Pulled Pork Nacho Recipe

Prep the pork

Trim excess fat from the pork shoulder and pat it dry with paper towels. Season all over with kosher salt, black pepper, smoked paprika, and ground cumin, rubbing the spices into the meat.

Sear (optional)

Heat a large oven-safe pot or skillet over medium-high heat with 1 tablespoon oil. Sear the pork on all sides until browned, about 2-3 minutes per side. This step adds flavor but can be skipped for a slower braise.

Slow braise

Place the sliced onion and whole garlic cloves in the bottom of a slow cooker or Dutch oven. Add the seared pork on top, pour in the chicken or beef broth, apple cider vinegar, and sprinkle the brown sugar around the meat. Cover and cook: - For slow cooker: on LOW for 8 hours or HIGH for 4-5 hours. - For oven/Dutch oven: cover tightly and braise at 300°F (150°C) for 3-4 hours until the pork is fall-apart tender.

Shred and sauce

Remove the pork to a cutting board or large bowl and shred using two forks. Discard any large pieces of fat. Skim and discard excess cooking liquid if needed, reserving about 1/3 cup. Mix the shredded pork with the barbecue sauce and reserved cooking liquid to loosen (start with 1 cup sauce, add more to taste). Taste and adjust seasoning.

Preheat oven

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet or ovenproof platter with foil for easy cleanup.

Layer chips and cheese

Spread half of the tortilla chips in an even layer on the prepared baking sheet. Sprinkle half of the cheddar and Monterey Jack cheeses over the chips. Evenly distribute half of the pulled pork over the cheese layer. Repeat with the remaining chips, cheeses, and pulled pork to create two layers.

Bake

Bake in the preheated oven for 8-10 minutes, or until the cheese is fully melted and the pork is heated through. If you prefer browned cheese, broil for 1-2 minutes, watching closely to prevent burning.

Prepare fresh toppings

While the nachos bake, dice the tomato, thinly slice the green onions, shred the lettuce, chop cilantro if using, and warm the salsa slightly if desired.

Assemble final nachos

Remove nachos from the oven and immediately top with shredded lettuce, diced tomato, sliced green onions, pickled jalapeños (if using), and dollops of sour cream and salsa. Sprinkle chopped cilantro and squeeze lime wedges over the top to taste.

Serve

Serve the nachos hot on the baking sheet or transfer to a large platter. Offer extra salsa, sour cream, and lime wedges on the side. Share and enjoy immediately to keep chips crisp.