Beer Braised, Pulled Pork Nachos

with fresh radish, jalapeño, cilantro, & drunken onions

I like my nacho fixings made from scratch in my household and nothing screams nacho-licious better than beer braised pork, slathered in cheese, topped with fresh garnishes, and some drunken onions caramelized with tequila, and then slathered over warm tortilla chips. Mmmm!

Nachos to me are sacred and I try to eat them whenever the occasion arises because let’s face it, who can say no to the above. The possibilities are endless with the ingredients that can be used, but I tend to keep it simple (somewhat) with a hint of gourmet, along with an extra snap of wowza.

It is important that there is an equal ratio of meat to garnish to cheese when creating the perfect nacho tray. You want just enough spice that adds a subtle heat, but not too much that makes your toes curl and eyes tear up, which is why I usually serve my nachos with a variety of different hot sauces that range in spice that guests can choose from.

There is no perfect way to showcase these crispy treats of awesome, so just remember a few things:

  1. Keep it messy. Germaphobes beware! Messy is always better when it comes to finger food, especially nachos. I could care less about double dipping in this situation because it’s inevitable and finger licking good. So sorry to disappoint, but the messier the better.
  2. Less is NOT MORE! MORE is always better. They say that it is better to limit your ingredients used in recipes. Well, I say screw that. You can never have too many toppings on your nachos. Just remember that the fresher the ingredients the better the taste. I try to make everything from scratch not to be a show-off, but to enhance the over all flavor. Believe me when I say it is worth the wait when creating the ingredients to be included for this recipe.
  3. You can never have too much cheese. If you are on a diet, I suggest you find something else to eat because this is one recipe that is extra cheesy, which means extra caloric. No skimping on cheeses here or you will be sorry.
  4. A nap is or may be required after consumption. This is definitely an appetizer/ meal that may require some serious snoozing due to the amount of pork, cheese and all of the above ingredients. No one will think less of you for passing out into a deep slumber otherwise known as a food coma after finishing a plate or six of these, snores included.

So saddle up people and prepare because it is time to get serious and make some nacho-licious nachos.

Carnitas Meat: Yields enough meat for 3 trays of Nachos

  • 5 lb. Bone in Pork Roast
  • 2 bottles of Dos Equis beer
  • ½ Onion, roughly chopped
  • 1 Tbsp. Garlic, minced
  • 1 Tbsp. Butter
  • 2 Tbsp. Olive Oil

Carnitas Meat Rub:

  • 1 Tbsp. Garlic Powder, Onion Powder, Cumin, Dried Cilantro, Chipotle Chili Pepper, Dried Oregano, and Paprika
  • 1 tsp. Cinnamon
  • 1 ½ tsp. Salt and Pepper (you may need a little more than this so keep it out and on hand).

Nacho Toppings: Yields 1 Tray of Nachos

  • 2 lbs. Shredded Cheddar Cheese
  • 1 c. of Chihuahua Cheese or Feta
  • ½ c. sliced Jalapeno’s
  • ½ c. Radish, sliced thin
  • ½ c. Fresh Cilantro, chopped
  • ½ c. Black Beans, rinsed
  • 1 ½ c. Drunken Onions – 2 onions sliced thin and made with a ¼ c. Don Julio Blanco tequila.
  • Whipped Guacamole (recipe here).
  • 1 c. Sour Cream
  • Fresh Lime Wedges
  • Tomatillo Salsa
  • Hot Sauces of your Choice
  • 1 large bag of Tortilla Chips


  1. Prep your meat by removing it from the packaging and rinsing it thoroughly in the sink. Set aside on a clean plate and pat dry.
  2. In a small dish mix together the carnitas rub spices. Drizzle some olive oil over the meat coating it on all the sides. Spoon the spices mix over the meat and firmly rub in the spices coating all the sides of the meat. Set aside.
  3. In a 3 ½ qrt. Le Creuset Dutch oven heat some olive oil over medium high heat. Gently place the pork roast in the hot oil and allow to brown on all sides (7-10 minutes per side). Remove from the pan and set aside. Add the onions, minced garlic, and ½ cup of the Dos Equis beer. Cook down for about 7-10 minutes. Add your pork roast back to the Le Creuset and bring to a boil and then lower to a simmer and cover. Braise for at least 4 hours (I usually braise mine for up till 5. ½ hours or until the liquid has cooked down by half).
  4. While the meat is braising, prep your remaining nacho toppings. Make the drunken onions by slicing them thin and then heat them in a pan over medium high heat with about a tablespoon olive oil, salt and pepper. Once the onions start to brown a little, add 3 shots of Don Julio Blanco tequila and cook until the liquid has cooked down and the onions are caramelized. Set aside (these are going to be reheated later when the nachos are assembled so if you want to make them the night before that is fine).
  5. Once the meat is ready remove from the stove. With a fork, shred or “fork” the meat away from the bone. Discard the bone. Give the meat a taste. I usually have to add a little more spice or salt and pepper. It depends on your preference.
  6. Once the meat is ready, assemble the nachos.

Nacho Assembly Directions:

  1. Pre heat oven to 400 degrees.
  2. On a large baking tray lined with parchment paper layer the tortilla chips, black beans, drunken onions, pulled pork, and cheddar cheese. It is important to get equal ratios of ingredients on the bottom layer of chips as there is on the top.
  3. Place in the oven and bake until cheese is melted.
  4. Remove from the onion and garnish with remaining nacho toppings, fresh jalapeno, radish, cilantro, and Chihuahua or Feta cheese. You can either place dollops of sour cream right on top or in dish to be served from on the side along with the guacamole and salsa.
  5. Serve warm with different hot sauces of your choice and fresh lime wedges.
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