Serve up the most delicious Pulled Pork Nachos for game day, parties, or any occasion that calls for an easy and flavor-packed appetizer. Cook up juicy, tender pork in an Instant Pot, then layer it onto tortilla chips and load them up with cheese and toppings. Bake until hot and crispy, then dig in!
What’s in this Pulled Pork Nachos Recipe?
Irresistibly sweet and savory instant pot pork carnitas is layered with tortilla chips, cheddar cheese, and your favorite toppings to create a crave-able Southwestern twist on classic nachos.
- Pork Shoulder: An inexpensive, relatively tough cut of pork that is perfect for slow-roasting. You can also use pork butt/Boston butt.
- Spices: Oregano, chili powder, cumin, salt, and pepper give this pork plenty of Mexican flavor.
- Onion: Adds an earthy, slightly sweet flavor.
- Serrano Peppers: Slightly hotter than jalapeños, these earthy, grassy-tasting peppers are the perfect way to give these pulled pork nachos a kick!
- Garlic: Adds an earthy flavor and pungent aroma.
- Citrus: Oranges and limes add a bit of acid to balance the heat and tenderize the meat.
- Coca-Cola: Adds a touch of sweetness and caramelization to deepen the flavor of the meat.
- Tortilla Chips: The perfect crunchy base for nachos. Both corn and flour tortilla chips work well.
- Cheddar Cheese: This sharp yet buttery cheese is the perfect complement to the sweet-and-savory pork.
- Green Onions: Add a pop of freshness and color.
- Toppings: Sliced jalapeño, cilantro leaves, sour cream, salsa, avocado, or chopped tomatoes are all great toppings to add to your nachos.
Pro Tip: You can save time by using store-bought or leftover pulled pork or carnitas!
Variations on Pork Nachos
These pulled pork nachos are so delicious as is, but you can use other types of pork too! You can cook the pork in BBQ sauce and layer it with caramelized onions, coleslaw, or crumbled bacon. For a Hawaiian twist, you can use Kalua pork and Swiss cheese, and add pineapple chunks to the layers!
Anything you can dream of! We used carnitas to give this pulled pork a more Mexican flair, so classic toppings like sour cream, guacamole, or pico de gallo are great choices!
Absolutely! Cheddar is a great, classic choice of cheese. But you can also use Monterey jack, mozzarella, or Swiss!
Classic tortilla chips are the perfect choice for this recipe. However, you could also try my homemade wonton chips for a different flavor.
For ultra-crispy nachos, make sure to start with a layer of tortilla chips that completely covers the baking sheet. This will help prevent the toppings from seeping through the chips, causing them to turn soggy.
To keep your nachos nice and crisp, I recommend baking the chip layer in the oven for just a few minutes to zap out any moisture. Baking the carnitas also helps to remove excess moisture, which helps keep the chips extra crispy!
How to Store and Reheat
While I highly recommend enjoying pulled pork nachos fresh out of the oven, they will keep well for about 1 day in the refrigerator before becoming too soggy. Gently reheat in a 350°F oven until the cheese has melted and the meat is warmed through.
Serving Suggestions
These tasty pork nachos are the perfect appetizer for your Cinco de Mayo feast. Serve them alongside chicken quesadillas, steak fajitas, chicken tacos, homemade crunchwraps, or birria tacos. Sip on a refreshing margarita and get the party started!
Pulled Pork Nachos Recipe
Equipment
Ingredients
For the Pulled Pork
- 5 pounds boneless pork shoulder cut into large chunks
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 onion cut into wedges
- 3 serrano peppers cut in half and seeds removed
- 1 head garlic outer skin intact and cut in half
- 2 oranges juiced
- 2 limes juiced
- 1½ cups Coca-Cola
For the Nachos
- 8 ounces tortilla chips
- 3 cups freshly shredded cheddar cheese
- 2 green onions sliced
- Optional Toppings: sliced jalapeño, cilantro leaves, sour cream, salsa, avocado, chopped tomatoes
Instructions
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In a small bowl, mix the oregano, chili powder, cumin, salt and pepper. Sprinkle all sides of the meat with the mixture and place in the instant pot.2 teaspoons dried oregano, 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 5 pounds boneless pork shoulder
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Place the onion and chilis in the instant pot. Then place the garlic, cut side down, on the meat.1 onion, 1 head garlic, 3 serrano peppers
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Pour the orange juice, lime juice, and coke over the meat.2 oranges, 2 limes, 1½ cups Coca-Cola
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Seal the instant pot and set the meat cycle for 90 minutes.
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When the time has finished, let it slow release.
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Open and place the meat on a cutting board or plate. Remove any pieces of fat and using two forks pull the meat apart.
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Set the broiler to 500°F and cover a baking sheet in aluminum foil.
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Place meat on the baking sheet. Spoon some of the broth over the meat. Place under the broiler till crispy, about 5 minutes. Stir the meat and crisp again.
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Lower the oven to 375°F. Grab another baking sheet and line it with parchment paper.
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Arrange half the chips on the sheet pan. Top with half the pulled pork and half the cheese.8 ounces tortilla chips, 3 cups freshly shredded cheddar cheese
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Layer on the remaining chips, pork, and cheese. Top with the green onions.2 green onions
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Bake for 10-12 minutes until the cheese is melted. Garnish and serve!Optional Toppings:
Video
Notes
- You can save time by using store-bought or leftover pulled pork or carnitas!
- For the best melty cheese, don’t use pre-shredded. Shred it at home from blocks.
- Nutritional information does not include optional toppings.
Nutrition
More Nacho Recipes We Love
- Foil Packet Nachos
- Grilled Chicken Nachos
- Street Corn Nachos
- Philly Cheesesteak Nachos
- Chicken Nachos
- Steak Fajita Nachos
- Beef Sheet Pan Nachos
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