Original Creole Seasoning 
30-Minute Pork Marinade 
Tony’s Red Beans & Rice
Whip up a hearty Southern classic with Tony Chachere's Red Beans and Rice Dinner Mix—packed with…
Get RecipeThese pulled pork nachos by @mydiaryofus are such a crowd-pleaser! Tender pulled pork paired with crunchy chips and gooey cheese—what’s not to love?
Ingredients
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2lbs pork butt
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1 Bottle Tony Chachere’s Pork Marinade
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1/2 Cup Water
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1 Cup Diced Onion
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3 Garlic Cloves
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1 Tsp. Tony Chachere’s Original Creole Seasoning
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1 Bag Tortilla Chips
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1 Can Black Beans, Drained
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1 Cup Corn, cut off the Cob (Can use drained canned corn)
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1 Cup White Queso
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2 Cups Shredded Monterey Jack Cheese
- Clear
Directions
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Place pork butt into a slow cooker and then pour Tony Chachere’s Pork Marinade and water over the pork and add onions and garlic.
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Cook on low for 6 hours or high for 4 hours. (This can be done the day before.)
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When the pork is done cooking, shred the meat.
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Preheat oven to 350 degrees.
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On a baking sheet layer tortilla chips, Shredded cheese, desired amount of shredded meat over top, followed by black beans and corn.
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Bake for 10 minutes until the chips are toasted and ingredients have warmed through and the cheese is melty.
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While the nachos are baking, warm the queso until melty.
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Remove the nachos from the oven and then drizzle with the desired amount of melted queso on top.
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Top with desired toppings and serve immediately.
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