Slow Cooked Pulled Pork Nachos

To fully appreciate pulled pork nachos, it's essential to understand what pulled pork is and where it comes from. Pulled pork is a dish made from pork that has been slow-cooked until it becomes tender enough to be easily shredded with forks. Its origins can be traced back to Southern barbecue traditions, where the low and slow cooking method allows the meat to absorb flavors while becoming incredibly tender. The ideal cut for pulled pork is the pork shoulder, often referred to as Boston butt. This cut is well-marbled with fat, which renders down during cooking, resulting in moist and flavorful meat.

Discover a delicious twist on a classic snack with smoky sweet slow-cooked pulled pork nachos. This recipe brings together tender, flavorful pulled pork topped on crispy tortilla chips, ready to impress at any gathering. The combination of a sweet and smoky spice rub, melty cheese, and fresh toppings creates a mouthwatering dish perfect for game days or family dinners. Easy to prepare in a slow cooker, these nachos promise to be a crowd-pleaser that everyone will love.

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Ingredients

For the Pulled Pork:

3-4 lbs pork shoulder (Boston butt)

2 tablespoons brown sugar

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon black pepper

1 cup apple cider vinegar

1 cup low-sodium chicken broth

1 tablespoon Worcestershire sauce

For the Nachos:

1 bag tortilla chips (about 12-16 ounces)

2 cups shredded cheese (cheddar or a blend)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen and thawed)

1 jalapeño, sliced (optional for heat)

½ cup fresh cilantro, chopped

1 avocado, diced

½ cup sour cream

½ cup pico de gallo or salsa

Instructions

Prepare the Pulled Pork:

- In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper to create a spice rub.

- Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated.

- Place the seasoned pork shoulder in the slow cooker. Pour in the apple cider vinegar, chicken broth, and Worcestershire sauce around the meat.

- Cover and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork.

Shred the Pork:

- Once cooked, carefully remove the pork shoulder from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.

- Return the shredded pork to the slow cooker, mixing it with some of the juices to keep it moist.

Assemble the Nachos:

- Preheat your oven to 375°F (190°C).

- On a large baking sheet, spread out half of the tortilla chips in a single layer.

- Top with half of the shredded cheese, followed by half of the pulled pork, black beans, corn, and jalapeño slices.

- Add the remaining tortilla chips, then repeat the layering process with the remaining cheese, pulled pork, black beans, corn, and jalapeños.

Bake the Nachos:

- Place the loaded nachos in the preheated oven and bake for 10-15 minutes or until the cheese is melted and bubbly.

Garnish and Serve:

- Remove the nachos from the oven and immediately top them with diced avocado, chopped cilantro, dollops of sour cream, and pico de gallo or salsa.

- Serve hot and enjoy the layers of flavor!

Prep Time: 30 minutes | Total Time: 10 hours 30 minutes | Servings: 8-10