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If you're looking for a dish that is sure to impress at your next gathering, look no further than smoky sweet slow cooked pulled pork nachos. This mouthwatering creation combines tender, flavorful pulled pork with crispy tortilla chips and a variety of toppings, making it a crowd-pleaser that everyone will love. The unique flavor profile of the smoky and sweet pulled pork adds a special twist, elevating traditional nachos to gourmet status. Plus, with the convenience of a slow cooker, you can prepare this dish with minimal effort, allowing you to focus on enjoying your time with family and friends.

Slow Cooked Pulled Pork Nachos

Discover the ultimate crowd-pleaser with smoky sweet slow cooked pulled pork nachos! This mouthwatering dish combines tender pulled pork with crispy tortilla chips and an array of toppings, creating a unique twist on a classic favorite. The slow-cooked pork is infused with rich flavors, making every bite irresistible. Perfect for gatherings or game days, these nachos are easy to prepare and completely customizable, ensuring everyone leaves satisfied. Enjoy a gourmet experience with minimal effort!
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Ingredients
  

For the Pulled Pork:

3-4 lbs pork shoulder (Boston butt)

2 tablespoons brown sugar

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup apple cider vinegar

1 cup low-sodium chicken broth

1 tablespoon Worcestershire sauce

For the Nachos:

1 bag tortilla chips (about 12-16 ounces)

2 cups shredded cheese (cheddar or a combination of your favorites)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen, thawed)

1 jalapeño, sliced (optional for heat)

½ cup fresh cilantro, chopped

1 avocado, diced

½ cup sour cream

½ cup pico de gallo or your favorite salsa

Instructions
 

Prepare the Pulled Pork:

    - In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper to form a rich spice rub.

      - Thoroughly massage the spice mixture over the entire pork shoulder, ensuring every surface is coated.

        - Place the seasoned pork shoulder into the slow cooker. Pour the apple cider vinegar, chicken broth, and Worcestershire sauce around the pork, allowing the flavors to meld as it cooks.

          - Cover the slow cooker and set it to cook on low for 8-10 hours, or until the pork is fall-apart tender and easily shredded with a fork.

            Shred the Pork:

              - Once the pork is cooked, carefully remove it from the slow cooker and set it on a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large chunks of fat.

                - Return the shredded pork to the slow cooker and mix it with some of the cooking juices to keep the meat moist and flavorful.

                  Assemble the Nachos:

                    - Preheat your oven to 375°F (190°C).

                      - On a large baking sheet, create an even layer with half of the tortilla chips.

                        - Sprinkle half of the shredded cheese over the chips, then layer half of the pulled pork, followed by the black beans, corn, and jalapeño slices, if using.

                          - Top with the remaining tortilla chips and continue layering with the remaining cheese, pulled pork, black beans, corn, and jalapeños.

                            Bake the Nachos:

                              - Place the assembled nachos in the preheated oven and bake for 10-15 minutes, or until the cheese is thoroughly melted and bubbling.

                                Garnish and Serve:

                                  - Carefully remove the nachos from the oven. Immediately top them with the diced avocado, chopped cilantro, dollops of sour cream, and pico de gallo or salsa for that extra burst of flavor.

                                    - Serve hot, and prepare to savor every delicious layer!

                                      Prep Time: 30 minutes | Total Time: 10 hours 30 minutes | Servings: 8-10

                                        Presentation Tips: For an impressive display, serve the nachos on a large platter, garnishing the edges with extra cilantro and lime wedges for a fresh touch!