No game day is complete without a pile of cheese nachos. Skip the same thing and make super easy pulled pork nachos with melt-in-the-mouth, juicy seasoned pork. Before half-time comes, you’re sure to be a real winner!
The few months here without sports have been really tough. My husband spends all night watching the big game, drinking beer and snacks. And those are all big games
There’s no reason to up your game with a pile of cheesy nachos. These are the game day snacks that need to appear on the app table.
Add some juicy, slow-cooked pulled pork to add variety and take it to the next level. These pulled pork nachos are so easy to put together, and pork is sure to become your new favorite when it comes to nachos.
What you need:
- You will need about 2 1/2 pounds of pork shoulder/pork rump to slow cook. Sometimes I like to double up and have a pork sandwich one night and nachos another night. Two meals in one!
- You can of course customize the toppings on these pulled pork nachos to your liking, but these are many of my favorites.
How to make this recipe:
- The pork should be slow cooked the day or so before you make these nachos. Add liquid ingredients to bottom of slow cooker. Add seasonings and seasonings and simmer slowly over low heat for about 8 hours. Remove the pork and cut it into thin pieces. Set aside or store covered in the refrigerator until you are ready to prepare these nachos.
- When you are ready to make the nachos, layer the nachos, drained pulled pork, and cheese.
Bake for about 10 minutes or until cheese is melted. Add your favorite toppings and enjoy immediately.
Notes:
- If you want your pork to be a little crispier, place it in an even layer on a baking pan and cook over high heat for 4 to 6 minutes before adding it to the nachos.
- Shred the pork outside of the slow cooker and remove from the pan juices. This will prevent the nachos from becoming soggy due to too much juice. Place the pork in a colander to drain excess liquid.
- Other great toppings of your choice: guacamole, pico de gallo, black beans, corn, black olives, pinto he beans and more.
Pulled Pork Nachos Recipe
Ingredients
- 2½ 3 lb pork shoulder/butt
- 3 garlic cloves, minced
- 1 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- ½ tsp cracked pepper
- ¼ c apple sider veinegar
- ½ c water
For Nachos:
- 8-10 oz bag of nacho chips
- 1⅓ c cheddar cheese, shredded
- ⅔ c monterey jack cheese, shredded
- 2 jalapeños, sliced
- 2 roma tomatoes, small diced
- ¼ c red onion, small diced
- ½ c cilantro
- 1 avocado, cut into small cubes
- ⅓ c sour cream or Greek yogurt
Instructions
Slow Cooked Pork:
- Pour the apple cider vinegar and water into the bottom of the slow cooker pot. Place the pork shoulder into the liquid. Sprinkle pork with salt, pepper, garlic, cayenne pepper, chili powder, and paprika. Cover and cook on low for 8 hours or on high for 5-6 hours.
- Once the pork is cooked, remove it from the slow cooker and cut it into strips. At this point it should crumble very easily. Place in a bowl and set aside until ready to add to the nachos. Make sure there is no excess liquid in the pork so the nachos don't turn out soggy.
Pulled Pork Nachos:
- Preheat oven to 400°F. Spread the nacho chips evenly on the baking sheet.
- Spread the pork over the chips and top with the cheese. Bake for about 10 minutes or until cheese is completely melted. Top with all other nacho ingredients and serve immediately.
Notes
- If you want your pork to be a little crispier, place it in an even layer on a baking pan and cook over high heat for 4 to 6 minutes before adding it to the nachos.
- Shred the pork outside of the slow cooker and remove from the pan juices. This will prevent the nachos from becoming soggy due to too much juice. Place the pork in a colander to drain excess liquid.
- Other great toppings include guacamole, pico de gallo, black beans, corn, black olives, and pinto beans.