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Easy Loaded Pulled Pork Nacho Bar for Game Day

easy loaded pulled pork nacho bar for game day - featured image
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A build-your-own nacho bar featuring tender, slow-cooked pulled pork, crispy tortilla chips, and a variety of toppings. Perfect for game day or any casual gathering.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt)
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp brown sugar
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 large bag (13–16 oz) restaurant-style tortilla chips
  • 2 cups shredded Mexican blend cheese
  • 1 1/2 cups cooked black beans (canned, rinsed and drained)
  • 1 cup pickled jalapeños (drained)
  • 1 cup sour cream
  • 1 cup guacamole
  • 1/2 cup pico de gallo or salsa
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 lime, cut into wedges
  • Optional: hot sauce, extra jalapeños, diced white onion

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. Mix smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and brown sugar in a small bowl.
  3. Rub the spice mixture all over the pork shoulder.
  4. Place the pork in the slow cooker. Add chicken broth and apple cider vinegar around the sides.
  5. Cook on low for 8-10 hours or on high for 5-6 hours, until the pork shreds easily.
  6. Remove the pork from the slow cooker and let it rest for 10 minutes. Shred using two forks or a hand mixer. Discard large pieces of fat.
  7. Optional: Return shredded pork to the cooking liquid for extra moisture. Keep warm until ready to serve.
  8. While the pork cooks, prep all toppings: rinse and drain black beans, slice green onions, chop cilantro, cut lime into wedges.
  9. Set up serving bowls with sour cream, guacamole, pico de gallo, jalapeños, and other toppings.
  10. Preheat oven to 400°F (200°C).
  11. Spread a single layer of tortilla chips on a large rimmed baking sheet.
  12. Sprinkle half the shredded cheese over the chips. Add half the shredded pork and half the black beans.
  13. Add another layer of chips, then the remaining cheese, pork, and beans.
  14. Bake for 8-10 minutes, until cheese is melted and bubbly.
  15. Remove from oven and let cool for 2 minutes. Top with pico de gallo, sour cream, guacamole, jalapeños, cilantro, and green onions.
  16. Serve immediately with lime wedges and extra hot sauce on the side.

Notes

For extra crunch, toast chips for 3-4 minutes before adding toppings. Use thick, sturdy chips like Tostitos Scoops or Juanita’s. Do not overload chips; two layers is the sweet spot. Drain wet ingredients well to avoid soggy nachos. Leftover pulled pork can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork, nachos, game day, loaded nachos, pork shoulder, slow cooker, party food

Find it online: https://lindabake.com/easy-loaded-pulled-pork-nacho-bar-for-game-day/