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Nachos are a beloved staple in the world of snacks and meals, celebrated for their versatility and ability to bring people together. Originating from Mexico, this delightful dish has transcended borders to become a favorite at sports events, parties, and family gatherings across the globe. Traditionally made with crispy tortilla chips topped with melted cheese, jalapeños, and various condiments, nachos can be customized in countless ways. They serve as the perfect canvas for a wide array of flavors, allowing each cook to showcase their unique flair.

Slow Cooked Pulled Pork Nachos

Elevate your snack game with delicious Smoky Slow Cooked Pulled Pork Nachos! This mouthwatering twist on a classic favorite features tender, smoky pulled pork atop crispy tortilla chips, melted cheese, and a variety of flavorful toppings. Perfect for game day, parties, or cozy family meals, these nachos are not just a treat for the tastebuds, but also a delightful experience to share. Get ready to impress your guests with this irresistible dish!
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Ingredients
  

For the Pulled Pork:

3-4 lbs pork shoulder (also known as pork butt)

1 tablespoon smoked paprika

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust for spice preference)

2 teaspoons salt

1 teaspoon black pepper

1 cup apple cider vinegar

1 cup chicken broth

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

For the Nachos:

1 bag (12 oz) tortilla chips

2 cups shredded cheese (cheddar and Monterey Jack mix recommended)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (canned or frozen)

1 jalapeño, sliced (optional)

1 cup pico de gallo or diced tomatoes

1/2 cup sour cream or Greek yogurt

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Pulled Pork:

    - In a small bowl, mix together smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and black pepper to create a spice rub.

      - Rub the spice mixture all over the pork shoulder, ensuring even coverage.

        - Place the seasoned pork in a slow cooker. Pour in apple cider vinegar, chicken broth, brown sugar, and Worcestershire sauce.

          - Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreds with a fork.

            Shred the Pork:

              - Once cooked, remove the pork from the slow cooker and place it on a cutting board. Allow it to rest for about 10 minutes.

                - Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and mix with the remaining juices.

                  Assemble the Nachos:

                    - Preheat your oven to 400°F (200°C).

                      - On a large baking sheet, spread out the tortilla chips in an even layer.

                        - Evenly distribute the shredded pulled pork over the chips, followed by the black beans and corn.

                          - Sprinkle the shredded cheese generously over the top.

                            - Add sliced jalapeños if desired.

                              Bake the Nachos:

                                - Place the loaded nachos in the preheated oven and bake for 10-15 minutes, or until the cheese is bubbly and golden.

                                  Garnish and Serve:

                                    - Remove the nachos from the oven and top with pico de gallo, diced avocado, and dollops of sour cream.

                                      - Finish with fresh cilantro and a squeeze of lime juice over the top for an extra flavor kick.

                                        - Serve immediately and enjoy this game-day favorite with friends and family!

                                          Prep Time: 20 minutes | Total Time: 10 hours (includes cooking time) | Servings: 6-8