Pulled Pork Nachos are a flavorful fusion of smoky, tender pork and classic nacho toppings, making them a standout dish for any gathering. This recipe combines the rich taste of slow-smoked pork shoulder with a medley of cheeses, jalapeños, and fresh garnishes, all layered over crispy tortilla chips. The result is a hearty appetizer or main course that's sure to impress your guests.
Pulled Pork Nachos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Calories
389
The preparation involves injecting the pork shoulder with a flavorful marinade, seasoning it with a robust rub, and smoking it to perfection. Once the pork is cooked and shredded, it's layered with a blend of shredded cheeses and jalapeños over tortilla chips, then baked until the cheese is melted and bubbly. Topped with diced tomatoes, avocado, and sour cream, these nachos offer a delightful combination of textures and flavors.
Ingredients
- Bag of your favorite tortilla chips
- Mixture of cheeses, shredded (pepper jack, mild cheddar, asadero)
- Jalapeño peppers
- Sour cream
-
Pulled pork - Follow our recipe or use left over pork
- Roma tomato, diced
- Avocado, diced
-
Smoke on Wheels Pork Marinade and Injection
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
Directions
Prepare the Pork Shoulder:
Trim any hard fat from the pork shoulder.
Inject the pork with Smoke on Wheels Pork Marinade and Injection.
Rub the shoulder with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.
- Refrigerate for a few hours to allow the rub to adhere.
Smoke the Pork:
Preheat your smoker to 250°F (121°C) in indirect mode.
Place the pork shoulder directly on the grate and smoke until it reaches an internal temperature of 150°F to 160°F (65°C to 71°C).
Wrap the pork tightly in two layers of foil and continue cooking until the internal temperature reaches 200°F to 205°F (93°C to 96°C).
- Let the pork rest for an hour, then shred using meat shredding tools.
Assemble the Nachos:
- Preheat your grill to 350°F (177°C).
In a 12-inch cast iron skillet, layer tortilla chips, shredded cheese blend (pepper jack, cheddar, asadero), jalapeños, and pulled pork.
- Sprinkle additional Cattleman’s Grill 8 Second Ride Carne Asada Seasoning on top
Bake and Garnish:
- Place the skillet on the grill and bake until the cheese is melted, approximately 20 minutes.
Remove from the grill and top with diced Roma tomatoes, diced avocado, and sour cream.
- Serve immediately and enjoy!
Recipe Note
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
What You'll Love About This Recipe
Smoky Flavor: The slow-smoked pork shoulder provides a deep, smoky taste that elevates the nachos.
Cheesy Goodness: A blend of pepper jack, cheddar, and asadero cheeses ensures every bite is rich and melty
Fresh Toppings: Diced tomatoes, avocado, and sour cream add freshness and balance to the dish.
Versatility: Perfect as a hearty appetizer or a satisfying main course for gatherings.
FAQ: Pulled Pork Nachos
Q: Can I use store-bought or leftover pulled pork instead of making it from scratch?
A: Yes, using pre-cooked pulled pork can save time. Ensure it's well-seasoned to maintain flavor.
Q: What if I don't have a smoker?
A: You can cook the pork shoulder in an oven at 250°F (121°C) until it reaches the desired internal temperature. We rate these as a 3 out of 5. Works indoors with adjustments, but the grill is recommended.
Q: Can I add other toppings?
A: Absolutely! Feel free to add black beans, corn, or pickled onions to customize your nachos.
Q: How do I store leftovers?
A: Store any leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Q: Can I make this dish vegetarian?
A: Yes, substitute the pulled pork with seasoned jackfruit or a plant-based meat alternative.
Nutrition
Nutrition
- Serving Size
- 6.29 oz
- per serving
- Calories
- 389
- Carbs
- 32 grams
- Protein
- 20 grams
- Fat
- 20 grams
- Sodium
- 984 milligrams
