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When it comes to crowd-pleasing dishes, few can rival the universal appeal of nachos. This beloved snack has a way of bringing people together, whether it's during a casual movie night at home, a lively game day gathering, or a festive family dinner. The traditional combination of crispy tortilla chips, gooey cheese, and a variety of toppings is endlessly customizable, allowing for creativity in every bite. Today, we’re taking nachos to the next level by introducing a unique twist: Smoky Slow-Cooked BBQ Pulled Pork Nachos.

Crockpot BBQ Pulled Pork Nachos

Indulge in a delicious twist on a classic favorite with Smoky Slow-Cooked BBQ Pulled Pork Nachos. This crowd-pleasing dish features crispy tortilla chips topped with tender pulled pork, rich BBQ sauce, and melted cheese, making it perfect for any gathering. Learn how to create fall-apart pork that adds depth to your nachos, and explore customizable toppings to make this dish your own. It's a hearty, flavorful meal your friends and family will love!
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Ingredients
  

For the Pulled Pork:

2-3 lbs pork shoulder or butt

1 cup BBQ sauce (your choice, sweet or tangy)

1/2 cup chicken broth

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

Salt and pepper to taste

For the Nachos:

1 large bag of tortilla chips

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup pickled jalapeños (optional)

1 cup diced tomatoes or salsa

1/2 cup sliced green onions

Fresh cilantro for garnish

Extra BBQ sauce for drizzling

Instructions
 

Prepare the Pork:

    - Trim any excess fat off the pork shoulder. Season the meat liberally with salt and pepper, then rub the smoked paprika, garlic powder, onion powder, and cumin over the entire surface.

      - Place the seasoned pork in the crockpot. Pour in the chicken broth and half of the BBQ sauce. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.

        Shred the Pork:

          - After cooking, carefully remove the pork from the crockpot and place it on a cutting board. Let it rest for a few minutes before shredding it with two forks. Mix the pulled pork back with the remaining BBQ sauce in the crockpot to moisten it.

            Assemble the Nachos:

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

                - Spread a layer of tortilla chips on a large baking sheet. Top with half of the pulled pork, then sprinkle half of the shredded cheddar and Monterey Jack cheese on top. Repeat with another layer of chips, the remaining pulled pork, and cheeses.

                  Bake:

                    - Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

                      Finish and Serve:

                        - Remove the nachos from the oven and top with pickled jalapeños, diced tomatoes, and green onions. Drizzle with extra BBQ sauce and garnish with fresh cilantro. Serve immediately with your favorite dipping toppings like sour cream or guacamole.

                          Prep Time, Total Time, Servings: 20 mins | 8 hrs 20 mins | 6-8 servings