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BBQ Pulled Pork Nachos

We're only weeks away from the big basketball tournament of the season! Got a bracket-picking party lined up? Here's the perfect crowd-pleasing food to keep the party going..



  • 2-3 lbs. pork shoulder

  • ¼ cup brown sugar

  • 1 tablespoon chili powder

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon cayenne pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 medium red onion, quartered

  • ¼ cup ketchup

  • ¼ cup mustard


  • Tortilla chips

  • Red onion

  • BBQ sauce

  • 1 cup cheddar cheese, shredded

  • 1 cup Monterey Jack cheese, shredded

  • Diced tomatoes

  • Sour cream

  • Salsa

  • Cilantro

  • Jalapeños (optional)


  1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the pork.

  2. Set slow cooker to high and cook for 4 hours, until the pork pulls apart easily. (Or cook on the low setting for 8 hours.)

  3. Remove pork from slow cooker and transfer to a bowl or cutting board. Using two forks, shred into bite-sized pieces.

  4. Preheat oven to 400˚F.

  5. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer: chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.

  6. Bake for 8-10 minutes until cheese is melted and bubbling.

  7. Top with sour cream, salsa, cilantro, and jalapeños.

  8. Enjoy!

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