Pulled pork nachos are a delightful, comforting dish that packs a flavor punch and is perfect for gatherings, game days, or just a cozy night at home. This recipe will guide you through making these delicious nachos, loaded with tender pulled pork and gooey cheese, along with a variety of toppings that will make your taste buds dance.
Why Make This Recipe
Pulled pork nachos bring together the joy of two beloved dishes: nachos and slow-cooked pulled pork. The combination of crispy tortilla chips, melty cheese, and flavorful pulled pork creates a sensational appetizer or main dish that’s sure to please any crowd. Plus, this recipe is simple to follow and allows you to customize the toppings to suit your preferences. Whether you’re serving them at a party or making them for a family night, these nachos are bound to be a hit.
How to Make Pulled Pork Nachos
To whip up these incredible pulled pork nachos, you’ll need a few key ingredients and some time for the pork to cook to perfection. Let’s break it down step by step.
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:
- Start by removing any netting or string from the pork roast, if applicable, and discard it. Pat the roast dry with paper towels to ensure a good sear.
- In a small bowl, mix the canola oil, chili powder, dry mustard, salt, and pepper together. Rub this spice mixture all over the pork roast, ensuring it’s well coated.
- In your slow cooker, combine the tomato passata, grated onion, brown sugar, Worcestershire sauce, and minced garlic. Stir it until mixed thoroughly.
- Heat a large non-stick skillet over medium-high heat. Once hot, carefully add the pork roast and sear it on all sides until it’s nicely browned.
- Transfer the browned pork to the slow cooker, cover it, and set the cooker on LOW for 8 hours or HIGH for 4 hours, until the pork is tender and easily shredded with a fork.
- Carefully remove the roast from the slow cooker. Using two forks, shred the pork, removing any obvious fat. Return the shredded pork to the slow cooker and stir it to coat with the sauce.
- Preheat your oven to 350ºF (180ºC). Line a large baking sheet with parchment paper.
- Spread half the bag of tortilla chips on the prepared baking sheet in a single layer.
- Top with 1 1/2 cups of the pulled pork, then sprinkle with half of the shredded cheddar cheese and half of the sliced green onions. Repeat these layers once more.
- Bake the nachos in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, sprinkle with shredded lettuce and olives, and add chopped cilantro if desired. Serve with sour cream on the side for a delicious touch.
- Any leftover pulled pork can be refrigerated or frozen for future meals – perfect for sandwiches or more nachos on another night.
Pro Tips for Success Pulled Pork Nachos
- Choose the Right Cut: Opt for a well-marbled pork shoulder for the best flavor and tenderness. This cut will break down beautifully during the cooking process.
- Don’t Skip the Sear: Searing the pork before placing it in the slow cooker adds depth of flavor. Don’t rush this step!
- Sauce it Up: Feel free to adjust the spice mix or add your favorite BBQ sauce to the pulled pork while cooking for extra flavor.
- Cheese Varieties: Experiment with different cheeses like Monterey Jack or pepper jack for a unique twist.
- Layer Wisely: Make sure to distribute the toppings evenly for a balanced bite in every serving.
Flavor Variations Pulled Pork Nachos
- Spicy Twist: Add diced jalapeños or a dash of hot sauce to the pork mixture for an extra kick.
- BBQ Delight: Swap the tomato passata with your favorite BBQ sauce for a smoky flavor that enhances the pulled pork.
- Veggie Lovers: Include black beans or corn along with the pulled pork for additional texture and flavor.
- Tex-Mex Style: Top with guacamole and Pico de Gallo for a fresh and zesty twist.
- Vegan Option: Substitute the pulled pork with shredded jackfruit prepared in similar spices for a plant-based version that still satisfies.
Serving Suggestions Pulled Pork Nachos
Pulled pork nachos can be served as a standalone dish, but they can also be complemented with various side items. Consider serving with:
- Fresh guacamole or a mango salsa for a fruity contrast.
- A tossed salad with a tangy vinaigrette to balance the richness of the nachos.
- A platter of assorted dips, such as queso or spiced bean dip, for variety.
- Cold beverages like lemonade or iced tea to refresh the palate.
Storage and Freezing Instructions Pulled Pork Nachos
- Refrigeration: Leftover nachos can be stored in the refrigerator for up to 2 days. To reheat, place them in the oven at 350ºF (180ºC) until warmed through and the cheese has melted again.
- Freezing Pulled Pork: The pulled pork itself can be frozen in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Assembled Nachos: Assembled nachos are best eaten fresh due to the chips becoming soggy. However, you can store the leftover toppings separately and assemble fresh nachos when you’re ready to enjoy them again.
Nutrition Facts (Per Serving)
- Calories: 450
- Protein: 25g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 5g
- Sodium: 800mg
FAQ About Pulled Pork Nachos
Can I use other meats for pulled nachos?
Absolutely! While pulled pork is traditional, you can use shredded chicken, smoked turkey, or even a plant-based substitute like jackfruit.
How can I make the pulled pork spicier?
For added heat, consider incorporating spicy seasonings or fresh jalapeños directly into the pork mixture during cooking. You could also top the nachos with sliced jalapeños before baking.
How do I know when the pulled pork is done?
The pork is done when it easily shreds with a fork and reaches an internal temperature of at least 195°F (90°C). A slow cooker makes this easier because cooking it low and slow ensures it’s fork-tender.
Can I cook pulled pork in the oven instead of a slow cooker?
Yes! You can roast the pork shoulder in a covered oven-safe pot at 300°F (150°C) for about 4-5 hours, or until it’s tender and falling apart. Make sure to check occasionally and add liquid, if necessary.
What can I do with leftover pulled pork?
Leftover pulled pork is incredibly versatile. You can make sandwiches, tacos, burritos, or even pizzas. It’s great in soups or with rice – the possibilities are endless!
Final Thoughts
Pulled pork nachos combine the best of both worlds: the satisfaction of slow-cooked pork and the crunchy goodness of nachos. Whether for a casual evening with friends or as a show-stopping dish at a party, these nachos will not disappoint. With just a few ingredients and some time, you can create a dish that’s sure to become a favorite in your home. Enjoy your culinary adventure with pulled pork nachos—deliciousness awaits!
Print
Pulled Pork Nachos
- Total Time: 495
- Yield: 6 servings
- Diet: None
Description
A delightful dish combining crispy tortilla chips, tender pulled pork, and gooey cheese, perfect for gatherings or cozy nights in.
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) salt
- 1/4 tsp (1 mL) 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)
Instructions
- Remove any netting from the pork roast, pat it dry with paper towels.
- Mix the canola oil, chili powder, dry mustard, salt, and pepper in a small bowl and rub the mixture over the pork roast.
- In a slow cooker, combine the tomato passata, grated onion, brown sugar, Worcestershire sauce, and garlic, and stir until mixed.
- Sear the pork roast in a large skillet on medium-high heat until browned on all sides.
- Transfer the pork to the slow cooker, cover, and cook on LOW for 8 hours or HIGH for 4 hours until tender.
- Shred the pork with two forks, return it to the slow cooker, and stir to coat with the sauce.
- Preheat your oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Spread half the tortilla chips on the baking sheet, top with 1 1/2 cups of pulled pork, half the cheddar cheese, and half the sliced green onions. Repeat the layers.
- Bake for about 10 minutes, until the cheese is melted and bubbly.
- Top with shredded lettuce, olives, and chopped cilantro if desired. Serve with sour cream on the side.
Notes
Feel free to customize toppings and adjust the spice level to your preference.
- Prep Time: 15
- Cook Time: 480
- Category: Appetizer
- Method: Slow Cooking and Baking
- Cuisine: American