil and now i'll add my pork and sear it on all sides i want to get some nice brown color to lock in that flavor now while this browns i'll grab my onion i'll slice this up and throw this into the pot and it'll add really nice sweetness stir it around and i'm gonna let these soften okay now the last thing that this needs is some chicken stock and this chicken sock is gonna help the pork cook and give it so much flavor okay and now i'll bring this to a boil okay now that this is boiling i'm gonna cover it up and i'll stick it in the oven and it's gonna braise at 300 degrees for two and a half hours all right i'm gonna check on my pork it smells so smoky and good i'm gonna get it out of the braising liquid and then i'm gonna shred it and then prep all my toppings for the nachos i've got sliced red onion diced bell pepper chopped pineapple and sliced pepperoncini okay now it's time to assemble and making nachos is all about layering i'm gonna start by layering half of my corn chips on the bottom of a skillet i'll get one even layer here and then i'm gonna layer on some of my pulled pork but i'm first gonna mix it with some barbecue sauce i'll mix this around and now i'll scatter on half of my pulled pork good even distribution now i'm gonna add some pepperoncini and chopped pineapple will add great sweetness now my red pepper these colors are so bright and beautiful and my sliced red onion all right and i'll drizzle on a little more barbecue sauce and then some mozzarella will melt and hold everything together i'll finish this up with a little more barbecue sauce and the rest of my mozzarella and now i'll stick this in the oven at 400 degrees for about 10 minutes until it's all melty and hot and gooey and good oh my goodness these look and smell amazing my family is gonna go crazy for these\n"