Pulled Pork Nachos Recipe
Crispy tortilla chips topped with pulled pork and cheese
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Ingredients
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Tortilla Chips
Pulled Pork
Toppings
Method
Prepare Pulled Pork
- 1
Cook the Pork
In a slow cooker, place the pork shoulder and add chopped onion, minced garlic, salt, black pepper, paprika, cayenne pepper, and apple cider vinegar. Cook on low for 8 hours or high for 4 hours until the pork is tender and easily shredded.
- 2
Shred the Pork
Once cooked, remove the pork shoulder from the slow cooker. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat.
- 3
Mix with Sauce
Stir in the barbecue sauce into the shredded pork until well combined. Set aside.
Assemble Nachos
- 4
Preheat Oven
Preheat your oven to 350°F (175°C).
- 5
Layer Tortilla Chips
On a large baking sheet, spread out the tortilla chips in an even layer.
- 6
Add Pulled Pork
Evenly distribute the pulled pork mixture over the tortilla chips.
- 7
Top with Cheese
Sprinkle the cheddar cheese generously over the pulled pork and chips.
- 8
Bake Nachos
Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
Serve
- 9
Add Toppings
Remove the nachos from the oven and top with sour cream, jalapeños, chopped green onions, and cilantro.
- 10
Enjoy
Serve immediately while hot and enjoy your delicious pulled pork nachos!