Rated 5.0 stars by 1 users
Appetizers
Mexican/American
4 servings
24 hours
50 minutes
Sweet & Spicy Pulled Pork Potato Nachos combine crispy roasted Melissa’s Dutch Yellow® Potatoes with tender, barbecue-seasoned pulled pork and melted cheddar cheese for a delicious twist on traditional nachos. Topped with creamy sour cream, fresh scallions, and crunchy onion straws, this hearty recipe delivers the perfect balance of smoky, savory, and sweet flavors. Great for game day gatherings, casual entertaining, or a fun family meal, these loaded potato nachos are a satisfying dish everyone will enjoy.
1 (4 lb.) Pork Shoulder - cut into 4 pieces
1/2 cup your favorite seasoning blend (i.e.: kosher salt, pepper, granulated garlic, smoked paprika, etc.)
3 Tbsp. Extra Virgin Olive Oil
2 bottles of Beer
3 cups Your Favorite BBQ Sauce
1 1/2 pounds Melissa’s Dutch Yellow® Potatoes - halved
2 Tbsp. Extra Virgin Olive Oil
1/8 tsp. Kosher Salt
1/8 Freshly Ground Pepper
3 cups Shredded Cheddar Cheese
Condiments
Sour Cream
Sliced Scallions
Fried Onion Straws
Rub the pork with the seasoning blend, cover, and refrigerate for 24 hours.
Preheat the oven to 425ºF.
Pour the olive oil into a pressure cooker and heat on high. Sear the pork on all sides. Remove the pork and add the beer to the pot. Deglaze the pot, scraping the bits from the bottom of the pot. Place the pork into the pot and add 2 cups of the BBQ sauce. Cover the pot with the lid and bring up the pressure. Once pressurized, cook for 45 minutes. Remove from the heat and let it depressurize on its own.
Once the pork is cool enough to handle, shred the pork and discard any fat. Place the pork into a bowl and add the remaining cup of BBQ sauce. Mix well.
Place the potatoes into a bowl and add the olive oil, salt, and pepper. Toss to coat well. Place them in a single layer on a baking sheet and place them into the oven. Roast for 12-15 minutes or until golden brown and fork tender.
Top the potatoes with the pork and cheese, and place into the oven to melt the cheese. Remove from the oven, place on 4 plates, top with the condiments, and serve.
You will likely have extra BBQ pork for sandwiches, etc.
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