Kahula Pork Nachos Recipe

Prep the pork

Pat pork shoulder dry with paper towels. Trim excess fat if any and cut into 3-4 large chunks to fit in your slow cooker or Dutch oven. Season all sides with kosher salt, black pepper, ground cumin, and smoked paprika.

Sear the meat

Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat. When hot, sear pork pieces 2-3 minutes per side until browned. This step adds flavor but can be skipped if short on time.

Combine braising liquid

In a bowl, whisk together Kahlúa, dark beer (or strong coffee), orange juice, soy sauce, brown sugar, minced garlic, grated ginger, and liquid smoke (if using). Pour mixture over the seared pork in the slow cooker or Dutch oven.

Slow-cook the pork

If using a slow cooker: cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is fork-tender. If using an oven/Dutch oven: cover and braise at 300°F (150°C) for 3-4 hours until very tender.

Shred and reduce sauce

Transfer pork to a cutting board and shred with two forks. Skim fat from the cooking liquid if necessary. To concentrate flavors, pour cooking liquid into a saucepan and simmer over medium heat 8-12 minutes until reduced by about half. Return shredded pork to the reduced sauce and toss to coat. Taste and adjust seasoning (add a pinch of salt or pepper if needed).

Preheat and prepare baking sheet

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil and lightly spray or brush with oil to prevent sticking.

Layer the chips

Arrange half of the tortilla chips in an even layer on the prepared baking sheet, ensuring some overlap but not a single dense pile (this helps even cheese melt).

Add toppings and cheese (first layer)

Distribute half of the shredded cheddar and Monterey Jack over the chips. Spoon about half of the Kahlúa pulled pork evenly over the cheese. Scatter half of the black beans, half of the diced tomato, and some sliced pickled jalapeños.

Second layer

Add the remaining tortilla chips on top to create a second layer. Sprinkle the remaining cheeses over the second layer, then top with the rest of the pulled pork, black beans, and pickled jalapeños.

Bake until melty

Bake in the preheated oven for 8-10 minutes, or until cheese is melted and bubbling and edges of chips are starting to brown. For extra browning, broil on high for 1-2 minutes—watch closely to avoid burning.

Finish and garnish

Remove nachos from oven. Scatter sliced green onions, chopped cilantro, diced avocado or spoonfuls of guacamole, crumbled cotija (if using), and dollops of sour cream or crema. Serve with lime wedges and hot sauce or salsa verde on the side. Squeeze fresh lime over the top just before eating for brightness.

Serve immediately on the baking sheet or transfer to a large platter. Provide extra napkins—these nachos are saucy and rich. Leftover pulled pork can be refrigerated up to 3 days and reheated for another batch of nachos or tacos.