Korean BBQ Pulled Pork Nachos

Korean BBQ Pulled Pork Nachos

Ok, so I really can’t stop listening to the new Drake album… aaaaand on Sunday I couldn’t stop eating these nachos. Korean BBQ Pulled Pork Nachos. Just in time to get me in the mood for warmer weather (please be here to stay). 

Ok, so what’s on this massive platter of tortilla chips? You have queso cheese, cheddar jack cheese, chili pineapple salsa, jalapenos, slow cooked Korean BBQ pulled pork, sour cream and Korean hot sauce. I was lucky enough to have the generous people over at We Rub You to send me some of their products to try. Korean BBQ is one of my favorite flavor combinations, and I was so excited when I came home to the package on my doorstep.

For this recipe, I slow cooked the pork using their original marinade and it was SO good. Was it everything I expected out of Korean BBQ sauce and then some? Yup. Their hot sauce was unlike anything I’ve tasted too. I thought it would taste similar to sriracha, but it was more like a spicy ketchup. I highly recommend buying these if you want to put an Asian twist on taco night…. ORRRR make these nachos!

As for the pineapple salsa…. I took the way easy way out. By that I mean that I bought pre-made pineapple salsa and added my own spin on it. I added garlic, chili powder and some red onion. I used fresh jalapenos that really brought the heat to the nachos. But I mean, spicy foods speed up your metabolism, so this is basically like a weight loss appetizer…. or not. So do yourself a favor, make these nachos this weekend, and you’ll be everyone’s new best friend.

Korean BBQ Pulled Pork Nachos

Ingredients

  • 1 bag of tortilla chips
  • 10 oz. queso fresco cheese crumbled
  • 8 oz. shredded cheddar jack cheese
  • 3-4 pork shoulder roast
  • 3 cups We Rub You Korean BBQ Marinade
  • 2 cups pineapple salsa
  • 2 jalapenos, sliced with the seeds
  • 1/4 cup sour cream
  • 1/4 cup hot sauce

Instructions

  1. In your slow cooker, place your pork shoulder roast and bbq sauce. Cook on high for 5 hours, or cook on low for 8 hours.
  2. Once your pork is done slow cooking, pull it from your cooker, and shred it. Set aside. Preheat your oven to 350.
  3. Line a large baking pan with aluminum foil and dump your bag of chips evenly across the pan. Sprinkle 3/4 (leave about 1-1 1/2 cups not sprinkled) of your cheese across the chips.
  4. Place your chips topped with cheese in the oven for about 12 minutes.
  5. Take your chips out, and top with your shredded pork and the rest of the remaining cheese. Set your oven to high broil and broil for about 5 minutes.
  6. Take out of the oven, top with your pineapple salsa, jalapenos, sour cream and hot sauce. Enjoy!
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