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Pulled Pork Nacho Bites

servings: 24
Pulled Pork Nacho Bites

prep time


total time





Pulled Pork Nacho Bites

servings: 24

• 2 large red onions, peeled and quartered
• 4-5 cloves of garlic, peeled and crushed
• 2-3 pounds of boneless pork butt
• Mexican seasoning**
• Kosher salt
• ½ cup apple cider vinegar
• 2 cups water
• 1 cup beer or cola
• 19-24 oz. BBQ sauce
• 1 7 oz. can chipotle peppers in adobo sauce
• ¼-½ cup Hood® Sour Cream   

• 6 round loaves of pita bread, or 4-5 pieces of lavash bread
• Olive oil
• Mexican seasoning**
• Kosher salt 

• Pita Nacho Chips, or your favorite tortilla chips
• Guacamole
• Pico de gallo or salsa
• Chipotle Pulled Pork
• 1 16 oz. container Hood® Sour Cream  
• Lime zest for garnish (optional)
• Cilantro for garnish (optional)

**Mexican Seasoning can be found in the spice aisle at the supermarket. It typically contains a combination of chili peppers, garlic, onion, paprika, cumin, celery seed, oregano, red pepper, and bay leaf. If you can't find Mexican seasoning, use a few packets of Taco seasoning as an alternative.

Instructions for the Chipotle Pulled Pork:
Place the peeled and quartered red onions, and the peeled and crushed garlic cloves in the bottom of a slow cooker. Generously coat the outside of the pork with Mexican seasoning and Kosher salt, 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 beer or cola over the meat. Cover and lock the slow cooker and cook on high for 5-6 hours. (Cooking time will vary depending on the slow cooker and weight of the meat.) 

About halfway through the cooking time, open the slow cooker and carefully turn the meat over in the liquid. Lock the top, and continue cooking.

You will know the pork is done when you can pull the meat apart using two forks. Take all of 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 pull the meat apart using two forks. Make sure all large pieces are completely shredded. Pour the BBQ sauce over the meat, and toss to combine. Use enough BBQ sauce to coat the meat, using more to taste if desired. Finely chop 1 of the canned chipotle peppers and add it to the meat along with all of the adobo sauce. 

For extra spicy pulled pork, add 1-2 more chopped peppers, otherwise save the remaining peppers for another use.

Return the pulled pork to the slow cooker and simmer on the warm to low setting until you are ready to assemble your nacho bites.

Instructions for the Pita Nacho Chips: 
Preheat the oven to 350° F. Cut the pita bread loaves 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 it with a pinch of Mexican seasoning and a pinch of Kosher salt. 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. 

Instructions for assembling Pulled Pork Nacho Bites: 
Place the Pita Nacho Chips or tortilla chips on a serving platter. Fill each triangle with a small scoop of guacamole, a small amount of Pico de Gallo, and a generous spoonful of the Chipotle Pulled Pork. Top each nacho with a scoop of Hood 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.


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