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Ultimate BBQ Pulled Pork Nachos – A Must-Try Recipe!

If you’re in search of a crowd-pleasing dish that combines the smoky, savoury goodness of BBQ pulled pork with the crunchy delight of nachos, look no further! The Ultimate BBQ Pulled Pork Nachos are not just a meal; they are an experience. Perfect for gatherings, movie nights, or just a cosy evening at home, these nachos are sure to impress and satisfy. Here’s how to create this mouth-watering dish.

Ingredients

For the Pulled Pork:

• 1.5 kg pork shoulder (or pork butt)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 300 ml BBQ sauce (choose your favourite brand or homemade)
• 200 ml apple cider vinegar

For the Nachos:

• Tortilla chips (250-300g)
• 200 g grated cheese (cheddar, Monterey Jack, or a mix)
• 1 can (400g) black beans, drained and rinsed
• 1 jalapeño, sliced (optional)
• 100 g sour cream
• 1 avocado, diced
• Fresh coriander, for garnish
• Lime wedges, for serving

Method

Step 1: Prepare the Pulled Pork

1. Season the Pork: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, cumin, salt, and black pepper. Rub this spice mix all over the pork shoulder.

2. Sear the Pork: Heat olive oil in a large pan or skillet over medium heat. Sear the pork shoulder on all sides until golden brown, about 5-7 minutes.

3. Slow Cook: Place the seared pork in a slow cooker. Pour the apple cider vinegar and half of the BBQ sauce over the meat. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is incredibly tender and easily shredded with a fork.

4. Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in the remaining BBQ sauce to keep it moist and flavourful.

Step 2: Assemble the Nachos

1. Prepare the Base: Preheat your oven to 180°C (350°F). On a large baking tray, spread an even layer of tortilla chips.

2. Add Toppings: Generously spoon the BBQ pulled pork over the chips. Sprinkle the black beans evenly across the top, followed by the grated cheese. Add sliced jalapeños if you prefer a spicy kick.

3. Bake: Place the nachos in the preheated oven for about 10-15 minutes, or until the cheese has melted and is bubbling.

Step 3: Serve

1. Garnish: Remove the nachos from the oven and top them with diced avocado, dollops of sour cream, and a sprinkle of fresh coriander.

2. Enjoy: Serve immediately with lime wedges on the side for a zesty touch. Grab some forks and dig in!

Tips for Success

• Make Ahead: The pulled pork can be made in advance and stored in the fridge for up to three days. Reheat it just before assembling your nachos.
• Customise: Feel free to add your own favourites, such as pico de gallo, pickled onions, or even guacamole, to make the dish your own.
• Vegan Option: Substitute the pulled pork with jackfruit or a hearty bean mix for a delicious plant-based version.

Conclusion

The Ultimate BBQ Pulled Pork Nachos are a sensational dish that transforms a traditional snack into a flavour-packed feast. Whether you’re hosting a lively gathering or simply treating yourself, these nachos are sure to be the star of the show. With a perfect balance of textures and flavours, it’s a must-try recipe that will have your guests coming back for seconds—and thirds! Get ready to indulge in cheesy, smoky goodness that’s utterly irresistible. Enjoy!

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