1 teaspoon olive oil 2 pounds pork tenderloins cut into smaller pieces 1/3 cup apple cider vinegar 2 cloves garlic minced 2 teaspoon cumin 2 teaspoon oregano 1 teaspoon black pepper 1 teaspoon kosher salt 1 cup beef stock 4 ounces chipotle salsa Pork and Bean Nachos 1 bag tortilla chips 1 can chili beans 4 tablespoons buffalo sauce 8 ounces Mexican blend shredded cheese tomato, green onions, avocado, sour cream for topping
These pulled pork nachos have tender pulled pork added to the top of tortilla chips, chili beans, buffalo sauce, and cheese. Bake these nachos until the cheese is melted.
Sautee the pork with olive oil in the Instant Pot.
Add the beef broth, apple cider vinegar, chipotle salsa, & seasonings to the pot.
Place the top on & seal, set for 35 minutes on meat/stew setting.
Once cooked & pressure released, remove and shred the pork.
Spread the chips on a baking sheet with parchment paper.
Top the chips with the pulled pork.
Then add the chili beans and buffalo sauce.
Finally, add the shredded cheese.
Bake at 375 degrees for 20 minutes.