Description
Want a bold, shareable dish that’s perfect for game days, parties, or family gatherings? Southwestern Nachos are the ultimate recipe! These loaded nachos feature tender, slow-cooked pork drenched in BBQ sauce, layered with tortilla chips, fresh veggies, and a creamy cheese sauce.
Ingredients
- For the Pork:
- 2 boneless whole pork loin roasts (3-1/2 pounds each, 7 pounds total)
- 1 cup unsweetened apple juice
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon liquid smoke (optional)
- 2-1/2 cups barbecue sauce
- 1/3 cup packed brown sugar
- 2 tablespoons honey
- For the Nachos:
- 1 package (16 ounces) tortilla chips
- 1-1/2 cups frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium tomato, seeded and chopped
- 1 medium red onion, chopped
- 1/3 cup minced fresh cilantro
- 1 jalapeño pepper, seeded and chopped
- 2 teaspoons lime juice
- For the Cheese Sauce:
- 1 package (16 ounces) process cheese (Velveeta), cubed
- 1/4 cup 2% milk
Why These Ingredients Matter
- Pork Loin: Lean and tender, perfect for shredding and soaking up flavors.
- Apple Juice: Adds subtle sweetness and moisture to the pork.
- Garlic and Salt: Season the pork for savory depth.
- Liquid Smoke: Optional for a BBQ-like smokiness.
- Barbecue Sauce, Brown Sugar, Honey: Create a sweet, sticky glaze for the pork.
- Tortilla Chips: Provide a crunchy base for the nachos.
- Corn, Black Beans, Tomato, Onion, Cilantro, Jalapeño, Lime Juice: Add fresh, Southwestern-inspired crunch and zest.
- Velveeta and Milk: Melt into a creamy, pourable cheese sauce.
Substitutions and Variations
- Pork Loin: Swap with pork shoulder (same cooking time) or chicken breasts (reduce to 5-6 hours).
- Apple Juice: Use chicken broth or water with an extra tablespoon of brown sugar.
- Barbecue Sauce: Use a spicy or smoky variety, or make your own with ketchup and spices.
- Brown Sugar: Substitute with maple syrup or molasses.
- Honey: Replace with agave nectar or skip for less sweetness.
- Tortilla Chips: Use flavored chips (e.g., lime) or gluten-free chips.
- Corn: Swap with fresh or canned corn (drained).
- Black Beans: Replace with pinto or kidney beans.
- Jalapeño: Use pickled jalapeños or skip for less heat.
- Gluten-Free: Ensure barbecue sauce, chips, and cheese are gluten-free.
- Spicy Nachos: Add 1/2 teaspoon chili powder to the pork or extra jalapeños.
- Vegetarian: Skip pork and double beans; toss with BBQ sauce for flavor.
Instructions
Step 1: Prep Your Ingredients
- Cut each pork loin roast (3-1/2 pounds each) in half.
- Measure 1 cup unsweetened apple juice, 1 teaspoon salt, 2-1/2 cups barbecue sauce, 1/3 cup packed brown sugar, 2 tablespoons honey, and 1 teaspoon liquid smoke (if using).
- Mince 6 garlic cloves.
- Measure 1-1/2 cups frozen corn, 1 can (15 ounces) black beans (rinsed and drained), 2 teaspoons lime juice.
- Chop 1 medium tomato (seeded), 1 medium red onion, 1/3 cup fresh cilantro, and 1 jalapeño pepper (seeded).
- Cube 1 package (16 ounces) Velveeta and measure 1/4 cup 2% milk.
- Set out 1 package (16 ounces) tortilla chips.
Tip: Seed tomato and jalapeño to reduce excess liquid; mince garlic finely for even flavor.
Step 2: Prep and Cook the Pork
- Place Pork: Divide pork halves between two 5-quart slow cookers (two halves per cooker).
- Add Seasonings: In a small bowl, combine apple juice, minced garlic, salt, and liquid smoke (if using). Pour evenly over pork in both slow cookers.
- Cook on Low: Cover and cook on Low for 7-8 hours, until pork is tender and reaches an internal temperature of 195-205°F (90-96°C) for shredding.
Tip: If using one 6-quart slow cooker, cook all pork together, but ensure it fits in a single layer; check at 7 hours for tenderness.
Step 3: Shred Pork and Add Sauce
- Shred Pork: Remove pork from slow cookers and place in a very large bowl. Using two forks, shred into bite-sized pieces.
- Mix Sauce: Stir in barbecue sauce, brown sugar, and honey until pork is evenly coated.
Tip: Discard excess cooking liquid or save for another use (e.g., soup); shred pork finely for easy layering.
Step 4: Assemble Nachos
- Preheat Oven: Preheat oven to 375°F (190°C). Grease two 13×9-inch baking dishes with cooking spray.
- Layer Chips: Divide tortilla chips evenly between the two dishes, spreading in a single layer.
- Add Pork: Spoon half the pork mixture over each dish of chips, covering evenly.
- Make Topping: In a medium bowl, combine corn, black beans, tomato, red onion, cilantro, jalapeño, and lime juice. Mix well. Spoon evenly over the pork in both dishes.
Tip: Spread toppings evenly to ensure every bite has flavor; press gently to help layers stick.
Step 5: Bake
- Bake: Place both dishes in the oven and bake, uncovered, for 15-20 minutes, until heated through and chips are slightly crispy.
Tip: Check at 15 minutes; rotate dishes if your oven has hot spots for even heating.
Step 6: Make Cheese Sauce
- Melt Cheese: In a small saucepan over low heat, combine cubed Velveeta and milk. Stir constantly until melted and smooth, about 5-7 minutes.
- Keep Warm: Remove from heat and cover to keep warm until serving.
Tip: Stir cheese sauce frequently to prevent scorching; add an extra tablespoon of milk if too thick.
Step 7: Serve
- Drizzle Cheese: Drizzle warm cheese sauce over both pans of nachos.
- Serve: Serve immediately from the baking dishes with tongs or a spatula, alongside sides like guacamole, sour cream, or extra cilantro.
Tip: Serve hot for melty cheese; provide small plates and napkins for easy sharing.