Pulled Pork Nachos Recipe

Prep and sear

Trim excess fat from the pork shoulder and pat dry. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper; rub evenly over pork. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear pork on all sides until browned, about 3–4 minutes per side. Transfer pork to a plate.

Cook

Lower heat to medium. Add the sliced yellow onion to the pot and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Pour in whiskey to deglaze, scraping browned bits, and simmer 1–2 minutes to reduce slightly. Stir in BBQ sauce, apple cider vinegar, and chicken broth. Return pork to pot, spoon some sauce over it, bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven for 2.5–3 hours, or simmer on low on the stovetop for 3–3.5 hours, until pork is fork-tender.

Shred and finish

Remove pork to a cutting board and shred using two forks. Skim excess fat from the pan sauce, then return shredded pork to the pot and toss with sauce. Taste and adjust seasoning. Keep warm until assembly.

Preheat oven to 400°F (205°C). Spread tri-colored tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter. Evenly distribute about half the shredded Monterey Jack (and pepper jack if using) over the chips. Top with a layer of warmed pulled pork (use about two-thirds of the pork to avoid sogginess). Sprinkle remaining cheese on top.

Bake uncovered in the oven for 6–8 minutes, until cheese is melted and bubbling. Remove from oven and proceed to top with fresh components.

Combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Stir gently to combine. Let sit at room temperature 10–15 minutes for flavors to meld. Taste and adjust salt or lime juice.

In a medium bowl whisk rice vinegar, sugar, salt, cracked black pepper, and olive oil until sugar dissolves. Add thinly sliced cabbage and red bell pepper; toss to coat. Let sit at least 10 minutes (or refrigerate up to 2 hours) to slightly pickle the vegetables. Drain any excess liquid before assembling to keep nachos crisp.

Whisk together sour cream, lime zest, lime juice, and salt until smooth. Place in a squeeze bottle or small bowl and refrigerate until ready to drizzle over the assembled nachos.

In a bowl mash avocados to desired texture. Stir in lime juice, salt, minced red onion, chopped cilantro, and optional jalapeño. Taste and adjust seasoning. Keep covered with plastic wrap touching the surface or refrigerate until assembly.

With the tray of melted cheese and pulled pork hot from the oven, immediately spoon generous dollops of pico de gallo across the chips, then add spoonfuls of pepper vinegar slaw and small scoops of guacamole. Drizzle lime crème evenly over the top. Scatter pickled jalapeños and fresh cilantro leaves. Serve with lime wedges on the side.

Tip: Serve immediately for best texture. Leftover pulled pork can be reheated and used for another batch; crisp chips will lose crunch if nachos sit too long.