Pulled Pork Nachos

by Daniel Bilton-23 February 2026Medium

Prep Time20 min

Cook Time250 min

Total Time270 min

Servings10

These crowd-pleasing nachos feature the most fantastic melt-in-your-mouth, juicy shredded pork. Succulent pork shoulder is slow-cooked to perfection with a medley of spices until it's tender and juicy. Once the meat is pulled apart, it's time for the fun part — assembling the nachos. Layer crispy tortilla chips with the meat, adding a sprinkle of red onions, a drizzle of tangy BBQ sauce, and a generous handful of cheese. Pop the loaded pan into the oven until the cheese becomes gloriously melty and the nachos are heated through. Finally, top the nachos with sour cream, zesty salsa, and vibrant cilantro for a flavor explosion perfect for sharing with friends!

Imported RecipeOriginally from: tasty.co

Method

0
Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
1
Add ketchup and mustard, spreading evenly over the outside of the meat.
2
Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
3
Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
4
Preheat oven to 400˚F (200˚C).
5
Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
6
Bake for 8-10 minutes until cheese is melted and bubbling.
7
Top with sour cream, salsa, and cilantro.
8
Enjoy!