Pork and Bean Nachos

Pork and bean nachos have layers of tortilla chips, chipotle pulled pork, chili beans, buffalo sauce, and cheese.

Course Appetizer, Main Dish

Cuisine American

Keyword pork nachos, pulled pork nachos

Prep Time 5

Cook Time 20

Pressure Cooker/Instant Pot Pulled Pork 35

Servings people

Add 1 teaspoon of olive oil into the bottom of the pressure cooker. Set to 'sautee'.
1 teaspoon olive oil
Brown the pork tenderloins on both sides.
2 pounds pork tenderloins
Pour the rest of the ingredients into the pot over the pork. Stir to combine the liquid.
1/3 cup apple cider vinegar, 2 cloves garlic, 2 teaspoon cumin, 2 teaspoon oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, 1 cup beef stock, 4 ounces chipotle salsa
Place the lid on top and set the vent to 'close'
Set the pressure cooker/Instant pot to 'meat' for 35 minutes.
Let the steam naturally release for up to 15 minutes.
Remove the pork and shred with two forks.

Preheat the oven to 375 degrees.
Add chips to a 9x13 baking sheet covered with parchment paper.
1 bag tortilla chips
Use tongs to cover the top of the chips with the shredded pork.
Open the can of beans then spoon the beans and sauce over the top of the pork.
1 can chili beans
Pour the buffalo sauce evenly over the beans.
4 tablespoons buffalo sauce
Sprinkle on the shredded cheese
8 ounces Mexican blend shredded cheese
Put into the oven and bake for 20 minutes.
Top as desired. Enjoy!
tomato, green onions, avocado, sour cream

Visit YouTube for a video of how to make these Pork and Bean Nachos

You can make this recipe in the crockpot/slow cooker. Use all the same ingredients, just set the crockpot/slow cooker for 4 hours minimum at a low setting.
To store: add to a covered container and refrigerate. Reheat in the oven or air fryer.