Nachos are a popular snack and appetizer that can be customized with a variety of toppings. One delicious variation is making nachos with tender, flavorful sous vide pulled pork, topped with melted cheese and spicy jalapeños. This recipe combines slow-cooked pork with crispy chips for a satisfying dish perfect for any gathering.
Ingredients
- 2 pounds pork shoulder or pork butt
- Salt and pepper to taste
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 cup barbecue sauce (optional)
- 1 bag tortilla chips
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1-2 jalapeños, sliced
- Fresh cilantro for garnish (optional)
Preparation
Start by seasoning the pork shoulder with salt, pepper, smoked paprika, garlic powder, onion powder, and cumin. Place the seasoned pork in a vacuum-sealable bag or a resealable zipper bag, removing as much air as possible. Cook the pork in a sous vide water bath at 165°F (74°C) for 24 hours for tender, pull-apart meat.
Once cooked, remove the pork from the bag and shred it using two forks. Mix in barbecue sauce if you prefer a sweeter, saucier flavor. Set aside.
Assembling the Nachos
Preheat your oven to 375°F (190°C). Spread a layer of tortilla chips on a large baking sheet or oven-safe dish. Evenly distribute the shredded pulled pork over the chips, then sprinkle generously with shredded cheese. Add sliced jalapeños on top for a spicy kick.
Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with fresh cilantro if desired.
Serving Suggestions
Serve the nachos hot, straight from the oven. They make a great appetizer or main dish for casual gatherings. Pair with sour cream, guacamole, or salsa for added flavor. Enjoy the perfect combination of smoky pork, melted cheese, and spicy jalapeños!