Pulled Pork Nachos

Pulled Pork Nachos

Pulled Pork Nachos are a delicious and satisfying dish that can make any gathering special. These hearty nachos are topped with tender, flavorful pulled pork, loads of melted cheese, and fresh toppings, making them perfect for game day, family dinners, or any casual get-together.

Why Make This Recipe

Making Pulled Pork Nachos is not just about the taste; it’s also about the experience they create. This recipe allows you to enjoy the rich, smoky flavors of pulled pork combined with the crunchy goodness of tortilla chips. It’s an ideal dish for feeding a crowd or just indulging in on a cozy night at home. Plus, the process of slow-cooking the pork allows it to become tender and infused with all the spices and sauces, ensuring that every bite is packed with flavor.

How to Make Pulled Pork Nachos

Creating Pulled Pork Nachos at home is straightforward and incredibly rewarding. With a few simple steps, you can transform basic ingredients into a flavorful feast. Here is a breakdown of the ingredients and the instructions to prepare this mouthwatering dish.

Ingredients

• 1 boneless Ontario pork shoulder roast, about 3 lb (1.5 kg)
• 1 tbsp (15 mL) canola oil
• 2 tbsp (30 mL) chili powder
• 1 tbsp (15 mL) dry mustard
• 1/4 tsp (1 mL) each salt and pepper
• 1 jar (680 mL) tomato passata (strained tomatoes)
• 1 onion, grated or finely diced
• 1/3 cup (80 mL) packed light brown sugar
• 2 tbsp (30 mL) Worcestershire sauce
• 2 cloves garlic, minced
• 1 bag (300 g) tortilla chips
• 2 cups (500 mL) shredded cheddar cheese
• 2 green onions, thinly sliced
• 2 cups (500 mL) shredded lettuce
• 1/2 cup (125 mL) sliced olives or pickled jalapeños
• Sour cream and chopped fresh cilantro (optional)

Directions

1. Remove any netting or string from the pork roast, if present, and discard. Pat the roast dry with paper towels.
2. In a small bowl, combine canola oil, chili powder, dry mustard, salt, and pepper. Rub this mixture all over the pork roast to coat it evenly.
3. In a slow cooker, stir together the tomato passata, grated onion, brown sugar, Worcestershire sauce, and minced garlic.
4. Heat a large non-stick skillet over medium-high heat and brown the pork roast on all sides. Once browned, place the roast in the slow cooker. Cover and set the slow cooker to LOW for 8 hours or HIGH for 4 hours, or until the pork is fork-tender.
5. After the cooking time, remove the roast from the slow cooker. Using two forks, shred the meat and discard any fat. Return the pulled pork to the slow cooker and stir to coat it in the sauce.
6. Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
7. Spread half of the tortilla chips in a single layer onto the prepared pan.
8. Spread with 1 1/2 cups (375 mL) of the pulled pork, then sprinkle with half of the shredded cheese and half of the green onions. Repeat the layers once more.
9. Bake in the preheated oven for about 10 minutes or until the cheese is melted and bubbly.
10. Once baked, sprinkle the nachos with shredded lettuce and olives or jalapeños. If desired, add chopped cilantro and serve with sour cream on the side.

Pro Tips for Success Pulled Pork Nachos

1. Choose the Right Cut: Bone-in pork shoulder is ideal for flavor but boneless is easier to shred. Consider your preference when purchasing your protein.
2. Don’t Rush the Cooking: Slow and steady is the way to go. The longer you cook the pork, the more tender it becomes.
3. Customize Your Toppings: Feel free to add your favorite toppings – tomatoes, guacamole, or even black beans work wonderfully!
4. Check Cheese Melting: Not all cheeses melt the same; cheddar is classic, but you can use Monterey Jack or a blend for extra creaminess.
5. Use a Good Quality BBQ Sauce: For an extra flavor boost, consider incorporating your favorite BBQ sauce into the pulled pork while it cooks.

Flavor Variations Pulled Pork Nachos

1. Spicy Pulled Pork: Add diced jalapeños into the pulled pork mix during cooking for an extra kick.
2. Tex-Mex Style: Layer in some black beans and corn for a heartier version, and swap cheddar for pepper jack cheese.
3. BBQ Pulled Pork: Stir in your favorite BBQ sauce with the pulled pork before layering to create a smoky, tangy flavor.
4. Loaded Nachos: Include toppings like diced tomatoes, avocados, and a drizzle of spicy ranch dressing for a zesty twist.
5. Vegetarian Nachos: Substitute pulled pork with BBQ jackfruit or lentils for a delicious vegetarian version.

Serving Suggestions Pulled Pork Nachos

Pulled Pork Nachos are best enjoyed fresh out of the oven while the cheese is warm and gooey. Pair them with cold beverages like sodas, iced tea, or light beers for a perfect casual dining experience. They also make a fantastic appetizer for parties or game day celebrations.

Storage and Freezing Instructions Pulled Pork Nachos

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to three days. To freeze, place it in a freezer-safe container and store it for up to three months. Reheat in the microwave or on the stove before serving. However, nachos are best enjoyed fresh, so consider preparing them right before you want to eat.

Nutrition Facts (Per Serving)

• Calories: 650
• Protein: 30g
• Carbs: 65g
• Fat: 30g
• Fiber: 5g
• Sodium: 900mg

FAQ About Pulled Pork Nachos

Can I use a different meat for this recipe?

Yes! If you prefer not to use pork, you can substitute it with shredded chicken, smoked turkey, or even jackfruit for a vegetarian option. Each of these will offer a different flavor profile but can be just as delicious when paired with the nacho toppings.

How do I make the pork without a slow cooker?

If you don’t have a slow cooker, you can also use a Dutch oven. Preheat your oven to 300°F (150°C) after browning the pork on the stovetop, add your sauce ingredients, cover it tightly, and let it cook in the oven for 3-4 hours until tender.

Can I make nachos in advance?

You can prepare the pulled pork ahead of time and store it in the refrigerator until you are ready to assemble the nachos. However, it’s best to bake the nachos just before serving for optimal taste and texture.

What’s the best way to layer nachos?

For the best flavor distribution, start with a layer of chips, then meat, cheese, and finish with toppings. Repeating the layers helps ensure that everyone gets a taste of the toppings with each bite.

How can I make the nachos extra crispy?

For crispier nachos, try toasting the tortilla chips in the oven for a few minutes before layering on the toppings. This creates a sturdy base that will hold up against the juicy pulled pork and melted cheese.

Final Thoughts

Pulled Pork Nachos are a fantastic dish that’s equal parts indulgent and satisfying. With layers of pulled pork, cheese, chips, and fresh toppings, it appeals to all ages and tastes. Perfect for any occasion, they’re sure to be a hit whether you’re gathering friends for a big game or enjoying a cozy night in with family. So roll up your sleeves, get your ingredients ready, and treat yourself to a delicious homemade nacho experience!

Pulled Pork Nachos

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• Author: recipesforcook
• Total Time: 495
• Yield: 6 servings 1x
• Diet: None

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Description

Hearty nachos topped with tender pulled pork, melted cheese, and fresh toppings, perfect for gatherings.

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Ingredients

Scale 1x2x3x

• 1 boneless Ontario pork shoulder roast, about 3 lb (1.5 kg)
• 1 tbsp (15 mL) canola oil
• 2 tbsp (30 mL) chili powder
• 1 tbsp (15 mL) dry mustard
• 1/4 tsp (1 mL) each salt and pepper
• 1 jar (680 mL) tomato passata (strained tomatoes)
• 1 onion, grated or finely diced
• 1/3 cup (80 mL) packed light brown sugar
• 2 tbsp (30 mL) Worcestershire sauce
• 2 cloves garlic, minced
• 1 bag (300 g) tortilla chips
• 2 cups (500 mL) shredded cheddar cheese
• 2 green onions, thinly sliced
• 2 cups (500 mL) shredded lettuce
• 1/2 cup (125 mL) sliced olives or pickled jalapeños
• Sour cream and chopped fresh cilantro (optional)

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Instructions

1. Remove any netting or string from the pork roast, if present, and discard. Pat the roast dry with paper towels.
2. In a small bowl, combine canola oil, chili powder, dry mustard, salt, and pepper. Rub this mixture all over the pork roast to coat it evenly.
3. In a slow cooker, stir together the tomato passata, grated onion, brown sugar, Worcestershire sauce, and minced garlic.
4. Heat a large non-stick skillet over medium-high heat and brown the pork roast on all sides. Once browned, place the roast in the slow cooker. Cover and set the slow cooker to LOW for 480 minutes or HIGH for 240 minutes, or until the pork is fork-tender.
5. After the cooking time, remove the roast from the slow cooker. Using two forks, shred the meat and discard any fat. Return the pulled pork to the slow cooker and stir to coat it in the sauce.
6. Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
7. Spread half of the tortilla chips in a single layer onto the prepared pan.
8. Spread with 1 1/2 cups (375 mL) of the pulled pork, then sprinkle with half of the shredded cheese and half of the green onions. Repeat the layers once more.
9. Bake in the preheated oven for about 10 minutes or until the cheese is melted and bubbly.
10. Once baked, sprinkle the nachos with shredded lettuce and olives or jalapeños. If desired, add chopped cilantro and serve with sour cream on the side.

Notes

Customize your toppings and enjoy with your favorite beverages. Best served immediately after baking.

• Prep Time: 15
• Cook Time: 480
• Category: Appetizer
• Method: Slow Cooking, Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 10g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg