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BBQ Pulled Pork NachosKokopelli Mexican Cantina from Kokopelli Mexican Cantina

Bbq Pulled Pork Nachos
Posted: 08/1/2011


4-6 pounds boneless pork butt
2 tablespoons kosher salt
4 tablespoons paprika
2 teaspoons granulated garlic
1 tablespoons granulated onion pepper
1-1/2 teaspoons ground black pepper
1 teaspoons cayenne pepper
2 teaspoons ground cumin
2 large onions quartered
1 package corn tortillas
2 cups Monterey Jack cheese
1 cup Curley’s Hickory Barbecue Sauce
1 jar sliced jalapenos
1 cup sour cream

Kokopelli Mexican Cantina


Set the pork on a large sheet of plastic wrap. In a medium bowl, combine all the seasonings. Rub the mixture onto the meat and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate for at least 6 hours or up to overnight. Cook the pork in a smoker or covered crock pot. If using a crock pot, then place pork on top of quartered onions and cook on low 10-12 hours. Remove meat and onions. Chop or shred meat and chop onions. Place back in crock pot and add barbecue sauce. Cut tortillas into quarters and fry. Arrange tortillas on a plate with the pork and then sprinkle with cheese. Melt cheese in the oven and top with jalapeno and a scoop of sour cream.

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