Loaded Nachos - Kalua Pork Recipe

Prepare pork

Trim excess exterior fat from the pork shoulder, leaving some fat for flavor. Pat the pork dry with paper towels.

Season and smoke flavor

Rub the entire pork with the Hawaiian sea salt and black pepper. Place the pork in a slow cooker or a covered Dutch oven. Drizzle the liquid smoke evenly over the pork, then add 1 cup of water to the bottom of the cooker (not over the pork to preserve the rub).

Braise slowly

Slow-cook the pork on LOW for 8 hours (or HIGH for 4–5 hours) until the meat is fork-tender and pulls apart easily. If using an oven, cover and bake at 300°F (150°C) for 4.5–5 hours. Check once mid-cook to ensure there is still liquid—add a few tablespoons if it looks dry.

Shred and crisp

When cooked, remove pork to a cutting board. Reserve 1/2 cup of the cooking juices. Using two forks, shred the pork into bite-sized strands. Toss the shredded pork with reserved juices to keep moist. Optionally, spread pork on a rimmed baking sheet and broil 3–5 minutes to crisp edges, or sauté in a skillet over medium-high heat with 1 tsp oil until edges caramelize (this step adds texture for nachos).

Preheat oven

Preheat your oven to 400°F (200°C).

Layer chips

On a large rimmed baking sheet or oven-safe platter, arrange half of the tortilla chips in an even layer. Sprinkle half of both shredded cheeses over the chips. Scatter half of the shredded kalua-style pork evenly over the cheese and chips.

Second layer

Add the remaining chips in another even layer, then top with the remaining shredded cheeses and pork. This two-layer approach helps distribute pork and cheese evenly so each chip gets topping.

Melt cheese

Place the stacked nachos in the oven and bake 6–8 minutes, until the cheese is fully melted and bubbling. For a slightly crispier top, switch to broil for 1–2 minutes but watch closely to prevent burning.

Prepare quick pickled red onions (if not using store-bought)

Thinly slice 1 small red onion (about 1 cup). In a jar combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt. Add sliced onion, stir, and let sit at least 15 minutes at room temperature (longer for more flavor). Drain before using.

Assemble

Remove the nachos from the oven. Immediately scatter the pickled red onions, diced tomatoes, sliced jalapeños, chopped cilantro, and green onions evenly across the hot nachos. Dollop spoonfuls of crème fraîche or sour cream across the platter. Sprinkle crumbled queso fresco or cotija if using. Squeeze lime wedges over the top and finish with optional Sriracha or hot sauce and a light dusting of chili-lime seasoning if desired.

Serve

Serve the loaded nachos hot on the baking sheet or transfer to a large platter. Provide extra lime wedges, hot sauce, and additional cilantro on the side. Enjoy immediately for best texture—chips will soften if left too long.

If you crisped the pork separately, combine the crisped pork pieces with the melted-cheese layers right before adding fresh toppings to preserve both crispy and tender textures. Optionally sprinkle a pinch of chili-lime seasoning over the final plate for brightness.