- 6-7 pound pork shoulder
- 14 oz can of Stout beer
- 3 cloves garlic
- Salt & Pepper
- 2 cups barbecue sauce
- Tortilla chips
- Shredded Cheese
- Nacho toppings
Hooray for Friday! I’ve been out traveling for my full-time job all week so today really feels like Tuesday to me. Thank goodness it is not! I’m wrapping up my Super Bowl party recipe week with nachos. I put a twist on the traditional Mexican nachos by including a BBQ pulled pork cooked up in the crock pot. You might want to eat these with a fork!
The pork will take some time to cook so be sure to get it started early! Season the pork shoulder generously with salt and pepper. I also used a McCormick Grill Mates® Applewood Rub to add a slight smoky flavor. Place the roast into the crock pot and place the garlic and stout into the bottom of the bowl and set on low for 6 hours.
Once the roast is fully cooked, remove from the crock pot and allow to stand for 10 minutes. Shred the roast and place the meat into a bowl. Gently toss the meat with a barbecue sauce of your choice. You can make it as saucy or dry as you like.
I chose to make small clusters of nachos for easier, individual servings. Cluster the chips on a baking sheet and layer cheese in between the chips. Place spoonfuls of refried beans onto the chips and place in the oven on 350° for 5-10 minutes, until the cheese begins to melt. Spoon the barbecue pork on top of the chip clusters and bake for an additional 5 minutes. Remove the pan from the oven and place the chip clusters onto plates to serve. Top the chips with your favorite nacho toppings including jalapeños, sour cream, green onion and avocado.