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Easy Slow Cooker Pulled Pork Nachos | Best Nacho Recipe

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These easy slow cooker pulled pork nachos feature tender, smoky pork, crispy chips, and bubbly cheese, all layered to perfection for a crowd-pleasing meal that feels like you planned it.

Ingredients

  • Pork shoulder (3-4 pounds)
  • Smoked paprika (2 tablespoons)
  • Ground cumin (1 tablespoon)
  • Garlic powder (1 tablespoon)
  • Onion powder (1 teaspoon)
  • Salt and black pepper (1 teaspoon each)
  • Chicken or beef broth (1 cup)
  • Barbecue sauce (1 cup, plus more for drizzling)
  • Restaurant-style tortilla chips (1 large bag, about 16 ounces)
  • Shredded Mexican blend cheese (3 cups, about 12 ounces)
  • Black beans (1 can, drained and rinsed)
  • Jalapeños (2-3, sliced)
  • Fresh cilantro (1/2 cup, chopped)
  • Red onion (1/2, thinly sliced or pickled)
  • Sour cream or crema (for drizzling)
  • Lime wedges (for serving)

Instructions

  1. Season the pork. Pat the pork shoulder dry with paper towels. In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the pork, covering every surface.
  2. Slow cook the pork. Place the seasoned pork in the slow cooker. Pour the broth around the edges (not directly over the top). Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork shreds easily with a fork.
  3. Shred the pork. Carefully transfer the pork to a large mixing bowl. Reserve about 1 cup of the cooking liquid. Using two forks, shred the pork into bite-sized pieces. Discard any large chunks of fat.
  4. Mix with barbecue sauce. Pour the barbecue sauce over the shredded pork and toss to coat evenly. If the mixture seems dry, add a splash of the reserved cooking liquid until moist but not swimming in sauce. Taste and adjust seasoning.
  5. Preheat the broiler. Set your oven rack about 6 inches from the broiler element and turn the broiler to high. Line a large sheet pan with aluminum foil for easy cleanup.
  6. Layer the first round of chips and toppings. Spread half the tortilla chips in an even layer on the sheet pan. Sprinkle half the shredded cheese over the chips, then scatter half the pulled pork mixture and half the black beans (if using) on top.
  7. Add the second layer. Repeat with the remaining chips, cheese, pork, and beans. Spread everything to the edges so every chip gets some toppings.
  8. Broil until bubbly. Place the sheet pan under the broiler for 3-5 minutes, watching closely, until the cheese is melted and bubbly. Rotate the pan halfway through if needed.
  9. Add fresh toppings. Remove the pan from the oven and immediately scatter the sliced jalapeños, chopped cilantro, and pickled red onions over the top. Drizzle with sour cream or crema and serve with lime wedges on the side.
  10. Serve immediately. These nachos wait for no one—the chips start softening after about 10 minutes, so eat them right away.

Notes

The pulled pork can be made up to 3 days in advance and stored in the fridge. For best results, use freshly shredded cheese and sturdy restaurant-style chips. Watch the broiler closely to avoid burning. Leftover nachos don’t reheat well, but the pulled pork freezes beautifully for up to 3 months.

Nutrition

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