1. Can I use a different cut of meat for pulled pork?

Yes! While pork shoulder is ideal because it’s juicy and tender when slow-cooked, you can substitute it with other cuts like pork butt or even chicken if you prefer. Just keep in mind that different cuts may have slightly different cooking times.

2. How can I make this recipe ahead of time?

If you’re looking to prep ahead, you can cook the pulled pork the day before and store it in the fridge. When you’re ready to serve, reheat the pork in the microwave or on the stovetop, then assemble and bake your nachos. The rest of the toppings can also be prepped ahead of time, just store them in separate containers.

3. Can I make the nachos vegetarian?

Absolutely! If you're looking for a vegetarian alternative, you can replace the pulled pork with seasoned and sautéed veggies such as bell peppers, zucchini, or mushrooms. For added protein, try black beans or a plant-based meat substitute. Pumpkin chipotle chili could also make a fantastic vegetarian option for nachos!

4. What’s the best BBQ sauce for pulled pork nachos?

The choice of BBQ sauce depends on your personal preference! A classic, smoky BBQ sauce works beautifully, but you could also experiment with tangy vinegar-based sauces for a different flavor profile. If you like a bit of heat, try a spicy BBQ sauce or add a dash of hot sauce to your BBQ mix.

BBQ Pulled Pork Nachos The Best Nacho Recipe You’ll Try

Description

Tender, juicy BBQ pulled pork layered on crunchy tortilla chips, topped with melted cheese, fresh veggies, and creamy sauces — a nacho recipe that’s perfect for any occasion.

Ingredients

Scale

4–5 lbs pork shoulder
1 tbsp brown sugar
1 tbsp paprika
1 tbsp chili powder
1 tbsp garlic powder
1 tsp salt
1 tsp pepper
1/4 cup apple cider vinegar
2 tbsp Worcestershire sauce
1/2 cup beer
1 bag tortilla chips (thick-cut)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tomato, diced
1 jalapeño, sliced
1 red onion, chopped
1/2 cup sour cream
1/2 cup guacamole
1/4 cup chopped cilantro
2 tbsp BBQ rub
1 cup BBQ sauce
2–3 tbsp hot sauce (optional)

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Instructions

Trim and dry the pork shoulder. Season with brown sugar, paprika, chili powder, garlic powder, salt, and pepper.
Place in slow cooker with apple cider vinegar, Worcestershire sauce, and beer. Cook on low for 8-10 hours until the pork reaches an internal temperature of 195-205°F and shreds easily.
For BBQ sauce: In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne pepper. Simmer for 10 minutes, adjust seasoning.
Spread tortilla chips on a baking sheet. Top with shredded pulled pork, cheddar, and Monterey Jack cheese.
Bake at 400°F for 5-7 minutes, or until cheese is melted.
Once out of the oven, top with diced tomatoes, jalapeños, red onions, sour cream, guacamole, and cilantro.

Notes

Substitute pork shoulder with pork butt or chicken. Customize toppings with black beans, olives, or pineapple.

Prep Time: 15 minutes
Cook Time: 8-10 hours
Category: Appetizer
Method: Slow Cooker, Oven
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 14g
Sodium: 870mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 4g
Protein: 36g
Cholesterol: 110mg