Pulled Pork Nachos Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, smoked paprika, ground cumin, chili powder and brown sugar in a small bowl and rub evenly all over the pork.

Sear pork

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, sear the pork on all sides until browned, about 3–4 minutes per side.

Cook low and slow

Add the quartered onion, smashed garlic and 250 ml broth to the pot. Bring to a simmer, then reduce heat to low, cover and cook gently for 3–3½ hours until the pork is fork-tender and falls apart. (Alternatively cook in a 140°C oven covered for the same time, or in a slow cooker on low for 6–8 hours.)

Shred and sauce

Remove pork to a cutting board, let rest 10 minutes, then shred with two forks, discarding excess fat. Return shredded pork to the pot juices and stir in 200 ml BBQ sauce. Simmer uncovered for 10 minutes to thicken and allow flavors to marry. Taste and adjust seasoning with salt if needed.

Keep warm

Keep the pulled pork warm until assembly. If needed, thin with a splash of broth or thicken with a few minutes of simmering.

Preheat oven

Preheat the oven to 200°C (400°F). Line a large rimmed baking sheet with foil or use an oven-safe platter.

Arrange chips

Spread half of the tortilla chips in an even single layer on the prepared sheet. Sprinkle half of each cheese evenly over the chips.

Layer pulled pork

Spoon about half of the warm pulled pork in even dollops over the cheese-covered chips. Scatter a few slices of fresh jalapeño and a sprinkle of diced tomato and green onion over the pork.

Second layer

Add the remaining chips on top (create a second, slightly overlapping layer). Sprinkle remaining cheddar and Monterey Jack cheese evenly over the top layer. Distribute the rest of the pulled pork, tomatoes, jalapeños and green onions.

Melt cheese

Bake in the preheated oven for 8–10 minutes, until cheese is fully melted and edges of chips are lightly toasted. For extra browning, broil 1–2 minutes but watch carefully to prevent burning.

Finish and garnish

Remove from oven and sprinkle chopped cilantro and pickled jalapeños (if using). Squeeze lime wedges over top lightly if desired.

Plate and serve

Transfer nachos to a large serving platter or serve on the baking sheet. Serve immediately with bowls of sour cream and salsa on the side for guests to dollop as desired.

Storage

Store leftover pulled pork in an airtight container in the refrigerator for up to 3–4 days. Leftover assembled nachos are best eaten same day; reheated nachos will lose crispness.