Our new favorite nacho topping is bbq pulled pork, thanks to Molly! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3ec1rHf Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! BBQ Pulled Pork Nachos Level: Easy Total: 3 hr 45 min (includes cooling time) Active: 55 min Yield: 6 servings Ingredients Pork: 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 2 teaspoons brown sugar 2 pounds pork shoulder, cut into 2- to 3-inch pieces 1 tablespoon vegetable oil 1 onion, sliced 6 cups low-sodium chicken broth BBQ Sauce: 3/4 cup ketchup 1/2 cup apple cider vinegar 3 tablespoons brown sugar 1/2 teaspoon smoked paprika 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ancho chile powder Nachos: One 11-ounce bag corn chips 1/2 cup pepperoncini 1/2 red onion, sliced 1 red bell pepper, diced One 20-ounce can pineapple chunks, drained, or about 2 cups diced fresh pineapple 2 1/2 cups shredded mozzarella Directions For the pork: Preheat the oven to 300 degrees F. Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours. For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes. Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork. For the nachos: Preheat the oven to 375 degrees F. Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GirlMeetsFarm #FoodNetwork #BBQPulledPorkNachos BBQ Pulled Pork NACHOS With Molly Yeh | Girl Meets Farm | Food Network https://youtu.be/mZFtOIh0gfc
