Savory Pulled Pork Nachos
A comforting and crowd-pleasing recipe featuring tender smoky pulled pork layered over crunchy tortilla chips with melted cheese and fresh toppings. Perfect for casual gatherings or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes (including baking and pork cooking time varies)
- Total Time: Approximately 8 hours 55 minutes (slow cooker low) or 1 hour 55 minutes (Instant Pot plus baking)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds pork shoulder or pork butt, trimmed of excess fat
- 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup chicken broth or water
- 1 large bag (10–12 oz) sturdy tortilla chips
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup pickled jalapeños, sliced (optional)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced red onion
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 ripe avocado, diced or sliced
- Sour cream or Greek yogurt, for serving
- Fresh lime wedges, for squeezing over the top
Instructions
- Pat the pork shoulder dry and season evenly with smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
- Place the pork in a slow cooker or Instant Pot. Pour in the chicken broth and barbecue sauce.
- For slow cooker: cook on low for 8 hours or high for 4-5 hours until pork is fork-tender. For Instant Pot: seal and cook on high pressure for 60 minutes, then natural release.
- Remove pork and shred with two forks. Return shredded pork to the sauce in the cooker and stir to coat thoroughly.
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil.
- Spread a layer of tortilla chips evenly on the baking sheet. Top with shredded pulled pork, then sprinkle with cheddar and Monterey Jack cheeses.
- Scatter black beans, diced red onions, and pickled jalapeños over the top.
- Bake for 10-15 minutes until cheese is melted and bubbly and edges of chips start to turn golden.
- Remove from oven and immediately sprinkle chopped cilantro and diced avocado on top.
- Serve with dollops of sour cream and lime wedges on the side. Enjoy hot.
Notes
If pork seems dry after shredding, stir in reserved cooking juices or extra barbecue sauce to keep moist. Layer ingredients evenly to avoid soggy chips. Watch oven closely to prevent burning cheese. Let pork rest before shredding for juiciness. For gluten-free, use certified gluten-free chips. For vegan, substitute pulled pork with jackfruit and use dairy-free cheese and sour cream.
Nutrition
- Serving Size: About 1/6 of the rec
- Calories: 475
- Sugar: 6
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 30
Keywords: pulled pork nachos, cheesy nachos, barbecue pork, party food, easy dinner, comfort food, game day recipe