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Pulled Pork Nachos piled high with corn, beans, cheese and sour cream are the perfect appetizer and party food. Serve them on chips, or for a lower carb version, serve them over roasted bell peppers.
Some of my favorite meals are ones that can be prepared once, but served multiple ways to please everyone in the family. These nachos are a perfect example. I serve them traditionally, over chips, for my family, but for me, I love them over roasted bell peppers and topped with cheese! So delicious, satisfying and full of flavor, I don’t even miss the chips!
Place pork loin in crockpot. Cover in chicken broth, coconut aminos, garlic and honey.
Cook frozen pork loin on low for 8 hours and thawed pork loin on low for 6 hours.
When pork reaches an internal temperature of 145 degrees, shred pork.
To make traditional nachos, cover baking sheet in aluminum foil and layer tortilla chips, pork, corn, beans and cheese. Place sheet in oven and broil till cheese is melted.
To make bell pepper nachos, cover baking sheet in aluminum foil and place halved baby bell peppers on sheet. Cover in pulled pork and cheese (and any other topping you like) and bake at 350 degrees for 20 minutes.