If you’re craving a dish that’s bursting with bold flavors, irresistible textures, and that perfect combination of smoky, tangy, and cheesy goodness, then look no further. This Pulled Pork Nachos Recipe brings together tender, juicy pulled pork layered over crisp tortilla chips and melted cheddar cheese, creating an absolute crowd-pleaser that’s perfect for game day, casual gatherings, or whenever you want to indulge in something downright delicious. The magic in this recipe lies in the slow-cooked pork infused with a vibrant citrus and spice blend, making every bite a celebration of flavor and comfort.
Ingredients You’ll Need
The beauty of this Pulled Pork Nachos Recipe is how simple yet essential each ingredient is, contributing to a perfect balance of savory, tangy, spicy, and cheesy goodness. Every ingredient plays a vital role in building layers of texture and flavor that make this dish shine.
- 5 pounds boneless pork shoulder: This cut is perfect for slow cooking and shredding, providing tender and juicy pork as the nachos’ star.
- 2 teaspoons dried oregano: Adds a subtle earthy herbal note that complements the pork’s richness.
- 1 tablespoon chili powder: Brings a smoky, gentle heat to elevate the flavor profile.
- 2 teaspoons ground cumin: Offers a warm, nutty depth that enhances the overall seasoning.
- 2 teaspoons kosher salt: Essential for seasoning and bringing all flavors together at their best.
- 1 teaspoon ground black pepper: Adds mild heat and pungency without overpowering.
- 1 onion (cut into wedges): Infuses the pork with sweetness and further aroma while cooking.
- 3 serrano peppers (halved and seeded): Deliver bright, fresh heat balanced by the seeds’ removal.
- 1 head garlic (outer skin intact and halved): Imparts mellow garlic flavor as it gently roasts with the meat.
- 2 oranges (juiced): Adds lively citrus acidity to brighten the pork flavor.
- 2 limes (juiced): Enhances that fresh tang and complements the richness perfectly.
- 1½ cups Coca-Cola: Provides subtle sweetness and tenderizing properties while cooking.
- 8 ounces tortilla chips: The crispy foundation for the loaded nachos experience.
- 3 cups freshly shredded cheddar cheese: Melts beautifully to blanket the nachos in gooey, sharp flavor.
- 2 green onions (sliced): Adds fresh, mild onion crunch as a finishing touch.
- Optional toppings (jalapeño, cilantro, sour cream, salsa, avocado, chopped tomatoes): Customize your nachos to your heart’s content for extra flavor, creaminess, or brightness.
How to Make Pulled Pork Nachos Recipe
Step 1: Season the Pork Shoulder
Start by mixing the oregano, chili powder, cumin, kosher salt, and black pepper in a small bowl. Coat the pork shoulder chunks thoroughly with this flavorful spice blend. This initial seasoning creates the base layer of taste that will deeply penetrate the meat during cooking.
Step 2: Layer Aromatics in the Instant Pot
Place the onion wedges and serrano pepper halves inside the instant pot, then nestle the garlic halves cut-side down on top of the pork. These aromatics will infuse the pork with sweet and spicy undertones as it cooks, adding complexity and a wonderful aroma.
Step 3: Pour in the Juices and Coca-Cola
Add the freshly squeezed orange juice, lime juice, and Coca-Cola over the meat and aromatics. The citrus juices brighten the dish while the soda adds a subtle caramel sweetness and helps break down the meat fibers for tender pulled pork.
Step 4: Cook the Pork
Seal the instant pot and set the meat cycle to cook for 90 minutes. This slow pressure cooking method ensures the pork becomes fall-apart tender and infused with all those delicious spices and juices.
Step 5: Release Pressure and Shred the Meat
Once cooking is complete, allow the instant pot to slow release. Then carefully open it, transfer the pork to a cutting board or plate, discard any fatty bits, and use two forks to shred the meat into tender strands. This shredded pork is the heart of your nachos.
Step 6: Crisp Up the Pork Under the Broiler
Preheat your broiler to 500°F and line a baking sheet with aluminum foil. Spread the shredded meat on the sheet and spoon some of the cooking broth over it to keep it moist. Broil the pork for about 5 minutes, stir, and broil again until you get beautifully crispy edges that add fantastic texture to your nachos.
Step 7: Assemble the Nachos
Lower the oven temperature to 375°F and line another baking sheet with parchment paper. Start by layering half the tortilla chips, then top with half the crispy pulled pork and half the shredded cheddar cheese. Repeat to create a second layer, finishing with the green onions on top.
Step 8: Melt the Cheese and Serve
Bake the assembled nachos for 10 to 12 minutes until the cheese is bubbling and melted. Pull them out of the oven, add your favorite optional garnishes, and get ready to dive into cheesy, porky heaven.
How to Serve Pulled Pork Nachos Recipe
Garnishes
The toppings you choose can elevate your Pulled Pork Nachos Recipe from delicious to unforgettable. Consider fresh sliced jalapeños for an extra kick, a sprinkle of cilantro leaves for brightness, dollops of sour cream to cool the heat, fresh salsa to uplift the flavors, creamy avocado slices, or juicy chopped tomatoes for freshness and color.
Side Dishes
Keep the vibe casual and fun with sides like a crisp corn salad, creamy guacamole, or a refreshing cucumber slaw. These lighter options balance the rich and hearty nachos perfectly, making the whole meal feel well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve your Pulled Pork Nachos Recipe in individual ramekins or mini cast iron skillets for personal servings. You can also layer the nachos in a large-clear glass dish for a colorful presentation that shows off all the layers of chips, pork, and melted cheese. Perfect for parties or cozy get-togethers!
Make Ahead and Storage
Storing Leftovers
Keep any leftover pulled pork shredded and stored separately in an airtight container in the fridge. Store tortilla chips and cheese separately if possible to prevent sogginess. When ready to enjoy again, reassemble and melt for equally tasty nachos.
Freezing
The pulled pork freezes beautifully. Portion it into freezer-safe containers or bags with some of the cooking broth to keep it moist. When thawing, do so overnight in the fridge and reheat gently before using. Avoid freezing the assembled nachos as chips won’t hold up well.
Reheating
Warm the pulled pork gently in a skillet or microwave, adding a splash of broth if needed to prevent drying out. Then layer over fresh tortilla chips with cheese and broil or bake until heated through and melted, recreating that irresistible fresh-from-the-oven experience.
FAQs
Can I make this Pulled Pork Nachos Recipe without an Instant Pot?
Absolutely! You can slow cook the pork shoulder in a slow cooker or braise it in the oven at a low temperature for several hours until tender. Just be sure to adjust cooking times accordingly and keep the citrus juices and seasonings intact for flavor.
What kind of cheese works best for pulled pork nachos?
Sharp cheddar cheese is classic and melts beautifully, but you can also mix in Monterey Jack or pepper jack for a little extra creaminess and spice. Experiment to find your favorite combo!
Are the serrano peppers very spicy?
Serrano peppers have moderate heat and flavor that punches up the dish without overwhelming it, especially once seeds are removed. If you prefer milder nachos, you can reduce the number or substitute with milder peppers.
Can I prepare the pulled pork ahead of time?
Yes, the pulled pork can be made a day or two in advance and refrigerated. It actually benefits from sitting as the flavors deepen. Just reheat gently before assembling your nachos.
What are some good drink pairings for Pulled Pork Nachos Recipe?
Think bright and refreshing to balance the rich, smoky pork—icy margaritas, crisp lagers, or even a tangy citrusy iced tea all make for fantastic companions to this dish.
Final Thoughts
This Pulled Pork Nachos Recipe is truly a labor of love that pays off with every bite. From the tender, flavorful pulled pork to the crispy chips and gooey melted cheese, it’s a dish that invites sharing, smiling, and savoring. Whether you’re serving it for a special occasion or a casual meal, it’s bound to become a fan favorite in your home. I hope this inspires you to make it soon—you’re going to love it!
Print
Pulled Pork Nachos Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Description
This Pulled Pork Nachos recipe combines tender, flavorful slow-cooked pork shoulder with melted cheddar cheese and crispy tortilla chips for the perfect hearty appetizer or main dish. Infused with a zesty citrus and Coca-Cola marinade and finished under the broiler for a crispy bite, these nachos are topped with fresh green onions and optional garnishes like jalapeños, cilantro, and avocado to elevate every bite.
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, halved and seeds removed
- 1 head garlic, outer skin intact and cut in half
- 2 oranges, juiced
- 2 limes, juiced
- 1½ cups Coca-Cola
For Assembly:
- 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
- Prepare the spice rub: In a small bowl, combine oregano, chili powder, cumin, kosher salt, and black pepper. Thoroughly sprinkle the spice mix on all sides of the pork chunks to evenly coat the meat.
- Add aromatics to Instant Pot: Place the seasoned pork into the instant pot. Add onion wedges and serrano peppers around the meat, then place the halved garlic (cut side down) directly on top of the pork.
- Pour in liquids: Pour the freshly squeezed orange juice, lime juice, and Coca-Cola over the meat and aromatics to build flavor and moisture for cooking.
- Pressure cook the pork: Seal the instant pot lid and set to meat or manual pressure cook mode for 90 minutes to tenderize the pork thoroughly.
- Release pressure: After cooking, allow the instant pot to naturally release pressure slowly for maximum tenderness before opening.
- Shred the pork: Transfer the pork to a cutting board or plate. Trim any excess fat and use two forks to pull the meat apart into shredded pieces.
- Crisp the pork under broiler: Preheat the oven broiler to 500°F. Line a baking sheet with aluminum foil. Spread the pulled pork on the sheet, spoon some cooking broth over it, and broil for about 5 minutes until crispy. Stir and broil again briefly for even crispiness.
- Prepare nachos assembly: Lower oven temperature to 375°F. Line another baking sheet with parchment paper. Arrange half the tortilla chips in an even layer on the sheet.
- Layer meat and cheese: Spread half of the crispy pulled pork over the chips, then sprinkle half of the shredded cheddar. Repeat with remaining chips, pork, and cheese layers. Top evenly with sliced green onions.
- Bake to melt cheese: Bake in the preheated oven for 10-12 minutes until cheese is fully melted and bubbly.
- Garnish and serve: Add optional toppings such as sliced jalapeño, cilantro, sour cream, salsa, avocado, and chopped tomatoes as desired. Serve immediately while warm and crispy.
Notes
- Using an instant pot significantly reduces the cooking time compared to slow cooking the pork traditionally.
- Removing seeds from serrano peppers controls the heat – adjust pepper quantity based on spice preference.
- Broiling the pulled pork after shredding adds a delightful crispy texture that contrasts with the tender meat.
- Customize nachos with your favorite toppings to suit your taste and dietary needs.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
