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The crockpot is the way to go for Pulled Pork Nachos. The pork cooks low and slow until tender, then gets piled over tortilla chips with melted cheese and all your favorite toppings.
We love a good nacho recipe using our crockpot; you will love our Pot Roast Nachos or my ultra-saucy Crockpot Chicken Nachos next time!
Table of Contents
- Why This Recipe is a Keeper
- The Ingredients
- How to Make Pulled Pork Nachos
- What Do You Put on Pulled Pork Nachos?
- What Cut of Pork is Best for Pulled Pork Nachos?
- How to Keep Nachos from Getting Soggy?
- How to Store Pulled Pork Nachos
- What to do with Leftover Pulled Pork?
- What other Appetizers can be made in a Crockpot?
- Pulled Pork Nachos Recipe
Why This Recipe is a Keeper
- This recipe shows you how to make pulled pork for nachos from scratch, unlike some other recipes online that only show you how to use leftover pork.
- Shredded Pork makes a great nacho topping (I see it all the time at restaurants); why not make a fresh batch of pulled pork nachos just for your own family?
- The meat is ultra-tender and juicy, with the perfect blend of spices.
- This recipe makes a large batch, making it great for game day or feeding a crowd.
- The leftovers can be repurposed in so many ways - it's a great, versatile batch of meat.
The Ingredients
Pork: Look for pork shoulder or pork butt. These cuts have plenty of marbling and shred easily after slow cooking.
Seasonings and Brown Sugar: The pork gets plenty of seasoning so it won't be bland. Cumin, chili powder, smoked paprika, Italian seasoning, garlic powder, onion powder, salt, pepper, and brown sugar make a sweet and smoky rub.
Toppings: Use your favorite nacho toppings. I give plenty of ideas below.
How to Make Pulled Pork Nachos
- Measure all your seasonings and brown sugar
- Add the pork to the slow cooker, and rub the meat with the seasoning mixture.
- Cook the meat for 8-10 hours. Shred with two forks.
- Assemble the nachos on a sheet pan and bake until the cheese is melted.
What Do You Put on Pulled Pork Nachos?
Cheese: Use shredded cheese if you want to assemble and then bake the nachos in the oven. Want to skip the oven? Warm up nacho cheese in another crockpot instead.
Sauces: Sour cream, salsa, and guacamole go great on any type of nachos.
Other Toppings: Red or green onion, chopped cilantro, sliced jalapeño, and diced tomatoes will finish off the flavor combo. Choose your favorites!
What Cut of Pork is Best for Pulled Pork Nachos?
Look for pork shoulder or pork butt. Any other cut (such as pork loin) will be too lean and will not taste great for nachos.
How to Keep Nachos from Getting Soggy?
Some people don't like soggy nachos, though I actually don't mind them because they remind me of enchiladas! If you prefer crisp chips, follow these tips:
- Add a layer of cheese before adding meat (or beans!)
- Drain the meat well before adding.
- Eat immediately; don't dilly dally!
How to Store Pulled Pork Nachos
Assembled nachos don't store well because the chips will become soggy. I recommend only assembling as much as you plan to eat. Place the leftover meat in the fridge for up to three days or freeze for up to three months.
Reheat the pork in the microwave or in a skillet on the stovetop; don't overheat. Pulled pork is not great when overheated.
What to do with Leftover Pulled Pork?
Don't feel like you have to make nachos again! The leftover pork is great for pulled pork sandwiches, tacos, quesadillas, baked potatoes, or even pizza.
What other Appetizers can be made in a Crockpot?
Football Dip and Rotel Dip are easy cheesy favorites for game day, while Frijoles Puercos make a hearty Mexican-style dip with bacon and chorizo.
Grape Jelly Little Smokies and Slow Cooker Buffalo Wings are easy finger foods that are always a hit at parties.
If you tried this Pulled Pork Nachos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Pulled Pork Nachos
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Ingredients
- 2 lbs. boneless pork shoulder or butt, (up to 4 lbs. can be used with the same amount of seasoning)
- 1 tsp. cumin
- 2 tsp. chili powder
- 2 tsp. smoked paprika
- 1 tsp. Italian seasoning
- 1 tsp. black pepper
- 3 tsp. salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 3 Tbsp. brown sugar
For the nachos:
- 14 oz. bag tortilla chips
- 2 cups shredded Colby Jack cheese
- 2 Roma tomatoes, diced
- 2 jalapeños, sliced
- 1 small red onion, diced
- Sour cream for serving
- Guacamole for serving
- Cilantro for garnish
Instructions
- In a small bowl, combine the cumin, chili powder, smoked paprika, Italian seasoning, pepper, salt, garlic powder, onion powder, and brown sugar. Mix the seasonings until they are evenly distributed.
- Add the pork to the slow cooker. Sprinkle the seasoning mix all over the pork, making sure to reach each side. It doesn’t have to cover the meat; just get it as even as possible. No need to add liquid.
- Cook the pork on low heat for 8-10 hours or on high heat for 5 hours, until tender.
- Once the pork is cooked, use 2 forks or a shredding tool to shred it. There will be juices from the pork in the crockpot; this makes a great juicy sauce to mix the pulled pork right into. After shredding, mix the pork with the juices.
- Preheat your oven to 325 degrees and line a 9x13 rimmed baking sheet with parchment paper.
- Spread your tortilla chips out evenly over the parchment paper-lined baking sheet. Sprinkle half the cheese over the chips, top with as much pork as you'd like, then sprinkle with more cheese. Bake uncovered for 5 minutes or until the cheese has melted.
- Remove the nachos from the oven and top with tomatoes, jalapeños, red onion, sour cream, guacamole, and cilantro (or whatever desired toppings you like).
- Serve warm and enjoy!
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
