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Smoky Slow Cooked Pulled Pork Nachos are more than just a delicious meal; they are an experience that brings people together. This dish combines the rich, smoky flavor of slow-cooked pulled pork with the crunch of tortilla chips and a medley of toppings that create a symphony of textures and tastes. Whether you're hosting a game day gathering, a casual family dinner, or simply craving something comforting and satisfying, these nachos are sure to be a crowd-pleaser.

Slow Cooked Pulled Pork Nachos

Discover the joy of Smoky Slow Cooked Pulled Pork Nachos, a dish that brings friends and family together for any occasion. With layers of tender pulled pork, crispy tortilla chips, and a medley of toppings like melted cheese and zesty pico de gallo, every bite offers an explosion of flavor. Perfect for game days or cozy nights in, these nachos can be customized to suit every taste, making them a delicious and versatile crowd-pleaser. Enjoy creating memorable moments centered around this mouthwatering dish!
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Ingredients
  

3-4 lbs pork shoulder (or pork butt)

2 tablespoons brown sugar

2 tablespoons smoked paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon ground cumin

1 teaspoon black pepper

1 teaspoon cayenne pepper (adjust according to spice preference)

2 teaspoons salt

1 cup apple cider vinegar

1 cup chicken broth

2 tablespoons Worcestershire sauce

1 large bag of tortilla chips

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup canned black beans, rinsed and drained

1 cup fresh pico de gallo

1/2 cup sour cream

1 jalapeño, sliced (optional, for heat)

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Pork: In a small mixing bowl, combine the brown sugar, smoked paprika, onion powder, garlic powder, ground cumin, black pepper, cayenne pepper, and salt. Rub this spice blend thoroughly over the surface of the pork shoulder, ensuring it is evenly coated for maximum flavor.

    Slow Cook the Pork: Place the seasoned pork shoulder into the slow cooker. Pour the apple cider vinegar, chicken broth, and Worcestershire sauce over the meat. Secure the lid and cook on low heat for 8 to 10 hours, or until the pork is fork-tender and easily shreds.

      Shred the Pork: After cooking, carefully transfer the pork from the slow cooker to a cutting board. Allow it to rest for a few minutes before using two forks to shred the meat into bite-sized pieces. Return the shredded pork to the slow cooker, stirring it back into the juices to enhance its flavor.

        Assemble the Nachos: Preheat your oven to 375°F (190°C). On a large baking sheet, create a base layer of tortilla chips. Generously pile the shredded pulled pork on top, followed by an even distribution of the cheddar and Monterey Jack cheeses. Sprinkle the rinsed black beans evenly across the nachos.

          Bake the Nachos: Slide the baking sheet into the preheated oven and bake for approximately 15 minutes, or until the cheese melts and bubbles invitingly.

            Garnish: Remove the nachos from the oven and promptly top them with fresh pico de gallo. Add dollops of sour cream, sliced jalapeños (if using), and a scattering of chopped cilantro for a fresh finish.

              Serve: Serve the nachos immediately while they are warm and gooey for the best experience. These smoky, savory nachos make for an enticing appetizer or a satisfying main dish that will delight any crowd!

                Prep Time, Total Time, Servings: 15 mins | 8-10 hours | 6-8 servings