This pulled pork is slathered in a sweet and tangy sauce and cooked in the slow cooker. Although we served ours as nachos, we also share other great ways to enjoy this effortless recipe.
Who doesn’t love a good barbecue recipe? Here, I changed up not only the sauce recipe but also the way this pork is served. When you think of pulled pork most times sandwiches come to mind. I made a quick and easy sauce that includes balsamic vinegar to give it a hint of tart flavor. Rather than serving it sandwich-style, I used mine on top of nachos for a delicious twist on the normal. Don’t get me wrong. This is still amazing served on a fresh roll or bun, and if that doesn’t do it for you see the other suggested serving options below!
Balsamic barbecue pulled pork nachos recipe
For the balsamic barbecue sauce
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon crushed red pepper
- Salt and pepper, to season
For the pork
- 3 garlic cloves, minced
- 1 small sweet onion, minced
- 1 (3 pound) boneless pork shoulder
For the nachos
- Tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 red onion, minced
- 1 cup tomatoes, diced
- Thinly sliced green onions
- 2 avocados, diced
- Fresh jalapeños, sliced
- Sour cream and cilantro as garnish (optional)
- In a bowl add all of the ingredient for the barbecue sauce and mix well.
- To the slow cooker, add the onions, garlic and the pork shoulder. Pour the barbecue sauce over the top and with your hands turn the pork shoulder over a few times to coat it completely. Place the lid on the cooker and set to cook on low for 8-10 hours.
- Once the pork is cooked completely, remove it from the cooker and place on a cutting board. Using 2 forks, begin to “pull” or shred the pork then place all of the pork back into the slow cooker. With a large spoon, mix the pulled pork with the remaining barbecue sauce in the slow cooker.
- To asemble the nachos, preheat the oven to 375 degrees F. In a large casserole dish, add the tortilla chips and the cheese. Bake in the oven 5 minutes or until cheese has melted. Top with pulled pork and any of the nacho toppings. Garnish with sour cream and cilantro. Best served warm.
This pulled pork can be enjoyed many ways other than as a sandwich! The possibilities are endless but try using this recipe:
- As a topping on mac and cheese.
- On top of pizza.
- As a filling for a baked potato.
- As a taco filling.
- Stuffed into a grilled cheese.
- Piled high on top of a salad.