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Instant Pot Pulled Pork Nachos

Instant Pot Pulled Pork Nachos

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Crowd-pleasing, fully-loaded nachos with the most amazing melt-in-your-mouth, juicy shredded pork. So tender, so good!
4 stars (2 ratings)

Ingredients

  • 1 tablespoon canola oil
  • 1 3-pound boneless pork shoulder, excess fat trimmed and cut into 2-inch chunks
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon freshly ground pepper
  • 1 12-ounce pilsner or lager beer
  • 6 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons ground cumin
  • 12 ounces tortilla chips
  • 1 15-ounce can black beans, drained and rinsed
  • ¾ cup pico de gallo, homemade or store-bought
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Pepper Jack cheese
  • ½ cup guacamole
  • ¼ cup pickled jalapenos
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • Set a 6-qt Instant Pot® to the high saute setting.
  • Heat canola oil; season pork with salt and pepper. Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
  • Stir in beer, garlic, chili powder, oregano and cumin; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Remove pork shoulder from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded pork (reserve remaining pork for later use), black beans, pico de gallo and cheeses.
  • Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
  • Serve immediately, topped with guacamole, jalapenos, sour cream and cilantro.