This post may contain affiliate links.
Game day is not complete without a big pile of cheesy nachos! Skip the same old, and make these super simple Pulled Pork Nachos with melt in your mouth, juicy seasoned pork that will for sure be the real winner before halftime is here!
This post is sponsored by the Ohio Pork Council. All opinions are my own. Thanks for supporting brands I love!
The months without sports were really hard around here. My husband lives for a night with his feet up, a beer and some munchies to watch the big game. And they are all big games, right?
Sure there was Netflix, but there is nothing that beats game day around here. Nothing.
Partnering up with the Ohio Pork Council today to bring you the best game day recipe to celebrate the return of football and all the moments we get to share together, even though they may be socially distanced, again around our favorite teams.
There is never a reason to turn on the game without a big stack of cheesy nachos. They are THE game day snack that have to make an appearance on the app table.
The addition of juicy, slow cooked pulled pork is the perfect way to switch things up and bring them to the next level. These Pulled Pork Nachos are so simple to toss together and pork will certainly be your new favorite when it comes to nachos!
What you need:
- You will need approximately a 2 1/2 pound pork shoulder/butt for the slow cooking. I like to double it sometimes and have pulled pork sandwiches one night and the nachos another. Two meals in one!
- Toppings can certainly be adjusted to your favorites for these pulled pork nachos, but these are a lot of my favorites.
How to make this recipe:
- The day before, or earlier in the day when you plan on making these nachos, you will need to slow cook the pork. Place the liquid ingredients at the bottom of your slow cooker. Add the spices and seasonings on top and then slow cook for about 8 hours on low. Remove the pork and shred it. Set aside or refrigerate sealed until ready to make these nachos.
- When you are ready to make the nachos, stack the nachos, then pulled pork that has been drained of excess liquid, and cheese. (steps 1-3)
Bake for about 10 minutes or until the cheese is melted. Add all the toppings you love and serve immediately!
Notes and Pro-tips:
- If you want your pork to be a bit crispy, place it on a baking pan in an even layer and broil it on high for 4-6 minutes before adding it on top of the nachos.
- Shred the pork outside of the slow cooker, removed from the juices. This way, you won’t end up with soggy nachos from extra juices. I even place the pork in a strainer to let any excess liquid drain out.
- Other fun toppings you may enjoy: guacamole, pico de gallo, black beans, corn, black olives, pinto beans and so much more!
Looking for more pork? Try this Instant Pot Pork Tenderloin or these Maple Bacon Wrapped Pork Chops!
Try these other delicious appetizers for the game:
- Three Cheese Air Fryer Zucchini
- Air Fried Coconut Shrimp
- French Dip Sliders
- Baked Chicken Tenders
- Buffalo Chicken Lettuce Wraps
- Roasted Sweet Potato Nachos
And if you love your pork as much as we do, try this Cream of Mushroom Pork Chop recipe or Pork Teriyaki Stir Fry!
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Pulled Pork Nachos
Ingredients
For the Pulled Pork:
- 2½ – 3 lb pork shoulder/butt
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp sea salt
- ½ tsp cracked pepper
- ¼ c apple cider vinegar
- ½ c water
For the Nachos:
- 8-10 oz. bag of nacho chips
- 1â…“ c cheddar cheese, shredded
- â…” c monterey jack cheese, shredded
- 2 jalapeños, sliced
- 2 roma tomatoes, small diced
- ¼ c red onion, small diced
- ½ c cilantro
- 1 avocado, cut into small cubes
- â…“ c sour cream or Greek yogurt
Instructions
For the Slow Cooked Pork:
- Pour the apple cider vinegar and the water into the bottom of the slow cooker pot. Place the pork shoulder in the liquid. Cover the pork with the salt, pepper, garlic, cayenne, chili powder and paprika. Cover and heat on low for 8 hours or high for 5-6 hours.
- When the pork is cooked, remove it from the slow cooker and shred it. It should fall apart very easily at this point. Put it in a bowl and set aside until ready to add to the nachos. Make sure there is no excess liquid in your pork so it doesn't make the nachos soggy.
For the Pulled Pork Nachos:
- Preheat the oven to 400°F. Lay the nacho chips evenly on a baking sheet.
- Spread the pork over top of the chips and then spread the cheese over top. Bake for about 10 minutes or until cheese is completely melted. Layer on all of the other nacho ingredients and serve immediately!
Notes
- If you want your pork to be a bit crispy, place it on a baking pan in an even layer and broil it on high for 4-6 minutes before adding it on top of the nachos.
- Shred the pork outside of the slow cooker, removed from the juices. This way, you won’t end up with soggy nachos from extra juices. I even place the pork in a strainer to let any excess liquid drain out.
- Other fun toppings you may enjoy: guacamole, pico de gallo, black beans, corn, black olives, pinto beans and so much more!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a comment