pulled pork nachos recipe
The Best pulled pork nachos recipe
What I love most about this recipe is how it’s a real crowd-pleaser, whether you’re feeding a family of six or just treating yourself to a meal you know everyone will enjoy. It’s the kind of dish that makes you feel like you’re doing something special, even if it’s just a simple weeknight meal. My kids grew up eating these regularly, and now that they’re older, they still ask for them—sometimes even ordering them at restaurants just to try them. The health benefits aren’t bad either, especially if you keep the portions reasonable. The leaner cuts of pork we use, the beans for fiber, and the veggies on top mean you’re getting some protein without the heaviness. Plus, the spices add flavor without a ton of extra calories, so it’s a way to enjoy comfort food without feeling guilty. And let’s be honest, there’s nothing quite like the smell of smoky pork wafting through the house while you’re setting the table—it’s like the kitchen is always ready for a good meal.
Pull-Apart Pulled Pork Nachos
A hearty and flavorful dish featuring tender pulled pork stacked atop crispy tortilla chips, smothered in tangy BBQ sauce, and topped with fresh toppings for a satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 lbs pork shoulder (bone-in), cut into 2-inch chunks
- 4 cups pork broth
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 tsp salt
- 2 bay leaves
- 12 oz tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1 avocado, sliced
- 1/4 cup chopped jalapeños (optional)
- 1 cup tomato sauce
- 1/2 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
👨🍳Directions
-
1
In a slow cooker, combine pork shoulder, pork broth, olive oil, sliced onion, minced garlic, smoked paprika, brown sugar, Worcestershire sauce, black pepper, salt, and bay leaves. Cover and cook on low for 8 hours or high for 4-5 hours, until tender. Shred the pork using two forks and set aside. -
2
In a mixing bowl, combine tomato sauce, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt. Simmer for 5-10 minutes until slightly thickened. Pour sauce over shredded pork and mix well. Cover and keep warm. -
3
Preheat oven to 375°F (190°C). Spread tortilla chips evenly in a large oven-safe baking dish. Sprinkle shredded cheddar and Monterey Jack cheese over the chips. -
4
Spread the pulled pork mixture evenly over the cheese. Drizzle sour cream over the pulled pork. Top with diced tomatoes, chopped green onions, chopped cilantro, diced red onion, sliced avocado, and chopped jalapeños (if using). -
5
Bake for 10-12 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
🔧Equipment
- Slow cooker or Dutch oven
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
- Mixing spoon
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a dash of hot sauce or a sprinkle of cayenne pepper to the pulled pork mixture.
- Use a mix of chip varieties for added texture and crunch.
- Make ahead: Prepare the pulled pork and sauce in advance; assemble nachos just before baking for freshness.
Substitutions
- Swap pork shoulder with chicken or turkey for a lighter option.
- Replace sour cream with Greek yogurt for a reduced-fat alternative.
Watch Video Of How Pull-Apart Pulled Pork Nachos Works
❓ Frequently Asked Questions About Pull-Apart Pulled Pork Nachos
What is the best way to prepare pulled pork for nachos to ensure it’s tender and flavorful?
The best way to prepare pulled pork for nachos is to cook it low and slow in a smoky, flavorful sauce. Start by marinating pork shoulder or butt in a mixture of BBQ sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, brown sugar, and a touch of liquid smoke. Cook it in a Dutch oven over indirect heat at 225°F (107°C) for 6-8 hours, or until it reaches an internal temperature of 195°F (90°C). Shred the meat with forks, then mix it with extra BBQ sauce, a little sour cream, and chopped jalapeños for a perfect nacho-topping texture.
How can I make sure my pulled pork nachos have the best texture and don’t get soggy?
To keep your pulled pork nachos crispy and not soggy, use a mix of tortilla chips that are sturdy enough to hold up to melted cheese and sauce. Preheat your oven to 375°F (190°C) and place the chips directly on a baking sheet lined with parchment paper. Spread the pulled pork evenly over the chips, then add a layer of melted cheese (cheddar, Monterey Jack, or pepper jack work well), followed by toppings like sour cream, guacamole, salsa, and pickled jalapeños. Bake for 5-7 minutes until the cheese is bubbly and slightly golden. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
Can I use different types of pork for pulled pork nachos, and what’s the pork shoulder vs. pork butt?
Yes, you can use different cuts for pulled pork nachos, but pork shoulder (also called pork butt) is the most common and forgiving choice. Pork shoulder is leaner than pork butt but still tender when cooked low and slow. Pork butt, however, has more fat and marbling, which makes it extra juicy and flavorful. If you prefer a leaner option, pork shoulder is a great alternative. Both cuts work well, but pork butt tends to stay moister longer. For best results, choose a bone-in cut if possible, as the bones add flavor and help keep the meat moist.
What are some great toppings to add to pulled pork nachos beyond the basics?
Beyond the basics like sour cream, salsa, and guacamole, you can elevate your pulled pork nachos with fresh and creative toppings. Try adding:
– Pickled red onions (for a tangy crunch)
– Avocado slices (for creaminess and freshness)
– Fresh cilantro (brightens the flavors)
– Diced tomatoes (adds a juicy element)
– Crumbled cotija or feta cheese (for a salty, tangy kick)
– Sliced radishes (for a peppery contrast)
– Chopped green onions (for extra freshness)
– A drizzle of hot honey (sweet and spicy)
– Spicy mayo (mix mayo with hot sauce for a tangy dip)
– Crushed tortilla chips (for texture contrast)
– Pickled jalapeños (for heat and brightness)
How long should I bake the pulled pork nachos for, and what temperature should I use?
Bake your pulled pork nachos at 375°F (190°C) for 5-7 minutes, depending on the thickness of your chips and the amount of cheese. If your oven isn’t hot enough, the chips may become soggy. For extra crispiness, broil for 1-2 minutes at the very end—just watch closely to prevent burning. If you’re using a stovetop skillet, heat it over medium-high until the chips are crispy, then add the pulled pork, cheese, and toppings, and cover for 2-3 minutes until melted.
