The ultimate treat to kick off game day
Football season is back, and these Carolina Pulled Pork Nachos are made for game day. Tender pulled pork, plenty of melted cheese, fresh pico de gallo, sweet corn and tangy pickled red onions turn a tray of nachos into something worthy of the main event.
Even better, most of the work can be done the day before. Let the slow cooker do its thing overnight, shred the pork in the morning, then refrigerate it until you’re ready to assemble the nachos. Come game time, all that’s left to do is layer, bake and add the toppings. And if you make extra pork, you’ll already have the makings of easy sliders or tacos for another meal.
Serves 6–8
For the Pulled Pork
- 3–4 lb. boneless pork shoulder or Boston butt
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ cup apple cider vinegar
- ½ cup chicken broth
- 1–1½ cups your favorite store-bought Carolina-style barbecue sauce, divided. Or, check out my recipe for Homemade Carolina BBQ Sauce.
For the Nachos
- 1 large bag (about 12–14 oz.) sturdy tortilla chips
- 3 cups prepared pulled pork
- 1½ cups freshly shredded Monterey Jack cheese
- 1½ cups freshly shredded sharp cheddar cheese
- 1–1½ cups your favorite store-bought pico de gallo
- 1 cup fresh corn kernels, or frozen corn, thawed
- ½ cup pickled red onions
- Additional barbecue sauce, for drizzling
Optional garnishes: sliced fresh or pickled jalapeños, chopped fresh cilantro and sliced scallions
Make the Pulled Pork
In a small bowl, combine the brown sugar, salt, smoked paprika, garlic powder, onion powder and black pepper. Rub the seasoning mixture over all sides of the pork.
Place the pork in a slow cooker and pour the apple cider vinegar and chicken broth around it. Cover and cook on LOW for 8–10 hours, or until the pork is very tender and easily pulls apart with a fork.
Planning ahead? Start the pork before bed and let the slow cooker do the work overnight. In the morning, shred the pork, stir in the barbecue sauce and refrigerate it in a covered container once cooled. When you’re ready for the game, simply reheat the amount you need before assembling the nachos.
Transfer the pork to a cutting board or large bowl and shred, discarding any large pieces of fat. Stir in about 1 cup of barbecue sauce, adding more if desired. Keep the pork moist and flavorful without oversaucing it—you can always add a little more when serving.
Prepare the Corn
For a fresh, sweet topping, use the corn as-is. For a little extra flavor, char it first: heat a dry skillet over medium-high heat, add the corn and cook for 4–5 minutes, stirring occasionally, until lightly browned in spots. Set aside.
Assemble the Nachos
Preheat oven to 400°F.
Spread half of the tortilla chips over a large rimmed baking sheet. Top with half of the pulled pork and half of both cheeses. Add the remaining chips, followed by the remaining pork and cheese. Building the nachos in layers makes sure there are plenty of good bites all the way to the bottom.
Bake for 8–10 minutes, until the cheese is completely melted and the nachos are hot.
Remove from the oven and spoon the pico de gallo over the top. Scatter with the fresh or charred corn and pickled red onions. Drizzle lightly with additional barbecue sauce.
Finish with fresh or pickled jalapeños, cilantro and scallions, if desired, and serve immediately.
Easy Shortcut
Your favorite store-bought pico de gallo does much of the work here. Most versions already include fresh tomato, onion, cilantro and jalapeño, so all you need to add is fresh or charred corn for an easy, colorful topping.
Pickled red onions are easy to find at your local grocery store. Or you can make your own. I like this simple recipe from Love & Lemons: Quick Pickled Red Onions.
Make It Twice
Make extra pulled pork and you’ve already got the start of another easy meal. Warm the leftovers with a little additional barbecue sauce and pile them onto slider rolls with pickles, slaw or those leftover pickled red onions.