Nacho momma’s game day snacks – twist your tastebuds this season!
Nachos for the win! Next on the list for our Game Day recipe series, we’ll be whipping up one of America’s favorite GameDay dishes…
We like to focus on the protein when making nachos, since the chips are really just delivery vehicles for all of your toppings. We throw a pork shoulder in the crockpot for a few hours with some roasted veggies, broth and a sweet ale. The veggies add a layer of flavor that cannot be created in any other way, the broth adds body and mouthfeel, and the ale brings the perfect touch of sweetness that lets the pork shine. Enjoy this tasty dish while watching your favorite game this weekend!
Pulled Pork Nachos
- 2 tablespoons sea salt
- 1 tablespoon ground chili powder
- 1/2 teaspoon ground cinnamon
- 4 to 4.5 pounds boneless pork butt
- 2 tablespoons ghee or oil
- 8 medium garlic cloves, smashed
- 2 medium habanero chiles, slices into rounds
- 2 medium yellow onions, peeled and chopped
- 2 stalks celery, chopped
- 16 oz. bone broth (either chicken or beef)
- 16 oz. brown ale
- 1 tablespoon cider vinegar
- tortilla chips
- diced avocado
- chopped cilantro
- sliced jalapeno
Heat oven to 375F.
On a large sheet pan, toss garlic, habanero, onion and celery with 1 tablespoon melted ghee or oil. Season lightly with salt and place in oven for 20 minutes, or until slightly brown.
Heat remaining ghee or oil in a large skillet over medium-high heat. Combine sea salt, ground chili and cinnamon and rub pork butt thoroughly.
Carefully place pork butt into hot skillet and brown on all sides, turning frequently to prevent burning. Adjust heat as needed.
Combine browned pork butt, roasted vegetables, beer and bone broth in slow cooker and set heat to high. Cover and let cook for 4-10 hours, until pork shreds easily with a fork.
Remove pork from crockpot and set aside. Strain liquid through a fine mesh strainer into a sauce pot and discard vegetables. Carefully skim fat from liquid and discard, or keep for use as cooking fat. Place pot of braising liquid on stovetop over medium-high heat and let simmer to reduce by half.
Once pork has cooled enough, use your hands to pull apart, removing any connective tissue or fat. Once braising liquid has reduced by half, place liquid in freezer to cool. Once cool, combine pulled pork and reduced braising liquid.
When ready to eat nachos, heat oven to 350F.
Spread tortilla chips onto sheet pan. Add pulled pork and cheese of choice and place into oven for 10-12 minutes or until cheese and meat are cooked to your desired doneness.
Remove nachos from oven and garnish with remaining toppings and/or any other toppings you desire.
Enjoy with our zesty and refreshing Michelada!
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