Pulled pork nachos are the ultimate comfort food, perfect for any occasion, from game day to movie night with friends or family. This recipe is a combination of two classic favorites: pulled pork and nachos, creating a delicious and satisfying snack that is sure to please a crowd.
The star of this recipe is the juicy and flavorful pulled pork, slow-cooked in a smoker until it’s fall-apart tender. Seasoned with just salt and pepper, the pork shoulder is allowed to cook slowly for hours until it reaches the perfect temperature, then wrapped in foil and cooked a little longer until it’s fully cooked and tender.
But the magic doesn’t stop there. Once the pork is shredded into small pieces, it’s piled high on top of a bed of crispy, golden yellow round tortilla chips, topped with a generous amount of cheese sauce, and garnished with a zesty pico de gallo, pickled jalapeños, and sour cream. The result is a colorful, delicious, and oh-so-satisfying snack that will make everyone happy.
Whether you’re hosting a party or just looking for a fun and easy snack to make for your family or friends, these pulled pork nachos are sure to be a hit. So fire up your smoker, grab some tortilla chips, and get ready to indulge in this ultimate comfort food!
Serves: 6-8
Ingredients:
5 lb pork shoulder
2 lb yellow round tortilla chips
1 large can cheese sauce
Pico de gallo:
2 medium tomatoes, diced
1 serrano pepper, diced
1/4 sweet onion, diced
1 tbsp chopped cilantro
Juice of 1 lime
Salt and pepper to taste
Garnish:
Pickled jalapeños
Sour cream
Instructions:
Preheat smoker to 275 degrees Fahrenheit (135 degrees Celsius).
Season the pork shoulder with salt and pepper very liberally, making sure to cover all sides.
Place the pork shoulder in the smoker and let it cook until it reaches an internal temperature of 175 degrees Fahrenheit (80 degrees Celsius).
Once the pork shoulder reaches 175 degrees Fahrenheit, wrap it tightly in foil and place it back in the smoker.
Remove the pork shoulder from the smoker once it reaches an internal temperature of 203 degrees Fahrenheit (95 degrees Celsius).
Let the pork shoulder rest for at least 30 minutes before shredding it into small pieces.
While the pork is resting, prepare the pico de gallo. In a bowl, combine diced tomatoes, diced serrano pepper, diced sweet onion, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside.
Warm up the cheese sauce in a saucepan over low heat.
To assemble the nachos, start by placing a layer of yellow round tortilla chips on a large plate.
Add a generous amount of shredded pork on top of the chips.
Pour the warm cheese sauce over the pork.
Add a few spoonfuls of the pico de gallo on top of the cheese.
Sprinkle some pickled jalapeños over the pico de gallo.
Finally, add a dollop of sour cream on top of the nachos.
Repeat the layering process until all the ingredients are used up.
Serve the pulled pork nachos immediately, while still warm and gooey. Enjoy!
Below is a printable recipe card!
Pulled Pork Nachos
Course Appetizer
Cuisine American
Keyword easy party snack, pulled pork, pulled pork nachos, pulled pork nachos recipe, smoked pulled pork
5 lb pork shoulder 2 lb yellow round tortilla chips 1 large can cheese sauce Pico De Gallo 2 medium tomatoes diced 1 serrano pepper diced 1/4 sweet onion diced 1 tbsp chopped cilantro Juice of 1 lime Salt and pepper to taste Garnish Pickled jalapeños Sour cream Preheat smoker to 275 degrees Fahrenheit (135 degrees Celsius).
Season the pork shoulder with salt and pepper very liberally, making sure to cover all sides.
Place the pork shoulder in the smoker and let it cook until it reaches an internal temperature of 175 degrees Fahrenheit (80 degrees Celsius).
Once the pork shoulder reaches 175 degrees Fahrenheit, wrap it tightly in foil and place it back in the smoker.
Remove the pork shoulder from the smoker once it reaches an internal temperature of 203 degrees Fahrenheit (95 degrees Celsius).
Let the pork shoulder rest for at least 30 minutes before shredding it into small pieces.
While the pork is resting, prepare the pico de gallo. In a bowl, combine diced tomatoes, diced serrano pepper, diced sweet onion, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside.
Warm up the cheese sauce in a saucepan over low heat.
To assemble the nachos, start by placing a layer of yellow round tortilla chips on a large plate.
Add a generous amount of shredded pork on top of the chips.
Pour the warm cheese sauce over the pork.
Add a few spoonfuls of the pico de gallo on top of the cheese.
Sprinkle some pickled jalapeños over the pico de gallo.
Finally, add a dollop of sour cream on top of the nachos.
Repeat the layering process until all the ingredients are used up.
Pulled pork nachos are the ultimate comfort food, perfect for any occasion, from game day to movie night with friends or family. This recipe is a combination of two classic favorites: pulled pork and nachos, creating a delicious and satisfying snack that is sure to please a crowd.
The star of this recipe is the juicy and flavorful pulled pork, slow-cooked in a smoker until it’s fall-apart tender. Seasoned with just salt and pepper, the pork shoulder is allowed to cook slowly for hours until it reaches the perfect temperature, then wrapped in foil and cooked a little longer until it’s fully cooked and tender.
But the magic doesn’t stop there. Once the pork is shredded into small pieces, it’s piled high on top of a bed of crispy, golden yellow round tortilla chips, topped with a generous amount of cheese sauce, and garnished with a zesty pico de gallo, pickled jalapeños, and sour cream. The result is a colorful, delicious, and oh-so-satisfying snack that will make everyone happy.
Whether you’re hosting a party or just looking for a fun and easy snack to make for your family or friends, these pulled pork nachos are sure to be a hit. So fire up your smoker, grab some tortilla chips, and get ready to indulge in this ultimate comfort food!
ORDER MY KNIFE HERE! ——– DID YOU ENJOY THIS PULLED PORK TACO RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW! Pork Recipes
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