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The fusion of slow-cooked pulled pork and nachos is a culinary match made in heaven. The juicy, flavorful pork contrasts beautifully with the crispy chips, while the melty cheese and zesty toppings elevate the dish to new heights. This recipe is not just about flavors; it’s about gathering friends and family around a shared plate, making it a perfect centerpiece for social occasions. The versatility of pulled pork nachos means you can customize them to suit your taste preferences, allowing for endless variations.

Slow Cooked Pulled Pork Nachos

Discover the ultimate comfort food with our slow-cooked pulled pork nachos! This delightful recipe combines tender, smoky pulled pork with crispy tortilla chips, gooey melted cheese, and vibrant toppings, making it perfect for any gathering. Whether you're hosting a barbecue or enjoying a family dinner, these nachos are customizable to suit every palate. Learn the secrets to achieving the perfect pulled pork and elevate your nacho game for an unforgettable experience. Enjoy delicious flavors and create lasting memories around the table!
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Ingredients
  

2 lbs pork shoulder (or pork butt)

1 cup BBQ sauce (your favorite variety)

1 cup chicken broth

1 medium onion, diced

4 cloves garlic, minced

1 tablespoon smoked paprika

1 tablespoon ground cumin

2 teaspoons chili powder

Salt and pepper, to taste

1 bag (12 oz) tortilla chips

2 cups shredded cheddar cheese

1 can (15 oz) black beans, rinsed and drained

1 cup pico de gallo or fresh salsa

1/2 cup sliced jalapeños (fresh or pickled)

1 avocado, sliced

Sour cream, for topping

Fresh cilantro, chopped, for garnish

Instructions
 

Prepare the Pork: Season the pork shoulder with salt, pepper, smoked paprika, ground cumin, and chili powder. Rub the spices into the meat thoroughly.

    Sear (Optional): In a large skillet over medium-high heat, sear the pork on all sides until browned (about 4-5 minutes per side). This step is optional but adds extra flavor.

      Slow Cook: Transfer the pork into a slow cooker. Add the diced onion, minced garlic, BBQ sauce, and chicken broth. Cover and cook on low for 8 hours, or until the pork is tender and easily pulls apart with a fork.

        Shred the Pork: Once cooked, remove the pork from the slow cooker and place it on a cutting board. Using two forks, shred the meat. Return the shredded pork to the slow cooker, mix it with the juices and let it sit for about 15 minutes on the warm setting.

          Assemble Nachos: Preheat the oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in a single layer. Top with a generous portion of shredded pulled pork, black beans, and shredded cheddar cheese.

            Bake: Place the nachos in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbling.

              Toppings: Once out of the oven, add dollops of pico de gallo, sliced jalapeños, and avocado on top. Finish with a drizzle of sour cream and a sprinkle of fresh cilantro.

                Serve: Serve the nachos immediately while hot and cheesy. Encourage everyone to dig in and enjoy the tasty layers of goodness!

                  Prep Time, Total Time, Servings: 20 minutes | 8 hours | 6 servings