Pulled Pork Nachos
Make pulled pork nachos using the crockpot. Assemble the nachos on a sheet pan and enjoy with a crowd.
Servings: 8
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!
Video
Notes
Individual servings: Want to serve this buffet style? Let your guests assemble their own nachos on oven-safe plates or pie tins.
You can also use warm nacho cheese instead of shredded cheese. Keep it warm in another crockpot for serving.
No Liquid Needed: Don't add water or broth to the slow cooker. The pork will release plenty of juices as it cooks.
Pork Size: You can use up to a 4-pound pork shoulder. A larger roast may need the full cooking time, and you'll have extra pulled pork for another meal.
BBQ Pulled Pork Nachos: If you prefer barbecue pork nachos, drizzle your favorite BBQ sauce over the pork before adding the final layer of cheese. We love Sweet Baby Ray's.
Make Ahead: Cook and shred the pork ahead of time. Refrigerate it with some of its juices, then reheat before making the nachos.
Nutrition
Calories: 538kcal | Carbohydrates: 42g | Protein: 38g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1307mg | Potassium: 658mg | Fiber: 4g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 6mg | Calcium: 306mg | Iron: 3mg
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