Introduction: BBQ Bacon and Pulled Pork Nachos

Some of my favorite things all packed into one pile of deliciousness.    
How can you go wrong with bacon and pulled pork slathered in barbecue sauce then spooned over tortillas, sprinkled with green onions then topped with cheese.  Add a few more goodies and it's a complete meal.

1 pound thick sliced bacon, cut into bite sized pieces
1 pork shoulder
Liquid smoke
Barbecue sauce
Tortilla Chips
1 bunch green onions
Shredded cheese (either cheddar or Monterey Jack, or a combo of both)
1/2 avocado, diced
1 jar nacho jalapeno's 
Sour cream

Step 1: Slow Cookin'

Rub the pork shoulder with some liquid smoke and any bbq rub you may like (optional) then place in the slow cooker.  Add the bacon and cook on medium low until the pork reaches an internal temperature of 145 degrees.  

Step 2: The Bacon

I cooked the bacon with the pork just to make sure all the flavors blended but after several hours of slow cooking the bacon needed crisping up.   When the pork was done I put it on a cutting board to shred and put the bacon in a saute pan to cook a little longer so it would get crisp.
Preheat oven to 350 degrees.
While the bacon is cooking, shred the pork and put in a bowl with a bottle of barbecue sauce.
When the bacon is ready, drain the fat and add to the pork mixture.
Give it all a good stir so it's all covered in the sauce.

Step 3: Putting It All Together

In a 9"x13" pan lay down a good layer of tortilla chips.
Then the bacon & pork mixture.
Top with some sliced green onions.
Add the cheese on top.
Bake for about 15-20 minutes or until the cheese is melted.



Step 4: Finishing Touches

When it comes out of the oven top with diced avocado, jalapenos and sour cream.
You won't be disappointed.

Comments

author
Bacon Fat (author)2014-03-27

I want it.. right now

author
jputnam2 (author)2013-03-29

Nachos seem to be our appetizer of choice when we go out. Years ago a Hawaiian friend taught me an easy slow cooked Kalua pork. 1/4 cup rock salt in the bottom of your slow cooker, rub the pork butt with liquid smoke, set on top of the salt and let it go. Just make sure you don't over do the rock salt. Bacon is salty so I didn't want to overdo the salt with this recipe.

author
streetrod5 (author)2013-03-29

I'm a huge (well, extra-large) nacho fan - this looks amazing! I like the idea of slow cooked pulled pork.

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Bio: After graduating with an AAS in culinary arts/restaurant management last spring I decided I really don't want to clean grills and deep fat ... More »
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