Pulled Pork Nachos Recipe
House pulled pork on tortilla chips with jalapenos, house queso, cole slaw, and a BBQ drizzle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Nacho Toppings
Method
Pulled Pork Preparation
- 1
Prepare the Pork
In a slow cooker, add the pork shoulder, chopped onion, minced garlic, smoked paprika, cumin, salt, and black pepper. Drizzle with olive oil.
- 2
Cook the Pork
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and shreds easily with a fork.
- 3
Shred the Pork
Remove the pork from the slow cooker and shred it using two forks. Mix the shredded pork with BBQ sauce, then set aside.
Queso and Cole Slaw Preparation
- 4
Make the Queso
In a saucepan over medium heat, combine cheddar cheese, cream cheese, and milk. Stir until melted and smooth. Set aside.
- 5
Prepare the Cole Slaw
Finely chop the cabbage and grate the carrot. In a bowl, mix together the cabbage, carrot, mayonnaise, and apple cider vinegar. Season with salt and pepper to taste.
Assemble the Nachos
- 6
Layer the Nachos
On a large baking sheet, spread out the tortilla chips. Top with a generous amount of pulled pork, jalapenos, and pour the queso over the top.
- 7
Add Cole Slaw and Drizzle
Add a layer of cole slaw on top of the nachos. Drizzle BBQ sauce over the entire dish.
Serve
- 8
Enjoy Your Nachos
Serve the pulled pork nachos immediately while warm. Enjoy with your favorite beverage!