Barbecue Ranch Pulled Pork Nachos

Welcome to the Cooking Corner. Natalie Mikles from the Made In Oklahoma Coalition is back again to show us how to make some Barbecue Ranch Pulled Pork Nachos.

Description: 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!

Ingredients:

2 pounds pork tenderloin

2 ½ cups Head Country Bar-B-Q Sauce

1 package ranch dressing seasoning

1 tablespoon Seikel’s Oklahoma Gold Old Style Mustard

½ cup chicken broth

1 bag tortilla chips

2 cups shredded cheddar cheese

½ cup Sixth Day Snacks Candied Jalapenos

½ cup Sixth Day Snacks Salsa

1 (8-ounce) container Hiland Sour Cream

1 avocado, sliced

Head Country Bar-B-Q Sauce, for drizzling

Ranch dressing, for drizzling

Scissortail Farms Cilantro

Directions:

1. 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.

2. 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.