Real Recipes From Real Home Cooks ®

pulled pork nachos

(1 rating)
Blue Ribbon Recipe by
Tonya Conca
Warwick, RI

My friends love it when I make this for any football or hockey game. Hope your family likes it too.

Blue Ribbon Recipe

The pulled pork alone in these nachos is full-flavored and delicious. Once it cooks in the slow cooker, it falls apart beautifully. Mix that with BBQ sauce, cheese, and toppings and you have amazing pulled pork nachos. These are restaurant quality nachos you can make at home. If you have extra pulled pork, it will make a yummy sandwich.

— The Test Kitchen @kitchencrew
(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 4 Hr 10 Min
method Slow Cooker Crock Pot

Ingredients For pulled pork nachos

  • 2 lb
    pork shoulder
  • 1/4 c
    brown sugar dark
  • 1 Tbsp
    chili powder
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 tsp
    cayenne pepper
  • 1 tsp
    Kosher salt
  • 1 tsp
    black pepper
  • 1/2 tsp
  • 1 md
    red onion, quartered
  • 1/4 c
  • 1/4 c
  • your favorite tortilla chips
  • red onion
  • bbq sauce
  • 1 c
    shredded cheddar cheese
  • 1 c
    shredded monterey jack cheese
  • diced tomato
  • jalapenos (optional)
  • black olives
  • sour cream
  • salsa - jar or homemade

How To Make pulled pork nachos

  • Pork, onion, and seasonings in the slow cooker.
    Place pork, onion, and seasonings into a 6-quart slow cooker.
  • Coating pork in the seasonings.
    Mix to coat the meat in seasonings.
  • Rubbing ketchup and mustard over the pork.
    Add ketchup and mustard, spreading evenly over the outside of the meat.
  • Timer set on the slow cooker.
    Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
  • Ready to remove pork from the slow cooker.
    Remove meat from slow cooker and transfer it to a bowl or cutting board.
  • Shredding the pork in a bowl.
    Using two forks, shred the meat into bite-sized pieces.
  • Chips on an oven-safe plate.
    Preheat oven to 400˚F (200˚C). Using a cast-iron pan or another oven-safe dish, assemble the nachos layer by layer. First, add the chips.
  • Pulled pork and diced onion on the chips.
    Then pulled pork and onion.
  • Barbecue sauce drizzled on the pork.
    Drizzle BBQ sauce.
  • Olives, diced tomatoes, and cheese on top of pork.
    Top with olives, diced tomatoes, and cheese. Repeat as desired for additional layers.
  • Baking nachos until cheese melts.
    Bake for 8-10 minutes until cheese is melted and bubbling. Top with sour cream, jalapeno, and salsa.