I love dishes that are versatile and can be mixed up. Nachos are a perfect example of taking a blank canvas, the chip, and making it into something spectacular. Add beef, pork or chicken. No meat at all. Loaded to the brim with toppings or simple with cheese and covered in some homemade salsa & sour cream. I’ve even had dessert nachos! Chips dashed with cinnamon & sugar and dipped into a vibrant fruit salsa. Well let me introduce you to a new power house nacho recipe, Pork & Beans Nachos.
For years I made regular, plain ground beef nachos. Boring!! Sure they’re good but not ‘Next Level Nacho’ good that was until I came across Smothered Beef Barbacoa Chimichangas from The Chunky Chef. I made this for dinner one night and fell in love with the meat that was used for this recipe. It instantly became my husband’s #1 favorite meal.
The next time I made the recipe I did not have any beef but I did have a bone-in pork roast that was in the freezer. I love pork and figured it would be different but just as good. I was right! With plenty of left overs a few days later I used this pork to make nachos and they were a hit! On top of that, I added some other ingredients that I normally wouldn’t which took it to what I was looking for ‘Next Level Nachos’.
So gather your ingredients…..
The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours. I posted this on Instagram because seriously it made the house smell amazing!
Once pork has cooked pull it out of the cooker and shred.
Place nacho chips on a greased baking pan making a thin layers. I use a whole bag for the large baking sheet. Next you will add you beans. Spread out onto the chips right from the can. No need to preheat or drain. The juice soaks everything up, yummy.
Add your shredded pork and your toppings like black olives, tomatoes, jalapenos and onions. Anything you like. Plus LOADS of cheese. I use a whole 8 oz. package of Mexican Blend. Now this is the additional ‘extra’ ingredients that I add to my nachos. Blue Cheese & Frank’s Buffalo Wing Sauce. The tang of Blue Cheese & the Buffalo Sauce just make this….let me say…. Perfect!
Now put in the oven at 375 degrees for 20 minutes.
While it’s cooking grab you sour cream, avocado or lime-cilantro dressing. Cut up some crunchy lettuce. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Pork marinade adapted from The Chunky Chef
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Pork & Marinade
- 3 pound bone-in pork roast
- 1/3 cup apple cider vinegar
- 5 cloves garlic minced
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 cup beef stock
- 3 Tbsp lime juice
- 4 ounces chipotle salsa
Pork & Bean Nachos
- 1 bag nachos chips
- 8 ounces mexican blend shredded cheese
- 1 can chili beans
- 1 tomato diced
- 4 ounces jalapeno
- 4 ounces black olives
- 4 Tbsp Frank Red Hot Buffalo Wing Sauce
- 1/2 cup blue cheese crumbles
Pork & Marinade
- The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.
- Shred pork when it has cooked thoroughly. Remove and discard any bones.
Pork & Bean Nachos
- Add chips to greased baking sheet.
- Add beans on top of chips.
- Add shredded pork on top of that.
- Add any toppings you prefer.
- Add cheese.
- Add Blue Cheese & Buffalo Sauce.
- Bake at 375 degrees for 20 minutes.
- Top with avocado & lettuce if desired.