5 from 1 vote
Pulled Pork Nachos with Chipotle Lime Créma
Prep Time
8 hrs 15 mins
Cook Time
5 mins
Total Time
8 hrs 20 mins
 

Delicious loaded nachos made with pulled pork, avocado, tomatoes, and a chipotle lime cream!

Course: Main Course
Cuisine: Tex Mex
Keyword: Loaded Nachos, Pulled Pork Nachos
Servings: 6 servings
Calories: 457 kcal
Author: Stephanie
Ingredients
  • bone-in pork shoulder/butt roast
  • chipotle powder
  • Mexican oregano
  • garlic powder
  • onion powder
  • salt
  • 2 T liquid smoke
  • broth
  • 1/2 c sour cream
  • 1/8-1/4 t chipotle powder
  • 1/8 t salt
  • zest of 1 lime
  • juice of 1/2 lime
  • 1 can refried beans
  • 1/8 c milk
  • 1/4 t salt
  • 1/4 t garlic powder
  • chips
  • 1 1/2 c shredded cheddar cheese
  • 1 jalapeño seeds and ribs removed, sliced
  • 1 c asadero cheese cubed
  • 1/8 c milk
  • 1/2 t salt
  • 2 roma tomatoes chopped
  • 2 avocaods cubed
  • 4 green onions chopped
Instructions
  1. Season pork with chipotle powder, Mexican oregano, garlic powder, onion powder, and salt. Place in crockpot, fill crockpot with broth until half of pork is submerged, and cook on low 8 hours, flipping halfway through. Shred before last hour of cooking and add liquid smoke. Reserve 1 1/2-2 c pulled pork for nachos.
  2. Heat oven to low broil.
  3. Prepare créma by mixing sour cream with chipotle powder, salt, lime zest and juice. Pour in plastic baggie and place in refrigerator until ready to serve.
  4. Mix can of refried beans with milk, salt and garlic powder.
  5. Line jelly roll pan with foil or parchment paper. Lay chips in single layer across pan, then dollop refried beans over chips, then shredded cheese, 1 1/2-2 c pulled pork, and jalapeño slices. Broil until cheese is melted. Remove from oven.
  6. Prepare queso blanco by placing cubed asadero cheese, salt, and milk in glass bowl, microwave in 1-minute intervals, stirring between until cheese is melted. Drizzle over nachos.
  7. Sprinkle nachos with tomatoes, avocados, and green onions. Drizzle with chipotle lime créma. Serve immediately.
Recipe Notes

PRESSURE COOKER: Cook pork as directed above, except using pressure cooker. If pork is not frozen, brown all sides of pork in open, heated pot with lid off before adding liquid. Once browned (or if frozen), add 1 c liquid and liquid smoke to pot, cover with lid, cook on meat setting 2 hours if frozen or 1 hour if thawed. Do a natural release, check meat, and if it shreds easily, it is done. Larger cuts of meat might need additional time. Continue to make nachos as instructed.

Nutrition Facts
Pulled Pork Nachos with Chipotle Lime Créma
Amount Per Serving
Calories 457 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Cholesterol 88mg29%
Sodium 1096mg48%
Potassium 636mg18%
Carbohydrates 16g5%
Fiber 7g29%
Sugar 4g4%
Protein 26g52%
Vitamin A 1000IU20%
Vitamin C 14.4mg17%
Calcium 422mg42%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.