Pulled Pork Nachos Recipe
A Southern twist on a Moose favorite. Crispy corn tortilla chips topped with queso dip, melted Cheddar and Monterey Jack cheese, slow-cooked BBQ pulled pork, sliced green onions, special seasoned sour cream and BBQ sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork (Slow Cooker)
Queso & Cheese Topping
Chips & Garnishes
Special Seasoned Sour Cream & Finish
Method
Pulled Pork (Slow Cooker)
- 1
Prepare pork and aromatics
Trim excess fat from the pork shoulder and pat dry. Slice the yellow onion into thick rounds. Place the onion rounds in the bottom of a 6-quart slow cooker and set the pork on top.
- 2
Season and add liquids
In a small bowl combine brown sugar, smoked paprika, chili powder, cumin, kosher salt and black pepper. Rub the spice mix all over the pork. Scatter the minced garlic over the pork. Pour the broth and apple cider vinegar into the slow cooker around (not directly over) the pork. Spoon 1/2 cup of the BBQ sauce over the pork and reserve the remaining for finishing.
- 3
Slow cook
Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until pork is fork-tender and easily shreds.
- 4
Shred and finish with sauce
Carefully transfer pork to a cutting board or large bowl. Use two forks to shred into bite-sized strands. Skim and discard excess fat from the cooking liquid, then transfer about 1/2 cup of the cooking liquid back into the shredded pork to keep it moist. Stir in the remaining 1/2 cup BBQ sauce (or more to taste). Keep warm until assembly.
Queso & Cheese Topping
- 5
- 6
Prepare queso
Slowly whisk in whole milk until smooth and thickened, about 1–2 minutes. Reduce heat to low, add cubed processed American cheese and diced green chiles (if using), stirring until fully melted and smooth. If too thick, add up to 1–4 tbs additional milk to reach a pourable queso consistency. Keep warm on the lowest heat, stirring occasionally.
- 7
Shred cheeses
Combine shredded monterey jack and sharp cheddar in a bowl and set aside to be melted on top of the chips.
Special Seasoned Sour Cream & Finish
- 8
Mix seasoned sour cream
In a small bowl combine sour cream, lime juice, smoked paprika, garlic powder, onion powder and 1/4 tsp kosher salt. Stir until smooth and refrigerate until ready to serve.
- 9
Warm extra BBQ sauce
If desired, warm the remaining 1/2 cup BBQ sauce in a small saucepan or microwave until just pourable for drizzling.
Assembly and Baking
- 10
Preheat oven
Preheat oven to 400°F (200°C). Line a large rimmed baking sheet or oven-safe platter with parchment paper or aluminum foil for easy cleanup.
- 11
Layer chips and queso
Spread 6 cups of the corn tortilla chips in an even layer on the baking sheet. Spoon half of the warm queso over the chips, distributing it in dollops so chips are mostly covered but still slightly crisp. Sprinkle half of the shredded cheddar and monterey jack evenly over the chips and queso.
- 12
Add pulled pork and more cheese
Scatter half of the warm pulled pork evenly over the chips and cheese. Add another layer with the remaining 6 cups of chips on top if you prefer a stacked nacho; otherwise continue with remaining toppings. Spoon remaining queso over any uncovered chips and sprinkle the remaining shredded cheeses on top, followed by the remaining pulled pork.
- 13
Bake to melt
Bake in the preheated oven for 6–8 minutes, or until the shredded cheese is melted and bubbly and the pork is heated through. For a lightly browned top, switch oven to broil for 1 minute—watch closely to avoid burning.
- 14
Finish and garnish
Remove nachos from oven. Drizzle warmed BBQ sauce over the top in a ribbon pattern. Dollop or pipe the seasoned sour cream across the nachos. Sprinkle thinly sliced green onions, pickled jalapeños and chopped cilantro over everything for color and brightness.
- 15
Serve
Serve immediately on the baking sheet or transfer to a large platter. Provide extra BBQ sauce and seasoned sour cream on the side. Leftovers (if any) should be stored separately for best texture.