This post was brought to you by the makers of French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program…all opinions expressed are my own.
Memorial Day is usually the unofficial kick start of summer in my home and many others. And this year to celebrate the onset of it, I’m going to be serving these Beer Pulled Pork Nachos with some Cucumber and Jalapeno Margaritas.
I like sweet and spicy, can you tell? So when I heard French’s introduced two new flavor variations of their Clasic Yellow Mustard: Sweet Yellow Mustard with brown sugar and Spicy Yellow Mustard with cayenne pepper, I knew I had to give it a go. What I really love about these mustards is that they are made with simple, quality ingredients including stone-ground, #1 grade mustard seed. Plus, with both the sweet and spicy variations, you can dial-up the sweet or spicy flavor you’re looking for in any recipe that traditionally calls for yellow mustard. I am pretty sure you are going to love them as much as I do, especially when you use it in this beer pulled pork recipe.
I promise this is easy to make. Seriously, what can be easier than throwing everything in a slow cooker and coming back after a few hours to some great smelling, fork tender and utterly addictive pulled pork—see what I mean about easy?
And in case you don’t have a slow cooker, don’t worry—a covered heavy bottom pan will work just as well. Cook the mixture over low heat for approximately the same amount of time.
Now for a few things you can tweak to your preference—the French’s Spicy Yellow Mustard, offsets the sweetness of the brown sugar and molasses to give the pulled pork contrast. However, if you like your pulled pork straight up sweet replace the French’s Classic Yellow Spicy Mustard with French’s Sweet Yellow Mustard and drop the brown sugar to 1/3 cup.
Now that you have the recipe, grab your favorite margarita and let’s do this! Cheers to the start of another summer.
- 2 lbs. pork butt
- 2 cups brown ale
- ½ cup brown sugar
- 1/3 cup French’s Classic Yellow Spicy Mustard
- ¼ cup molasses
- 1 teaspoon cinnamon
- 1 tablespoon kosher salt
- 1 teaspoon fresh cracked pepper
- ½ garlic powder
- ¼ teaspoon cayenne pepper
- 8 oz. tortilla chips
- 2 lbs. cheese
- ¾ cup corn
- ¾ cup black beans
- ¼ cup jalapenos
- ¼ cup sliced red onions
- ¼ cup sweet barbeque sauce
- Optional toppings
- ½ cup sour cream
- 1 avocado, diced
To make pulled pork: Place pork but in the bottom of slow cooker. In a large bowl combine and mix remaining ingredients. Pour mixture over pork butt. Set slow cooker to low for 8 hours.
To assemble nachos: Heat oven to 350 degrees F. Lightly cover baking sheet with nonstick spray. Place half of the chips, pulled pork, corn, black beans, jalapenos and onions and cheese. Repeat with remaining ingredients for one more layer. Bake until cheese is melted, 20-25 minutes.
*Optional: Serve with sour cream, avocado, cilantro and lime.