Dr. Pepper Pork on top of crispy tortilla chips loaded with all of your favorite toppings is just one of the many ways you can enjoy this delicious Dr. Pepper Pork recipe. Sheet pan nachos make for an incredibly fast and fun dinner the entire family will love. Instant Pot Dr. Pepper Pork makes enough to feed a crowd so If you find yourself with lots of leftovers you’ll definitely want to make these amazing nachos!
Instant Pot Dr. Pepper Pork Recipe
This easy Instant Pot Pork recipe is a variation of Pioneer Woman’s Spicy Dr. Pepper Shredded Pork. The original recipe takes 6-7 hours in the oven to cook and I am sorry Ree, but nobody has time for that! I knew when I saw this recipe we would love the flavor combination of Dr. Pepper, brown sugar, and chilis in adobo sauce so I set out to convert this recipe to an EASY Instant Pot recipe that could be made any night of the week with little to no fuss and very little prep.
This recipe converts well for both the Instant Pot and Crock-Pot leaving you more time with your family and less time preparing dinner. This recipe calls for a large 5-7 lb. pork shoulder “pork butt” roast which will make enough for multiple dinners. If you don’t like having a lot of leftovers I’ll also share how easy this is to freeze and reheat for a future dinner. For the full Instant Pot Dr. Pepper Pork Recipe go HERE.
Nacho Ingredients
- Tortilla Chips
- Shredded Cheese-Monterey Jack, Colby Jack, or Pepper Jack
- Black Beans
- Instant Pot Dr. Pepper Pulled Pork
- Can Sliced Black Olives
- Medium Avocado Diced
- Sour Cream
- Hot Sauce (to taste)
- Fresh Cilantro (optional)
- Diced Green Onions (optional)
How To Make Dr. Pepper Pork Sheet Pan Nachos
To start preheat the oven to 350°. Choose a medium to large sheet pan and line it with heavy-duty foil. This makes for super easy clean-up. Spread your favorite tortilla chips in an even layer on the sheet pan. Next spread out the shredded cheese to cover the chips. We like Colby Jack or Monterey Jack but really any shredded cheese will do.
The next topping is a can of black beans that have been rinsed and drained. Again feel free to substitute red beans or even refried beans would work well too.
Now it’s time to layer on the shredded Dr. Pepper Pork. be sure to use a slotted spoon and drain off as much of the juice as you can before layering on the pork so you don’t make the chips soggy.
Place the sheet pan in the hot oven using the middle rack. Bake for 12-15 minutes or until the cheese and melted and the beans and pork are warmed through.
After the nachos have been removed from the oven top them with the remaining toppings. A few of our favorites are sour cream, sliced black olives, fresh cilantro, diced avocado, diced green onions, pickled jalapeno slices, and hot sauce.
Recipe Variations
Kid Friendly– if the kids don’t like the spicy toppings customize their half just the way they like. If you have really picky eaters and want to keep everything separate you might like using small individual aluminum pans and letting everyone make their own.
Feed a Group-This also makes a great group meal for camping, just pick up enough small aluminum pans at the dollar store and you can feed a crowd.
Soda/Pop-This recipe calls for regular Dr. Pepper but you can certainly experiment and substitute another flavor of dark soda like cola, root beer, or black cherry or cherry cola.
However, I would recommend sticking with a dark soda for this recipe and DON’T USE diet soda. Diet sodas with artificial sweeteners won’t break down the same and the results may not be edible. Stick with the hard stuff for cooking.
Additional toppings you may enjoy:
- Diced purple onion
- Nacho cheese sauce
- Sliced pickled jalapenos
- Salsa
- Bacon
- Diced bell pepper
- Green olives
- Grilled corn
- Guacamole
- Pico de Gallo.
Other Recipes That Make Great Sheet Pan Nachos
Dr. Pepper Pork Nachos
Turn leftover Instant Pot Dr. Pepper Pork into a loaded sheet pan of crispy nachos. Topped with avocado, black olives, cheese, sour cream, and hot sauce.
Ingredients
- 11oz. bag of Tortilla Chips
- 1.5 Cups Shredded Cheese-Monterey Jack, Colby Jack, or Pepper Jack
- 1 15 oz. can Black Beans
- 1.5-2 Cups Instant Pot Dr. Pepper Pulled Pork
- 2.25 oz. Can Sliced Black Oilves
- 1 Medium Avocado Diced
- ¼ Cup Sour Cream
- Hot Sauce (to taste)
- Fresh Cilantro (optional)
- Diced Green Onions (optional)
Instructions
- Preheat the oven to 350°
- Prepare Instant Pot Dr. Pepper Pulled Pork. (Full Recipe Here) If using leftovers heat the pork in the microwave before placing it on top of the tortilla chips.
- On a medium or large baking sheet lined with foil spread out tortilla chips evenly
- Sprinkle shredded cheese on top of the tortilla chips
- Rinse and drain black beans and place evenly over the tortilla chips
- Top with warm Dr. Pepper Pork
- Place the baking sheet in the oven on the middle rack
- Bake for 10-12 minutes or until cheese is melted and chips are warm
- Remove from the oven and top with diced avocado, sliced olives, sour cream, hot sauce, fresh cilantro and green onions
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Yes, freezing leftover Dr. Pepper Pork is easy. Place leftovers in Souper Cube Trays or in a labeled and dated freezer bag for up to 6 weeks. To thaw remove from the freezer and place in the refrigerator overnight.
To cook directly from the freezer place frozen cubs of meat in the Instant Pot with ½ cup of water and pressure cook on high for 7 minutes with full natural release. On the stovetop place frozen meat in a medium-sized pot with ¼ cup of water on low and heat through until hot.
Yes, soda pop like Dr. Pepper, Cola, Sprite, etc can be used as the cooking liquid needed for the Instant Pot to come to pressure, you won’t need to add additional water. Using carbonated soda in the pressure cooker is safe and provides a tasty combination of flavors with fork-tender meat.
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