Ingredients
Scale
For the pork:
- 1/4 pound cooked pork butt, shredded
- 1 teaspoon Kosher salt
- 1 drop liquid smoke
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons Cholula Regular hot sauce
For the sauce:
- 1/4 cup sour cream
- 1/4 tablespoon avocado, chopped
- 2 drops Cholula Chili Lime Hot Sauce
For the nachos:
- 4 ounces yellow corn tortilla chips
- 1/2 cup cheese sauce
- 1/2 cup pico de gallo
Instructions
To prepare the pork:
- In a medium saucepan over medium heat, combine the shredded pork, salt, liquid smoke, sugar, garlic powder and hot sauce. Simmer, stirring occasionally until the sugar melts and the mixture is well combined, about 15 minutes. Set aside.
For the sauce:
- In the bow of a food processor fitted with the metal blade attachment, combine the sour cream, avocado and hot sauce.
- Puree until smooth. Set aside.
For the nachos:
- In a large bowl, add in the tortilla chips. Pour the cheese sauce over the top.
- Pour the pork mixture on top of the cheese. Add the pico de gallo followed by a drizzle of the avocado sauce.