Description
A recipe for making rich pulled pork to top tortilla chips with cheese and fresh toppings for a hearty meal or party appetizer.
Ingredients
Scale
- 3 lb pork shoulder (Boston butt)
- 1 cup BBQ sauce (your favorite)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bag (13 oz) tortilla chips
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup pickled jalapeños, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 cup coleslaw (optional topping)
- 1/2 cup sour cream or Mexican crema (optional topping)
Instructions
- Place the pork shoulder in a slow cooker.
- In a bowl, mix the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour this mixture over the pork.
- Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is fork-tender.
- Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to coat it with the remaining cooking liquid. Keep warm.
- Preheat your oven to 375 degrees Fahrenheit. Spread half of the tortilla chips in a single layer on a large, rimmed baking sheet.
- Sprinkle half of the Monterey Jack and cheddar cheese over the chips. Top with half of the shredded pulled pork.
- Repeat the layering process with the remaining chips, cheese, and pork.
- Bake for 10 to 12 minutes, or until the cheese is fully melted and bubbly.
- Remove the baking sheet from the oven. Immediately top the nachos with sliced jalapeños, red onion, and fresh cilantro.
- Serve immediately with optional toppings like coleslaw and sour cream on the side.
Notes
- For quicker preparation, you can use pre-cooked rotisserie chicken meat instead of making pulled pork, though the flavor profile will change.
- To make this dish ahead, prepare the pulled pork up to two days in advance and store it in the refrigerator. Reheat before assembling the nachos.
- Use a mix of cheeses that melt well, such as Colby Jack or a Mexican blend, for the best coverage.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Appetizer
- Method: Slow Cooking and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 750
- Sugar: 25
- Sodium: 950
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 22
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 4
- Protein: 45
- Cholesterol: 150