Savory pulled pork combined with black beans, salsa, and corn and tasty southwest style seasonings then topped with cheese makes a delicious nacho dip perfect for your next party!
Looking for an appetizer or hey, maybe even a dinner idea? Look no further, Southwest Pork Nacho Dip is a simple yet tasty crowd pleaser.
To be honest, this is not necessarily a traditional Mennonite recipe but we love it.
We buy our meat in bulk from local farms and it gets butchered at butchershops in the area, so we end up with a variety of cuts of meat we might not otherwise buy on a regular basis.
One of those cuts of meat is pork roast and this recipe for Southwest Pork Nacho Dip is one of our favorite ways to prepare and serve it!
Using with a slow cooker, it’s super simple to achieve soft and tender pork roast which is a key ingredient in this dip recipe.
Not only is Southwest Pork Nacho Dip delicious, it’s also hearty and healthy-ish which is another reason to love it!
Ingredients
- Pork roast, thawed
- Water
- Liquid smoke
- Minced garlic from a can or fresh garlic
- Salt
- Apple slices
- Canned or frozen corn
- Salsa
- Canned black beans, drained and rinsed
- Dried cilantro (if you have fresh cilantro, wonderful!)
- Lime juice, fresh or from a bottle
- Milk
- Velveeta cheese
- Tortilla chips, for serving.
How to make Southwest Pork Nacho Casserole
First of all, sear the pork roast on all sides. For more information on roast searing read this article. This is an optional step and can be skipped if you’re in a hurry, though we do recommend doing it to enhance the flavors.
Break out the your large slow cooker and place the seared roast inside. Add the water and liquid smoke. Sprinkle roast with minced garlic and salt and then arrange the apple slices on top.
Slow cook on low for 7 to 8 hours (recommended) or 3 to 4 hours on high.
After the roast has cooked, transfer to a cutting board or platter and shred with two forks or meat claws, discarding any fat and bones you don’t wish to eat.
Mix the shredded pork with the barbecue sauce and ketchup and spread evenly in the bottom of a greased 9 x 13 or similar baking dish.
Drain and rinse the black beans and corn. In a mixing bowl combine the black beans, corn, salsa, cilantro and lime juice. Spread this mixture evenly on top of pork mixture.
Next up, heat the Velveeta cheese and milk together in a saucepan on medium – low heat, stirring occasionally until all the cheese has melted creating a cheese sauce.
Drizzle the cheese sauce on top of the other ingredients and pop the finished Southwest Pork Nacho Dip into the oven and bake at 350 degrees for 20 – 25 minutes, or heated through.
Serve with tortilla chips. Enjoy!
Store leftover southwest pork nacho dip in the fridge for up to 4 days.
Notes and Variations
We definitely recommend searing the pork roast and then slow cooking on low at least 7 to 8 hours for the best results, or you can even let it roast longer if it holds out better with your schedule.
Jalapeños are another fun addition if you like a little more heat.
Stick those tortilla chips in the oven for a few minutes before serving to add a nice touch to your southwest pork nacho dip presentation!
Southwest Pork Nacho Dip
Savory pulled pork combined with black beans, salsa, and corn and tasty southwest style seasonings then topped with cheese makes a delicious nacho dip perfect for your next party!
Ingredients
First layer
- 1 pork roast
- 1/2 cup water
- 1 tsp. liquid smoke
- 1/2 tsp. salt
- 2 tsp. minced garlic
- apple slices
- 1/2 cup ketchup
- 1/2 cup barbecue sauce
Second Layer
- 2 cups or 1 can corn, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 8 oz. can salsa
- 1 tbsp. dried cilantro
- 1 tbsp. lime juice
Third layer
- 1/4 cup milk
- 8 oz. Velveeta cheese
Instructions
- First, sear the pork roast on all sides then place in a large slow cooker.
- Add the water and liquid smoke then season with minced garlic and salt and arrange the apple slices on top of the roast.
- Slow cook on low heat for 7 to 8 hours (or 3 to 4 hours on high heat).
- After roasting, shred the pork, discarding excess fat, bones, etc. Mix shredded pork with barbecue sauce and ketchup and spread in the bottom of a greased 9 x 13 or similar sized baking dish.
- In a mixing bowl, mix together the corn, beans, salsa, cilantro, and lime juice and spread on top of the pork mixture.
- In a heavy saucepan on medium-low heat on the stovetop, heat the milk and Velveeta cheese together until fully melted and mixed, creating a cheese sauce. Drizzle the cheese sauce on top of the dip.
- Bake at 350 degrees for 20 to 25 minutes.
- Serve with tortilla chips. Enjoy!
Notes
You can skip the searing step though it adds delicious flavor.
The longer and slower roasting option is preferrable to faster roasting at higher heat if you want to achieve soft and tender pork roast.
Heat the tortilla chips up in the oven for a few minutes before serving for a nice touch to your southwest pork nacho dip presentation!
Definitely use fresh cilantro if you have access to it; fresh is better though you may want to add more than a tablespoon.
Fresh lime juice is also preferrable to bottled lime juice.
Store leftovers in the fridge for up to 4 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 1703mgCarbohydrates: 45gFiber: 7gSugar: 20gProtein: 16g
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