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I find that I come up with the best snacks when I have a bunch of food in the fridge I need to get rid of. These skillet nachos just happen to be a perfect solution to this little problem. I had half of a pork shoulder I needed to use up. — If you are wondering why there was half a raw pork shoulder left in my fridge, well the original pork shoulder was a gazillion pounds. With just Zach and I living here, there was no way that we were going to be able to eat a gazillion pounds of pork in just a couple of days. As a result, I chopped it in half, cooked one half and froze the other. When I decided to remove it from the freezer, Zach promised he would make sausage. Well, he didn’t. So here we are, I had half of a pork shoulder left and had to use it up before it went bad. I feel like I’m going into too much detail about this. It’s really not that important. Anyway, in addition to the pork, I had cheese, avocados and cilantro to use up as well. These ingredients were the perfect platform for nachos. By the way, they were delicious and didn’t last very long. If you have a slow cooker and want it to put it to some good use, try this recipe out! It’s a great crowd pleaser, and even better for a party of 2. ;)
Beer: Evil Twin’s Ryan and the Beaster Bunny
Brewed By: Evil Twin Brewing / Two Roads Brewing Company
Description: Never in my life have I had a more flavorful and robust Saison. I love saisons, especially in the Spring and Summer months. This Farmhouse-Style Saison is like no other. It has just a hint of hops, but not in an overpowering way. It is cool, refreshing and just slightly sour (also, not in an overpowering way). It has hints of clove and other spice, but is not sweet in the slightest. I love it for this food pairing. I didn’t want anything heavy for these nachos, yet I wanted a beer with a lot of flavor and oomph. This beer definitely delivers in those departments. It’s the definition of “yum” in each and every sense of the word.
Skillet nachos are loaded up with BBQ pulled pork and are so addicting, they will be gone in minutes!
- 2 large yellow onions, quartered
- 1/3 cup brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2-3 pound pork shoulder
- 1 1/2 cups BBQ sauce, divided
- 10 ounces corn tortilla chips
- 1 cup white cheddar cheese, grated
- 1 cup monterey jack cheese, grated
- 1 14-ounce can black beans, drained and rinsed
- 2 jalapeños, seeds and stems removed, sliced into rings
- 1 large avocado, cubed
- 1/4 cup cilantro, chopped
- sour cream
- pico de gallo
- In a slow cooker (set on high for 4 hours, or low for 8-10 hours), place the quartered onions.
- In a small bowl, whisk together the brown sugar, chili powder, garlic powder and salt. Rinse the pork shoulder and pat dry with paper towels. Rub the pork shoulder with the brown sugar mixture, coating it in it''s entirety. Place the pork shoulder into the slow cooker. Pour 1 cup of the BBQ sauce on top of the pork and cook on high for 4 hours or low for 8-10 hours.
- Once the pork has cooked, removed the meat from the slow cooker and shred it with 2 forks. Set aside.
- Preheat your oven to 400 degrees F. In an oven-safe, 12-inch skillet, place one layer of corn tortilla chips. Top the chips with 3/4 cups of pulled pork. Drizzle 2 tablespoons of the remaining 1/2 cup BBQ sauce onto the pork. Top the pork with 1/2 cup cheddar cheese and 1/2 cup of monterey jack cheese. Repeat with another layer of chips, pork, BBQ sauce and cheeses.
- Top the second layer of cheeses with black beans and jalapeño rings. Top with a little more cheese if you''d like.
- Bake the nachos for 8-10 minutes or until the cheese is melted. Remove from oven and top with additional BBQ sauce, avocado and cilantro. Serve immediately with sour cream and pico de gallo. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Slow Cooker * Small Bowl * Whisk * Oven-Safe, 12-Inch Skillet *