pulled pork nachos

Name: Pulled Pork Nachos
Prep time: 35 min
Cook time: 4 h 10 min
Yield: 8 serving(s)
Cuisine: American
Ingredients: 2 teaspoon(s) smoked paprika; 2 teaspoon(s) dry mustard; 1 teaspoon(s) garlic powder; 1 teaspoon(s) salt; 1 teaspoon(s) freshly ground black pepper; 1/4 teaspoon(s) freshly ground cayenne peper; 4 pound(s) pork butt (or pork shoulder); 1 medium yellow onion, large diced; 2 tablespoon(s) Worcestershire sauce; 2 tablespoon(s) apple cider vinegar; 12 ounce(s) Dr Pepper (not diet); 8 ounce(s) tortilla chips; 1 cup(s) shredded cheddar cheese; 1 cup(s) Monterey Jack cheese; pickled jalapeños; halved grape or cherry tomatoes; corn kernels; - sliced green onions; sour cream; chopped cilantro

2 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Feb 27, 2026

These delicious pulled pork nachos are loaded with tasty, tender pulled pork, Monterey Jack and cheddar cheese, pickled jalapenos, tomatoes, crisp corn, green onions, barbecue sauce, sour cream, and cilantro. Serve these for an easy weeknight dinner, gameday snacks, or movie night nibble.

Rate

prep time 35 Min

cook time 4 Hr 10 Min

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

2 teaspoons smoked paprika
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground cayenne peper
4 pounds pork butt (or pork shoulder)
1 medium yellow onion, large diced
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
12 ounces Dr Pepper (not diet)
8 ounces tortilla chips
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
pickled jalapeños
halved grape or cherry tomatoes
corn kernels
sliced green onions
sour cream
chopped cilantro

How To Make pulled pork nachos

Step 1

Mix the smoked paprika, dry mustard, garlic powder, salt, black pepper, and ground cayenne pepper. Rub it over the meaty parts of the pork and let it rest for 1-2 hours. If resting longer than that, refrigerate it.

Step 2

Add the cut onion to the bottom of the Crock Pot. Place the pork butt on top of the onions, fat side up.
Step 3

Add the Worcestershire sauce, vinegar, and Dr. Pepper. Cover and cook on high for 4-5 hours or on low for 7-8 hours. Using 2 forks, shred the pork, removing the cartilage and fat. Shred only the amount of pork you will be using at this time.
Step 4

Preheat oven to 375 degrees F. Cover a large baking sheet with parchment paper.
Step 5

Spread the chips in a layer on the prepared sheet and top with the cheese and shredded pork. Pop them in the oven for 7-8 minutes or until the cheese melts.
Step 6

Top with pickled jalapenos, tomatoes, crisp corn, green onions, and cilantro or your choice of toppings.
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