Appetizer
Loaded Pulled Pork Nachos
Original name: Pulled Pork Nachos
About this dish
These loaded nachos pile tangy pulled pork over crunchy tortilla chips, then get smothered in melted cheese and all your favorite fixings. Perfect for game day or a casual dinner, they're a crowd-pleaser every time.
Ingredients
UK and US measurements are both included for every recipe.
Pork shoulder
protein1.5 kg
Imperial measurement: 3 lbs
Chicken broth
liquid240 ml
Imperial measurement: 1 cup
Onion
vegetable1 medium
Garlic cloves
herb3
Chili powder
spice2 tsp
Ground cumin
spice1 tsp
Smoked paprika
spice1 tsp
Salt
spice2 tsp
Black pepper
spice1/2 tsp
Tortilla chips
grain250 g
Imperial measurement: 1 bag (9 oz)
Shredded cheddar cheese
dairy200 g
Imperial measurement: 2 cups
Shredded Monterey Jack cheese
dairy200 g
Imperial measurement: 2 cups
Canned black beans, drained and rinsed
vegetable400 g
Imperial measurement: 1 can (15 oz)
Pickled jalapeños
vegetable60 ml
Imperial measurement: 1/4 cup
Sour cream
dairy120 ml
Imperial measurement: 1/2 cup
Salsa
other120 ml
Imperial measurement: 1/2 cup
Fresh cilantro, chopped
herb30 ml
Imperial measurement: 2 tbsp
Lime wedges
fruit4
Method
Season Pork
5 minutesMix chili powder, cumin, smoked paprika, salt, and black pepper. Rub all over pork shoulder.
Brown Pork
8 minutesHeat oil in a large skillet over medium-high heat. Sear pork shoulder on all sides until browned, about 8 minutes.
Slow Cook
4-8 hoursPlace onion halves and garlic in slow cooker. Add browned pork and chicken broth. Cook on low for 8 hours or high for 4 hours until tender.
Shred Pork
10 minutesRemove pork from slow cooker. Shred with two forks. Return to cooking liquid and keep warm.
Assemble Nachos
10 minutesPreheat oven to 400°F (200°C). Arrange half the chips on a large baking sheet. Top with half the pulled pork, black beans, and cheeses. Repeat layers.
Bake
10 minutesBake for 10 minutes, until cheese is melted and bubbly.
Garnish and Serve
5 minutesTop with pickled jalapeños, dollops of sour cream and salsa, and fresh cilantro. Serve with lime wedges.
Equipment
- Slow cooker
- Large skillet
- Baking sheet
- Two forks
Nutrition facts
Tips
- For a shortcut, use store-bought pulled pork or leftover pork shoulder.
- Use a light hand with the chips so every chip gets some topping.
- If you like your nachos extra crispy, broil for the last 2 minutes of baking.
- Swap out cheddar for pepper jack if you want more heat.
Serving suggestions
- Serve immediately with extra salsa and guacamole on the side.
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Recipe by
Carter Cooper
Specialises in American cuisineCarter Walker makes cornbread with honey butter and jalapeños. He is a sweet-spicy angel.
Describe yourself in three words: Sweet, spicy, cornbread crumbly.