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Pulled Pork Nachos

by Jordan Kenna featured in 5 Scrumptious Pulled Pork Recipes


for 10 servings

Pulled Pork

  • 2 lb
    pork shoulder (910 g)
  • ¼ cup
    brown sugar (55 g)
  • 1 tablespoon
    chili powder
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    cayenne pepper
  • 1 teaspoon
    kosher salt
  • 1 teaspoon
    black pepper
  • 1 medium red onion, quartered
  • ¼ cup
    ketchup (60 g)
  • ¼ cup
    mustard (60 g)


  • tortilla chips
  • red onion
  • BBQ sauce
  • 1 cup
    shredded cheddar cheese (100 g)
  • 1 cup
    shredded monterey jack cheese (100 g)
  • diced tomato
  • sour cream
  • salsa
  • fresh cilantro
    Calories 308
    Fat 20g
    Carbs 6g
    Fiber 0g
    Sugar 4g
    Protein 24g

Estimated values based on one serving size.



  1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
  2. Add ketchup and mustard, spreading evenly over the outside of the meat.
  3. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
  4. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
  5. Preheat oven to 400˚F (200˚C).
  6. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
  7. Bake for 8-10 minutes until cheese is melted and bubbling.
  8. Top with sour cream, salsa, and cilantro.
  9. Enjoy!




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