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Pulled Pork Nachos

Apps & SnacksPorkSlow Cooker

Time: 4-8 hours

Yield: 10 servings

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About

This recipe for Pulled Pork Nachos is cheesy, savory, and scrumptious! These nachos have layers of crunchy chips, tender pork, cooked onion, tangy BBQ sauce, and melted cheese. Serve these as a party food, or make them for a fun weeknight dinner! Pulled Pork Nachos are easy to make, hearty, and delicious!

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Ingredients

  • For the pork:
  • 2-pound pork shoulder
  • 1 medium red onion, quartered
  • 1/4 cup brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup ketchup
  • 1/4 cup mustard
  • For the optional toppings:
  • tortilla chips, to taste
  • red onion, to taste, diced
  • BBQ sauce, to taste
  • 1 cup cheddar cheese, to taste, shredded
  • 1 cup monterey jack cheese, to taste, shredded
  • tomato, to taste, diced
  • sour cream, to taste, for garnish
  • salsa, to taste, for garnish
  • fresh cilantro, to taste, chopped, for garnish

Directions

Step 1 -Place the pork, onion, brown sugar, chili powder, onion powder, garlic powder, cayenne pepper, kosher salt, and black pepper into a 6-quart slow cooker, mixing it to coat the seasonings.

Step 2 -Add in the ketchup and mustard, spreading it out evenly over the sides of the meat.

Step 3 -Heat the slow cooker to high and cook the meat until it pulls apart easily, about 4 hours, or on low for 8 hours.

Step 4 -Transfer the meat out from the slow cooker to a bowl or cutting board.

Step 5 -Using two forks, shred the meat.

Step 6 -Preheat the oven to 400 degrees F.

Step 7 -In a cast iron pan or a baking dish, build the nachos in layers, starting with the tortilla chips, and adding on the pork, onion, BBQ sauce, and the cheese. Repeat the process as desired for any additional layers.

Step 8 -Bake until the cheese has melted and is bubbling, about 8-10 minutes.

Step 9 -Garnish the nachos with the sour cream, salsa, and cilantro.

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