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.
WHAT YOU'LL LOVE
- Smoky flavor runs all the way through: Slow-smoking the pork shoulder to 200–205°F internal gives the meat a deep, genuine smoke flavor that a quick-cooked or store-bought pork simply can't replicate — this is the foundation the whole dish is built on.
- A three-cheese blend for maximum melt: Pepper jack, mild cheddar, and asadero together create a rich, gooey topping with more complexity than a single-cheese nacho — each one contributes something different to the texture and flavor.
- Fresh toppings cut through the richness: Diced Roma tomato, avocado, and sour cream added after baking provide a cool, fresh contrast to the smoky pork and melted cheese, keeping the dish from feeling one-note.
- Genuinely flexible for a crowd: Works equally well as a hearty appetizer for a gathering or a full meal on its own, and the recipe explicitly supports using leftover pulled pork if you already have some on hand.
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 3 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
Recipe FAQ
Can I use store-bought or leftover pulled pork instead of making it from scratch?
Yes — using pre-cooked pulled pork saves significant time. Just make sure it's well-seasoned, since this recipe relies on the pork itself carrying most of the smoky flavor; bland leftover pork will produce flatter-tasting nachos.
What if I don't have a smoker?
You can cook the pork shoulder in an oven at 250°F until it reaches the desired internal temperature, following the same two-phase approach (unwrapped to 150–160°F, then wrapped in foil to 200–205°F). The texture will be just as tender, though you'll miss the wood smoke flavor that defines the outdoor version.
Can I add other toppings?
Absolutely — black beans, corn, or pickled onions all work well alongside the existing toppings. A drizzle of salsa is also a natural addition if you want extra acidity and heat.
How do I store leftovers?
Store leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat in the oven rather than the microwave for the best texture — the microwave will turn the chips soft and soggy.
Can I make this dish vegetarian?
Yes — substitute the pulled pork with seasoned jackfruit or a plant-based meat alternative. The cheese, toppings, and assembly method all stay the same.
Can I make this indoors?
3 out of 5 — Works indoors with adjustments. The pork shoulder smokes just as well in a 250°F oven, and the nacho assembly and bake are entirely indoor-friendly regardless. You'll lose the wood smoke character in the pork, but the dish remains fully achievable in any kitchen.
Recipe Highlights
Inject before you rub: Injecting the Smoke on Wheels Pork Marinade directly into the shoulder before applying the dry rub seasons the meat from the inside out — a step that surface seasoning alone can't achieve on a cut this large and dense.
Don't rush the wrap: Waiting until the pork hits 150–160°F before wrapping in foil lets the bark fully set first. Wrapping too early steams the surface before it has a chance to firm up, softening the texture you want to preserve.
Rest a full hour before shredding: The hour-long rest after smoking allows the rendered fat and juices to redistribute throughout the meat, producing noticeably moister shredded pork than pulling and shredding immediately off the smoker.
Layer the chips and cheese in stages, not all at once: Building the nachos with cheese and toppings distributed between layers of chips — rather than piled only on top — means every chip gets coated rather than just the top layer, which is the difference between an evenly delicious tray and a dry bottom layer.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.29 oz
- per serving
- Calories
- 389
- Carbs
- 32 grams
- Protein
- 20 grams
- Fat
- 20 grams
- Sodium
- 984 milligrams
