The Scoop
Pulled Pork Nachos offer slow-cooked goodness with layers of bold flavors.
The first time I crafted these pulled pork nachos, it marked an unforgettable game day with friends. Gathering around our living room, the anticipation of the match was as thick as the aroma wafting from my slow cooker. Pork shoulder was slowly transforming into a tender heap of savory goodness, thanks to a mix of brown sugar, chili powder, and cayenne pepper. It was that fateful day I learned the glory of layering nachos, a crucial tip shared by a dear friend. Never underestimate the power of a cast iron pan to evenly retain heat and melt cheese to perfection.
When halftime arrived, everyone flocked to the kitchen, lured by the scent of onions and garlic mingling with the soul-warming comfort of melted cheddar and Monterey Jack cheese. A vibrant rainbow of diced tomatoes, fresh cilantro, and a dollop of sour cream topped this masterpiece. I loved seeing how those tortilla chips held sturdily beneath the weight of pulled pork and tangy BBQ sauce, making these nachos both satisfying and structurally sound. Sharing them felt like an ultimate celebration.
Later, as we lounged around with our plates, the kitchen became the heart of camaraderie. The whole endeavor taught me two things: let flavors develop low and slow, and always have some extra napkins at hand when indulging in such a treat. With laughter and the crunch of chips echoing, these nachos became a signature dish for my game day gatherings, leaving a delicious imprint on my culinary adventures.
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
- 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.
- Add in the ketchup and mustard, spreading it out evenly over the sides of the meat.
- Heat the slow cooker to high and cook the meat until it pulls apart easily, about 4 hours, or on low for 8 hours.
- Transfer the meat out from the slow cooker to a bowl or cutting board.
- Using two forks, shred the meat.
- Preheat the oven to 400 degrees F.
- 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.
- Bake until the cheese has melted and is bubbling, about 8-10 minutes.
- Garnish the nachos with the sour cream, salsa, and cilantro.
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