Best Pulled Pork Nachos Recipes

PULLED PORK NACHOS RECIPE BY TASTY

Steps:

• 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 meat.
• Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
• Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
• Preheat oven to 400˚F (200˚C).
• 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.
• Bake for 8-10 minutes until cheese is melted and bubbling.
• Top with sour cream, salsa, and cilantro.
• Enjoy!

BAKED BBQ PULLED PORK NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

PULLED PORK NACHOS

Steps:

• In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours., Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks., Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BBQ PULLED PORK NACHOS

Steps:

• For the pork: Preheat the oven to 300 degrees F.
• Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours.
• For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes.
• Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork.
• For the nachos: Preheat the oven to 375 degrees F.
• Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.

PULLED PORK NACHOS WITH SRIRACHA SLAW

Steps:

• Combine water, vinegar, sriracha, sugar, oregano, and salt in a saucepan and bring to a boil. Turn off heat, stir, and let cool for 10 minutes.
• Combine coleslaw and onion in a large bowl. Pour sriracha mixture on top, stir, and set aside while you prepare nachos.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting, if available.
• Spread tortilla chips on a baking sheet and scatter pulled pork on top. Top with shredded Cheddar cheese.
• Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with sriracha slaw.

MEMPHIS-STYLE PULLED PORK NACHOS

Steps:

• Preheat the oven to 450 degrees F.
• For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through.
• For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick.
• For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions.
• Season the ribs well on all sides with salt and pepper.
• In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
• Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
• Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.

ROOT BEER PULLED PORK NACHOS

Steps:

• In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low 8-9 hours, until meat is tender., Remove roast; cool slightly. When cool enough to handle, shred meat with 2 forks. Return to slow cooker; keep warm., To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and optional toppings as desired. Serve immediately.

MEMPHIS STYLE PULLED PORK NACHOS

Steps:

• 1 Combine all the ingredients for the sauce in a medium sized sauce pan and stir to combine. Place the pan over medium heat and bring the sauce to a simmer. Reduce the heat to low and let it sit for half and hour. Remove the sauce from the heat until needed. 2 Heat the oven to 500° F. Line an 18 x 13-inch half sheet tray with foil. Spread the shaved romaine lettuce across the bottom of the pan. Top with half the mozzarella and sprinkle with half the red onion. I know you think this step is crazy, but the wilted romaine that soaks up any and all juices will be your favorite part of the nachos. Trust me. 3 Lay the bag of chips on its side and open it from the bottom. This keeps all the broken bits on the bottom, and the whole, good-looking chips stay on top. Place the bag onto the lettuce bottom side-down, and lift it slowly. Spread the chips out if needed. 4 Place the cream in a small saucepan and bring it to a boil over medium heat. Add the slices of cheese, a slice or two at a time, only adding more when the first slices have melted. Be careful with the heat - the sauce can scorch. When all the slices have melted, turn the heat down to a simmer. 5 Dress the pork with a couple of tablespoons of sauce just to dampen it. Don't bathe the pork in the sauce. Spread the pork out across the top of the chips, then sprinkle with the remaining mozzarella. 6 Place the nachos into the oven and bake 10 minutes or until the chips on top begin to brown. 7 Remove the tray from the oven. 8 Using a large spoon, drizzle the warm barbecue sauce across the chips to taste. It doesn't require as much sauce as you might think, plus the pork is already coated too, and you can always serve more sauce on the side. 9 Spoon the cheese sauce across the top, then top with the green onion and the remaining red onion. 10 Serve.

ROOT BEER PULLED PORK NACHOS RECIPE

Steps:

• 1. In a 4 or 5 qt slow cooker, combine pork roast and root beer. Cook, covered, on low until meat is tender, 8-9 hours. 2. Remove roast; cool slightly. When cool enough to handle, shred meat with two forks. Return to slow cookder; keep warm. 3. To serve, drain pork. Layer tortilla chips with the pork, cheese, tomatoes and, if desired, optional toppings. Serve immediately.

BBQ PULLED PORK KETTLE CHIP NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Pork and 1 18-ounce bottle of barbecue sauce, and mix well.
• Add ⅓ of the Kroger® Kettle Cooked Original Potato Chips and ⅓ of the Kroger® Kettle Cooked Mesquite BBQ Potato Chips to a 12" cast-iron skillet. Distribute ⅓ of the pulled pork mixture over the chips. Drizzle about 2 tablespoons of the remaining barbecue sauce over the chips and sprinkle with ½ cup of the Kroger® Shredded Sharp Cheddar Cheese. Repeat with the remaining chips, pork mixture, barbecue sauce, and cheese to make 2 more layers, finishing with the rest of the cheese. Drizzle more barbecue sauce on top.
• Bake the nachos for 15 minutes, or until the cheese is melted.
• Remove from the oven and garnish with the green onions and dollops of sour cream.
• Enjoy!

PULLED PORK NACHOS

Steps:

• For the pulled pork: In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces.
• In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork.
• Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Skim and discard the fat from the liquid in the slow cooker. Return the pork to the skimmed liquid. Add the remaining teaspoon liquid smoke and stir gently to combine. Season with additional salt if needed. Keep warm until ready to serve.
• For the queso sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until thoroughly combined, about 2 minutes. Whisk in the half-and-half and cook, stirring often, until thickened, about 5 minutes. Stir in the creamy black pepper cheese until thoroughly combined, and then add the Cheddar. Once the cheeses are combined, stir in the pickled jalapenos and taste for seasoning. Keep warm until ready to serve.
• For the avocado sour cream: When the pork is almost finished, mash the avocados in a bowl with a whisk until broken down. Whisk in the sour cream, lime juice and a pinch of salt until thoroughly combined. Taste and adjust seasoning if needed. Press a piece of plastic wrap onto the surface to create a barrier from the air. Refrigerate until ready to serve.
• For the nachos: Heat the oil in a small saucepan over medium heat. Add the refried beans and cook, stirring occasionally, until heated through.
• Serve the nachos in individual bowls. Evenly distribute the refried beans, chips, pulled pork and queso sauce. Top each bowl with the avocado cream, tomatoes and cilantro.
• Serve immediately.

BBQ PULLED PORK NACHOS

Steps:

• Preheat oven to 400. Layer the chips in the bottom of a baking dish. Top with bbq pork, then shredded cheese and cheese sauce. Bake until cheese is melted, about 10-15 minutes. Top with rest of ingredients and enjoy!

BBQ PULLED PORK NACHOS

Steps:

• For the pork: Preheat the oven to 300 degrees F.Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours.For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes.Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork.For the nachos: Preheat the oven to 375 degrees F.Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

ROOT BEER PULLED PORK NACHOS

Steps:

• In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low until meat is tender, 8-9 hours., Remove roast; cool slightly. When cool enough to handle, shred meat with two forks. Return to slow cooker; keep warm., To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and, if desired, optional toppings. Serve immediately.

PULLED PORK NACHOS

Steps:

• Preheat oven to 400 degrees.
• Place 1 layer of tortilla chips into bottom of your baking dish or skillet. Top with half of the pulled pork and half of the cheese. Drizzle with 2 tablespoons BBQ sauce. Top with a second layer of chips and continue layering with the remaining pulled pork, cheese and drizzle with remaining BBQ sauce.
• Bake for 5-10 minutes, until cheese is melted and bubbling. Top with cole slaw and serve immediately.

PULLED PORK NACHOS

Steps:

• 1. Place pork, onion, and seasonings into a 6-quart slow cooker.
• 2. Mix to coat the meat in seasonings.
• 3. Add ketchup and mustard, spreading evenly over the outside of the meat.
• 4. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
• 5. Remove meat from slow cooker and transfer it to a bowl or cutting board.
• 6. Using two forks, shred the meat into bite-sized pieces.
• 7. Preheat oven to 400˚F (200˚C). Using a cast-iron pan or another oven-safe dish, assemble the nachos layer by layer. First, add the chips.
• 8. Then pulled pork and onion.
• 9. Drizzle BBQ sauce.
• 10. Top with olives, diced tomatoes, and cheese. Repeat as desired for additional layers.
• 11. Bake for 8-10 minutes until cheese is melted and bubbling. Top with sour cream, jalapeno, and salsa.

CHEESY PULLED PORK NACHOS

Steps:

• 1. In a large skillet,combine shredded pork,red onion and 1/2 cup sliced jalapenos:saute over medium-high heat for 10 minutes,after that,season with seasoned pepper and lime juice,saute for 5 minutes.
• 2. In a large saucepan,combine soup,whipped cream cheese,sour cream and cheeses over medium-low heat,stir until mixture is thickened.Add pork mixture into cheese sauce,stirring constantly,8 minutes.
• 3. Add tortilla chips on the platter.Pour the pork-cheese mixture on the tortilla chips.Top with remaining sliced jalapenos.

PULLED PORK NACHOS RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F. Spread the tortilla chips out on a baking sheet and top them with the pulled pork. Sprinkle the pork and chips with the barbecue seasoning. Toss the cheese over the chips and pork and bake everything 10-15 minutes until the nachos are hot and the cheese is melted. Top the nachos with the chopped cilantro, scallions, and more barbecue seasoning before serving.

PULLED PORK NACHOS RECIPE - (4.7/5)

Steps:

• Heat the oven to 350˚F. Line a 10x15-inch rimmed baking sheet with foil. Spray the foil with vegetable cooking spray. Arrange the tortilla chips in a single layer, overlapping slightly. Spoon the pork and sauce over the chips, breaking the pork into smaller pieces, if needed. Sprinkle with the tomato and jalapeňo slices, if desired. Top with the cheese. Bake for 10 minutes or until the cheese is melted.

PULLED PORK NACHOS

Steps:

• Lay tortilla chips on a plate in a shallow layer. Do not pile them up high or you'll get a lot of empty chips! Cover chips with cheese, pulled pork, black beans & tomatoes. Drizzle with a generous amount of cilantro lime dressing. Add guacamole & sour cream if desired. Devour immediately!