Barbecue Ranch Pulled Pork Nachos
Combine two Oklahoma favorites – barbecue sauce and ranch dressing – as a nacho topping. The pulled pork is perfect on the nachos, but is equally good on sub rolls or wrapped in a tortilla. These nachos will be a hit with a gathering of friends for March Madness or for any excuse you have to make good food with friends!
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Ingredients
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- 2 pounds pork tenderloin
- 2 1/2 cups Head Country Bar-B-Q Sauce
- 1 package ranch dressing seasoning
- 1 tablespoon Seikel’s Oklahoma Gold Old Style Mustard
- 1 cup chicken broth
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup Sixth Day Snacks Candied Jalapenos
- 1/2 cup Sixth Day Snacks Salsa
- 1(8oz container) Hiland Sour Cream
- 1 avocado, sliced
- Head Country Bar-B-Q Sauce, for drizzling
- Ranch dressing, for drizzling
- Scissortail Farms Cilantro
- Place pork in slow cooker. Whisk together Head Country sauce, ranch, mustard and chicken broth. Pour over pork. Cook on high 5-6 hours or until pork is tender and falling apart. Shred with two forks. Keep warm in slow cooker.
- Preheat oven to 350 degrees. Spread tortilla chips on a large baking sheet. Top with some of the pulled pork and cheddar cheese. Build another layer on top, if desired. Bake 8-10 minutes or until cheese is melted. Top with jalapenos, salsa, sour cream and avocado. Drizzle with Head Country sauce, ranch dressing and chopped cilantro.