Slow Roasted Pulled Pork Nachos

We’re making Slow Roasted Pulled Pork Nachos with Chef Jeremy Kochanek of Twin River Casino.


3 lbs boneless pork butt
1/4 cup chili powder
1/4 cup cumin
1/5 cup cayenne pepper
1 cup Cajun spice
1 qt Sweet baby rays BBQ sauce
1 bag tortilla chips
1 lb shredded cheddar cheese
2 cup of melted cheddar cheese sauce
1/2 pint sour cream
1/2 head of shredded iceberg lettuce
1 ea chopped tomato
1 bunch chopped scallion
1 pint your favorite salsa


Coat pork with seasoning blend and place in casserole dish with a small bed of water to keep from overcooking on the bottom.

Bake in casserole dish in oven for 2 hours at 375 degrees. After 2 hours if pork is tender remove from juices, save pork and juice. Pull the pork apart and drizzle with sweet baby rays BBQ sauce On platter layer nacho’s will pulled pork and cheddar cheese. Bake in oven until cheese is melted and tortilla are crispy. Remove from oven and top with shredded lettuce, tomato, sour cream and scallion.

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