Loaded Sweet Pork Sheet Pan Nachos Recipe
The sweet pork mixed with all the vegetables and the crunch of chips, will change the game.
Serving6 people
Ingredients
- 1 pound pork roast
- 8 ounces chunky salsa
- 12 ounces Dr. Pepper
- 1 cup brown sugar
- 12 ounces corn tortilla chips
- 2 cups shredded cheddar cheese
- ½ cup black beans, drained and rinsed
- ½ cup corn, drained
- 1 Roma tomato, diced
- ¼ red onion, diced
- 2 jalapeno peppers, diced
- 2 Tablespoons sour cream
- ¼ cup fresh cilantro, chopped
Equipment
Instructions
- Place pork in the slow cooker, and fill with water until it reaches halfway up the roast.
- Cook on high for 3 hours.
- Drain the water and cut the pork in thirds.
- Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork.
- Cook on low for 3 more hours.
- Drain the liquid (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid.
- Preheat oven to 400 degrees F.
- Spread chips in an even layer on baking sheet.
- Top with pork and shredded cheese.
- Sprinkle on black beans, corn, tomato, onion and jalapeños.
- Bake for 5-10 minutes or until cheese has completely melted.
- Remove from oven.
- Spoon sour cream into a Ziploc bag, clip the corner of the bag, and drizzle over nachos.
- Top with cilantro and serve.
Notes
- If you are not a pork person, you could easily make this recipe with steak, shredded chicken, grilled chicken, beef, ground Turkey, or even meat free.
Nutrition
Calories: 436 kcal · Carbohydrates: 44 g · Protein: 28 g · Fat: 17 g · Saturated Fat: 9 g · Cholesterol: 89 mg · Sodium: 288 mg · Potassium: 500 mg · Fiber: 2 g · Sugar: 37 g · Vitamin A: 619 IU · Vitamin C: 8 mg · Calcium: 318 mg · Iron: 1 mg