Pulled Pork Nachos Recipe

Prep pork and aromatics

Trim excess fat from the pork shoulder, then pat it dry with paper towels. Season all over with kosher salt, black pepper, paprika, cumin and chili powder, rubbing the spices into the meat. Slice the onion into thick rounds and mince the garlic.

Sear (optional)

Heat olive oil in a large heavy skillet over medium-high heat. When shimmering, sear the pork 2–3 minutes per side until browned. This step adds flavor but can be skipped if short on time.

Slow-cook the pork

Place the seared pork in a slow cooker (or a heavy Dutch oven). Add the sliced onion, minced garlic, broth, barbecue sauce, brown sugar and apple cider vinegar. Cover and cook on low for 6–8 hours (or on high 3–4 hours) until the meat is fork-tender and easily shreds. If using an oven, bake covered at 300°F (150°C) for 3–4 hours.

Shred and finish

Remove the pork to a cutting board and shred with two forks. Skim any excess fat from the cooking liquid, then return shredded pork to the slow cooker or pot. Stir to combine and simmer uncovered for 10–15 minutes to thicken the sauce and let flavors meld. Taste and adjust seasoning—add more barbecue sauce or salt if desired.

Preheat oven

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.

Layer chips

Spread half of the tortilla chips in an even layer on the prepared baking sheet, leaving small gaps between chips for even coverage.

Add base toppings

Evenly distribute half of the shredded cheddar and Monterey Jack cheeses over the chips. Spoon half of the pulled pork across the cheese layer in small mounds. Scatter half the black beans and some sliced pickled jalapeños over the top.

Second layer

Add the remaining chips on top in a single layer, then top with the remaining cheeses, pulled pork, black beans and jalapeños. This gives the nachos two cheesy, meaty layers for better coverage.

Bake

Transfer the sheet to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the pork is heated through. Watch closely to avoid burning the chips.

Finish and garnish

Remove the nachos from the oven. Immediately scatter diced tomatoes, sliced green onions, and chopped cilantro over the top. Add dollops of sour cream and spoon guacamole in a few places, or serve them on the side. Squeeze lime wedges over the nachos and serve extra barbecue sauce or hot sauce for those who want it.

Serve

Serve the nachos hot from the oven so the cheese is gooey. Provide extra napkins—these are best eaten right away.

Offer hot sauce and extra barbecue sauce on the table. If you like, add a final sprinkle of fresh cilantro and a light squeeze of lime just before serving for brightness.