Game day isn’t complete without a big pile of cheesy nachos. Skip the same old and try these super simple Pulled Pork Nachos — juicy, seasoned slow-cooked pork piled over chips and melted cheese. They’ll be the real winner before halftime.
This post is sponsored by the Ohio Pork Council. All opinions are my own.
When sports returned, game night came back to life in our house — a couch, cold drinks and the perfect platter of snacks. For us, nachos are non-negotiable. Adding slow-cooked pulled pork elevates the classic into something memorable and easy to share.
These Pulled Pork Nachos are simple to prepare. The pork can be cooked ahead in a slow cooker and shredded when you’re ready to assemble. Pile chips, pork and cheese, bake briefly, then top with fresh ingredients for a crunchy, cheesy, satisfying appetizer or casual meal.
What you need:
- About 2½–3 lb pork shoulder (pork butt) for slow cooking. You can double the amount to stretch into sandwiches for another meal.
- Toppings are flexible — use what you love. The list below reflects my favorite combination for these nachos.
How to make this recipe:
- Prepare the pulled pork ahead: place apple cider vinegar and water in the slow cooker, add the pork shoulder, then season with garlic, chili powder, paprika, cayenne, salt and cracked pepper. Cook on low about 8 hours (or high 5–6 hours) until fork-tender. Remove and shred, draining any excess liquid so the pork won’t make the nachos soggy.
- Assemble the nachos when ready: spread chips on a baking sheet, scatter drained shredded pork, then top with shredded cheddar and Monterey Jack cheeses. Bake at 400°F for about 10 minutes or until cheese is melted. Finish with fresh toppings and serve immediately.
Bake just until the cheese melts. Add your preferred toppings — jalapeños, diced tomatoes, red onion, avocado, cilantro and a dollop of sour cream or Greek yogurt work beautifully — and serve hot.
Notes and pro tips
- For a bit of crisp texture, spread shredded pork on a baking sheet and broil 4–6 minutes before topping the nachos.
- Shred the pork outside the slow cooker and drain it well — use a strainer if needed — to avoid soggy chips.
- Other great toppings: guacamole, pico de gallo, black beans, corn, black olives, pinto beans and more.
Try these pork-forward recipes for more inspiration: Instant Pot Pork Tenderloin, Maple Bacon Wrapped Pork Chops, Cream of Mushroom Pork Chops or Pork Teriyaki Stir Fry.
Other appetizers to try
- Three Cheese Air Fryer Zucchini
- Air Fried Coconut Shrimp
- French Dip Sliders
- Baked Chicken Tenders
- Buffalo Chicken Lettuce Wraps
- Roasted Sweet Potato Nachos
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Pulled Pork Nachos
Ingredients
For the Pulled Pork:
- 2½–3 lb pork shoulder/butt
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp sea salt
- ½ tsp cracked pepper
- ¼ cup apple cider vinegar
- ½ cup water
For the Nachos:
- 8–10 oz bag of nacho chips
- 1⅓ cup cheddar cheese, shredded
- ⅔ cup Monterey Jack cheese, shredded
- 2 jalapeños, sliced
- 2 roma tomatoes, small diced
- ¼ cup red onion, small diced
- ½ cup cilantro
- 1 avocado, cut into small cubes
- ⅓ cup sour cream or Greek yogurt
Instructions
For the Slow Cooked Pork:
- Pour apple cider vinegar and water into the slow cooker. Add the pork shoulder and cover with salt, pepper, garlic, cayenne, chili powder and paprika. Cook on low for 8 hours or high for 5–6 hours until very tender.
- Remove the pork and shred it. Drain any excess juices so the pork won’t make the nachos soggy. Set aside until ready to assemble.
For the Pulled Pork Nachos:
- Preheat the oven to 400°F. Spread nacho chips evenly on a baking sheet.
- Top chips with drained shredded pork and then evenly sprinkle both cheeses. Bake about 10 minutes or until cheese is fully melted. Add jalapeños, tomatoes, onion, cilantro, avocado and sour cream. Serve immediately.
Notes
- To crisp the pork, broil it 4–6 minutes on a baking sheet before adding to the nachos.
- Shred and drain the pork outside the slow cooker to avoid extra liquid on the chips.
- Try different toppings like guacamole, pico de gallo, black beans or corn.
Nutrition
Carbohydrates: 24 g,
Protein: 27 g,
Fat: 28 g
Nutrition information is an approximation.
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