BBQ Pork Sheet Pan Nachos with Pico & Chipotle Crema
Better than takeout! Easy crockpot pulled BBQ pork on cheesy nachos and topped with fresh pico de gallo and homemade chipotle crema is simple enough for a weeknight but delicious enough for a weekend dinner in!
Equipment
- Crock Pot
Ingredients
BBQ Pork
- 1 2.25 lb Boneless Pork Roast Can use a pork shoulder, but get at least a 6 lb shoulder
- 1 red onion, thinly sliced
- ¼ cup tomato paste
- ¼ cup dark brown sugar
- 1 tbsp molasses
- 2 tbsp Worcestershire sauce
- 2 ½ tsp chili powder
- ¼ tsp chipotle chili powder (optional, can replace with regular chili powder)
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
- ¼ tsp ground mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
Chipotle Crema
- ½ cup sour cream
- 1 tbsp half and half or cream
- ½ chipotle pepper in adobo, chopped
- 2 tsp chipotle in adobo sauce
Fresh Pico de Gallo
- 3 roma tomatoes, diced
- 1 small onion, diced
- 1 tbsp finely chopped fresh cilantro
- ½ lime
- ⅛ tsp salt
Chips & Toppings
- 1 13-oz bag tortilla chips pick a good chip!
- 1 jar BBQ sauce or make your own
- 8 oz Monterey Jack cheese, shredded
- 4 oz sharp white cheddar cheese, shredded
Instructions
Make the pork
- Coat a crockpot with cooking spray.
- Spread the sliced onion on the bottom of the crock pot.
- In a small bowl, mix the remaining ingredients for the BBQ (minus the pork!).
- Rub the BBQ mixture all over the pork and place the pork in the crockpot on top of the onions.
- Cover with the lid and cook on LOW 6-8 hours, or until pork shreds easily with a fork.
Make the Chipotle Crema
- In a small bowl, mix all the ingredients.
- Store in the refrigerator until the nachos are ready.
Make the Pico de Gallo
- Combine the diced onions, tomato, and cilantro in a small/medium bowl.
- Sprinkle the salt and squeeze the juice from the lime over the ingredients. Mix and store in the refrigerator until the nachos are ready.
Assemble the Nachos
- Preheat oven to 375°F.
- Line a large sheet pan with foil.
- Spread a single, but dense, layer of tortilla chips on the sheet pan.
- Sprinkle a thick layer of Monterey Jack cheese over the chips.
- Sprinkle a thin layer of sharp cheddar over the chips.
- Top with BBQ pork (as much as you'd like!)
- Drizzle BBQ sauce over the prepared nachos.
- Bake for 8-11 minutes until the cheese is fully melted. Remove the nachos from the oven.
- Top with a drizzle of Chipotle Crema and Pico de Gallo.
- Dig in!