Slow Cooker Chipotle-Cola BBQ Pulled Pork NachosSlow Cooker Chipotle-Cola BBQ Pulled Pork Nachos
Slow Cooker Chipotle-Cola BBQ Pulled Pork Nachos
Slow Cooker Chipotle-Cola BBQ Pulled Pork Nachos
Elevate your nacho game with this unique twist on a classic, featuring slow-cooked chipotle-cola BBQ pulled pork that’s sure to impress.
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Recipe - Gourmet Garage Corporate
Slow Cooker Chipotle-Cola BBQ Pulled Pork Nachos
Slow Cooker Chipotle-Cola BBQ Pulled Pork Nachos
Prep Time20 Minutes
Servings16
Cook Time310 Minutes
Ingredients
1 bottle (18 ounces) bowl & basket™ Original Barbecue Sauce
1 can (7 ounces) chipotle peppers in adobo, finely chopped
2 cups Coca-Cola® Zero Sugar
1 boneless pork butt (about 3 pounds)
Nonstick cooking spray
2 bags (12 ounces each) bowl & basket™ Restaurant Style White Corn Tortilla Chips
2 cans (15 ounces each) bowl & basket™ Black Beans, drained and rinsed
2 cups frozen corn kernels, thawed
3 cups bowl & basket™ Finely Shredded Mild Cheddar Cheese
3 cups bowl & basket™ Shredded Pepper Jack Cheese
Guacamole
bowl & basket™ Sour Cream
bowl & basket™ Thick & Chunky Salsa Medium
sliced green onions for garnish
Directions
  1. In 5- to 6-quart slow cooker, whisk barbeque sauce, chipotle peppers and Coca-Cola®. Add pork; cover and cook on high 5 hours or low 10 hours. Transfer pork to large bowl; with 2 forks, shred into bite-size pieces. Skim off and discard fat from liquid remaining in slow cooker; add pork back to slow cooker and toss. Makes about 8 cups pork mixture.
  2. Adjust 2 oven racks to upper and lower position; preheat oven to 350°. Line 2 rimmed baking pans with aluminum foil: spray with cooking spray. Spread tortilla chips on prepared pans; top with pork mixture, beans, corn and cheeses. Bake nachos 10 minutes or until cheese is melted, rotating pans between upper and lower racks halfway through baking. Makes about 20 cups nachos.
  3. Serve nachos topped with guacamole, sour cream, salsa and/or green onions, if desired.
Nutritional Information

Approximate nutritional values per serving (1 1/4 cups nachos): 643 Calories, 34g Fat, 13g Saturated Fat, 92mg Cholesterol, 889mg Sodium, 59g Carbohydrates, 5g Fiber, 17g Sugars, 15g Added Sugars, 29g Protein

20 minutes
Prep Time
310 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
1 bottle (18 ounces) bowl & basket™ Original Barbecue Sauce
Not Available
1 can (7 ounces) chipotle peppers in adobo, finely chopped
Not Available
2 cups Coca-Cola® Zero Sugar
Coca-Cola Zero Sugar Fridge Pack Cans, 12 fl oz, 12 Pack
Coca-Cola Zero Sugar Fridge Pack Cans, 12 fl oz, 12 Pack
$14.99$0.10/oz
1 boneless pork butt (about 3 pounds)
Not Available
Nonstick cooking spray
Spectrum Culinary Organic Olive Oil Non-Stick Cooking Spray, 5 oz
Spectrum Culinary Organic Olive Oil Non-Stick Cooking Spray, 5 oz
$12.29$2.46/oz
2 bags (12 ounces each) bowl & basket™ Restaurant Style White Corn Tortilla Chips
Not Available
2 cans (15 ounces each) bowl & basket™ Black Beans, drained and rinsed
Not Available
2 cups frozen corn kernels, thawed
Not Available
3 cups bowl & basket™ Finely Shredded Mild Cheddar Cheese
Not Available
3 cups bowl & basket™ Shredded Pepper Jack Cheese
Not Available
Guacamole
Salsa Topped Guacamole
Salsa Topped Guacamole
$5.66 avg/ea$6.99/lb
bowl & basket™ Sour Cream
Not Available
bowl & basket™ Thick & Chunky Salsa Medium
Not Available
sliced green onions for garnish
Not Available

Nutritional Information

Approximate nutritional values per serving (1 1/4 cups nachos): 643 Calories, 34g Fat, 13g Saturated Fat, 92mg Cholesterol, 889mg Sodium, 59g Carbohydrates, 5g Fiber, 17g Sugars, 15g Added Sugars, 29g Protein

Directions

  1. In 5- to 6-quart slow cooker, whisk barbeque sauce, chipotle peppers and Coca-Cola®. Add pork; cover and cook on high 5 hours or low 10 hours. Transfer pork to large bowl; with 2 forks, shred into bite-size pieces. Skim off and discard fat from liquid remaining in slow cooker; add pork back to slow cooker and toss. Makes about 8 cups pork mixture.
  2. Adjust 2 oven racks to upper and lower position; preheat oven to 350°. Line 2 rimmed baking pans with aluminum foil: spray with cooking spray. Spread tortilla chips on prepared pans; top with pork mixture, beans, corn and cheeses. Bake nachos 10 minutes or until cheese is melted, rotating pans between upper and lower racks halfway through baking. Makes about 20 cups nachos.
  3. Serve nachos topped with guacamole, sour cream, salsa and/or green onions, if desired.