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Savory Pulled Pork Nachos with Pickled Red Onions

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Easy homemade loaded nachos featuring tender pulled pork, melty cheese, and tangy pickled red onions for a perfect balance of savory, spicy, and fresh flavors.

Ingredients

Scale
  • 2 pounds pork shoulder (boneless, trimmed of excess fat)
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 large bag sturdy tortilla chips (thick-cut preferred)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup cooked black beans (optional)
  • 1/4 cup sliced jalapeños (fresh or pickled)
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • Optional toppings: fresh cilantro (chopped), sour cream or Greek yogurt, avocado slices or guacamole, lime wedges

Instructions

  1. Season pork shoulder with smoked paprika, garlic powder, salt, and pepper. Place in slow cooker and pour barbecue sauce over it. Cook on low for 8 hours or high for 4-5 hours until fork-tender. Alternatively, use Instant Pot on ‘Meat/Stew’ setting for about 60 minutes.
  2. Remove pork from cooker and let rest for 10 minutes. Shred meat with two forks and mix with cooking juices to keep moist.
  3. Thinly slice red onion and place in medium bowl. Mix apple cider vinegar, sugar, salt, and water until dissolved. Pour over onions, toss gently, and let sit at room temperature for at least 20 minutes.
  4. Preheat oven to 375°F (190°C). Spread a layer of tortilla chips evenly on a large baking sheet.
  5. Sprinkle half of the shredded cheddar and Monterey Jack cheese over chips. Add a layer of shredded pulled pork and black beans if using. Scatter sliced jalapeños on top.
  6. Top with remaining cheese to create a melty layer.
  7. Bake for 10-12 minutes or until cheese is melted and bubbly. Watch closely to avoid burning chips.
  8. Remove from oven and immediately sprinkle pickled red onions over the top. Add optional toppings like cilantro, sour cream or Greek yogurt, avocado slices, and a squeeze of lime.

Notes

Use certified gluten-free tortilla chips and barbecue sauce for gluten-free version. Substitute cheese with plant-based alternatives for dairy-free. Pickled onions can be made ahead and stored in fridge for better flavor. Avoid overbaking to keep chips crisp. Layer ingredients evenly for best texture. Reheat leftovers in oven to maintain crispness.

Nutrition

Keywords: pulled pork nachos, loaded nachos, pickled red onions, barbecue nachos, game day snacks, easy nachos recipe, comfort food

Find it online: https://breezybake.com/savory-pulled-pork-nachos-recipe-easy-homemade-loaded-nachos-with-pickled-red-onions/