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Ultimate Loaded BBQ Pulled Pork Nachos for Game Day

A close-up of loaded pulled pork nachos covered in melted cheese, BBQ sauce, red onion, cilantro, and jalapeño slices.
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Make the best pulled pork nachos for your next gathering. This recipe features tender, saucy BBQ pulled pork piled high on crispy chips with melted cheese and fresh toppings. It is a crowd-pleasing appetizer perfect for parties or a hearty meal.

Ingredients

Scale
  • 3 lbs pork shoulder (Boston butt)
  • 1 cup BBQ sauce (your favorite brand)
  • 1/2 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large bag (13 oz) tortilla chips
  • 4 cups shredded sharp cheddar cheese
  • 1 cup Monterey Jack cheese
  • 1 cup diced red onion
  • 1 cup sliced jalapeños (fresh or pickled)
  • 1/2 cup chopped fresh cilantro
  • 1 cup sour cream (for topping)
  • 1/2 cup salsa (for topping)

Instructions

  1. Season the pork shoulder evenly with salt, pepper, paprika, garlic powder, and onion powder.
  2. Place the seasoned pork in a slow cooker. Add the chicken broth and brown sugar.
  3. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is fork-tender.
  4. Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat.
  5. Return the shredded pork to the slow cooker and stir in the BBQ sauce until the meat is fully coated. Keep warm.
  6. Preheat your oven to 375°F (190°C). Spread the tortilla chips in a single layer on a large baking sheet or oven-safe platter.
  7. Sprinkle half of the shredded cheese mixture evenly over the chips.
  8. Spoon the BBQ pulled pork mixture over the cheese layer.
  9. Top with the remaining shredded cheese.
  10. Bake for 8 to 12 minutes, or until the cheese is fully melted and bubbly.
  11. Remove from the oven. Immediately top the nachos with diced red onion, sliced jalapeños, and fresh cilantro.
  12. Serve the ultimate nachos immediately with sour cream and salsa on the side for topping.

Notes

  • For faster cooking, use an Instant Pot: Cook the seasoned pork with the broth on High Pressure for 75 minutes, followed by a 15-minute natural release. Shred and mix with BBQ sauce.
  • If you have leftover pulled pork, skip steps 1 through 4 and proceed directly to step 5, adding the leftover pork and BBQ sauce to a skillet over medium heat to warm before layering.
  • For a truly layered nacho platter, divide the chips, pork, and cheese into two batches and build two smaller platters instead of one giant one.

Nutrition

Find it online: https://carlacooking.com/pulled-pork-nachos-ultimate-loaded-bbq/