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Pulled Pork Nachos Recipe Easy Tangy Pickled Red Onions Included

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A flavorful and comforting pulled pork nachos recipe featuring smoky pulled pork, melty cheese, and tangy pickled red onions that add a bright, fresh contrast.

Ingredients

Scale
  • 2 to 3 pounds pork shoulder or pork butt, trimmed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup barbecue sauce
  • 1 large red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • Pinch of red pepper flakes (optional)
  • 1 large bag sturdy tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • Fresh cilantro, chopped, for garnish
  • Jalapeño slices (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this spice blend all over the pork.
  2. Place the seasoned pork in a slow cooker. Pour barbecue sauce over the top, cover and cook on low for 8 hours or high for 4-5 hours until tender. Alternatively, pressure cook in an Instant Pot for 60-70 minutes with natural release.
  3. While the pork cooks, combine apple cider vinegar, sugar, salt, water, and red pepper flakes in a small saucepan. Warm over medium heat until sugar dissolves but do not boil. Pour the hot pickling liquid over sliced onions in a jar or bowl. Let cool, then refrigerate for at least an hour.
  4. Once pork is cooked, shred it using two forks or tongs and mix with cooking juices.
  5. Preheat oven to 375°F (190°C). Spread tortilla chips evenly on a large baking sheet. Distribute pulled pork evenly over chips. Sprinkle shredded cheddar and Monterey Jack cheese on top.
  6. Bake for 10-15 minutes until cheese is melted and bubbly. Watch carefully to avoid burning.
  7. Remove from oven and top with sour cream, pickled red onions, fresh cilantro, and jalapeño slices if using. Serve immediately.

Notes

Make pickled onions a day ahead for better flavor. Layer pulled pork and cheese evenly to prevent sogginess. Use Instant Pot to reduce cooking time. Store pulled pork and pickled onions separately to keep chips crisp. Substitute pulled pork with shredded rotisserie chicken or jackfruit for vegetarian option.

Nutrition

Keywords: pulled pork nachos, pickled red onions, smoky pulled pork, easy nachos, game day snack, barbecue nachos

Find it online: https://yumnode.com/pulled-pork-nachos-recipe-easy-tangy-pickled-red-onions-included/