Pulled Pork Nacho Bites
CHIPOTLE PULLED PORK:
- 2 large red onions, peeled and quartered
- 4-5 cloves of garlic, peeled and crushed
- 2 pounds of boneless pork butt
- 1 (1oz) packet taco seasoning
- 1/2 cup apple cider vinegar
- 2 cups water
- 1 cup cola or root beer
- 24 oz. barbecue sauce
- 1 7 oz. can chipotle peppers in adobo sauce
PITA NACHO CHIPS:
- 6 large pita bread (7 1/2 inches round
- 6 Tbsp. canola oil
- 1 (1oz) packet taco seasoning
- Pita Nacho Chips, or your favorite tortilla chipsd
- 32 oz guacamole
- 32 oz salsa or pico de gallo
- Chipotle Pulled Pork
- 2 cups Hood® Sour Cream
- Lime zest for garnish (optional)
- Fresh chopped cilantro for garnish (optional)
Place the onions garlic in the bottom of a slow cooker. Generously coat the outside of the pork with the taco seasoning, making sure to rub all surfaces of the meat. Place the meat on top of the onion and garlic. Pour the apple cider vinegar, water, and cola over the meat. Cover and cook on HIGH for 5-6 hours. Cooking time will vary depending on the slow cooker and weight of the meat.
While the meat is cooking, make the Pita Nacho Chips. Preheat the oven to 350° F. Cut the pita bread into quarters to create 4 triangles from each piece. If you are using lavash, cut the piece into 6 triangles. Brush each triangle lightly with olive oil and sprinkle with a pinch of taco seasoning. Press the triangles into the holes of a muffin pan, evenly so that all three points of each triangle are sticking up. Bake the triangles for 10-12 minutes. Let them cool and harden in the pan before removing them.
After 2 1/2 hours of cooking, open the slow cooker and carefully turn the meat over in the liquid. Cover and continue cooking. The pork is done when a meat thermometer inserted into the middle registers at least 145˚F. Take the meat out of the slow cooker, and place into a large bowl. Carefully discard the liquid, onions and garlic from the slow cooker. Remove any visible fat from the meat, then shred the pork by pull it apart using two forks. Make sure all large pieces are completely shredded. Pour the BBQ sauce over the meat and toss to combine.
Finely chop 1 of the canned chipotle peppers and add it to the meat along with all of the adobo sauce. For spicier pulled pork, add 1-2 chopped peppers, otherwise save the remaining peppers for another use. Return the pulled pork to the slow cooker and keep warm on the low setting until you are ready to assemble your nacho bites.
Place the Pita Nacho Chips (or packaged tortilla chips) on a serving platter. Fill each triangle with a teaspoon or so each of guacamole and salsa, and a generous spoonful of the Chipotle Pulled Pork. Top each nacho with one to two teaspoons sour cream, a pinch of lime zest, and a small leaf of cilantro. Enjoy immediately!
*Recipe Tip #1: To save time, use store-bought nacho chips.
*Recipe Tip #2: To save time, use store-bought pulled pork and kick it up with the chipotle peppers and Hood Sour Cream.
Per Serving: Calories: 293, Carbohydrate: 34 grams, Fat: 12 grams, Saturated fat: 4 grams, Protein: 12 grams, Cholesterol: 36 milligrams, Sodium: 1080 milligrams, Calcium: 102 milligrams.