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
Scale
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.
