I have had a cast iron skillet for about two years now, and it honestly always intimidated me. I decided to face my fears with an easy recipe – skillet pulled pork nachos.
Being a Texan, one of my main food groups is chips and dips. When you make that an entire meal, you are going to make a crowd pleaser. When you put queso on it, you might have just created something magical.
My favorite thing about this meal is it requires no effort. You just need a crock pot, an oven, a cast iron skillet and an appetite. I love recipes that you can just let sit all day – and I love coming home to a house that smells like good food.
Warning, you might eat your weight in nachos.
Plus, once you make one batch of these, you are going to want to be creative and try a million skillet nacho recipes.
It’s an addiction.
INGREDIENTS
Pork tenderloin
BBQ sauce
Pineapple
Queso
Guacamole
Mexican shredded cheese
Tortilla chips
Chopped onion
Pickled jalapeños
INSTRUCTIONS
In a crock pot, cook the pork tenderloin covered in BBQ sauce for 4-5 hours on low. I used siracha BBQ sauce because I like a little kick, but choose your favorite.
When the tenderloin is ready, shred the pork with a fork. Add more BBQ sauce if needed (it’s always needed).
Preheat the oven to 350 degrees.
In a cast iron skillet, lay out a thin layer of chips. Top with shredded cheese and place about four globs of queso on the layer.
Cover the layer in onion, pineapple, jalapeños and shredded pork. Repeat for a second layer.
Put the skillet in the oven for 10-15 minutes.
Once it is ready, top with guacamole and serve! And if you are a spicy lover, drizzle Cholula sauce all over it!
Yum! Where is your favorite place to get nachos?
