Ultimate Loaded Pulled Pork Nacho Bowl
A flavorful and easy-to-make nacho bowl featuring tender pulled pork, melted cheeses, and fresh zesty toppings, perfect for parties and game days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 1 hour (Instant Pot) plus 12 minutes baking
- Total Time: 8 hours 30 minutes (slow cooker) or 1 hour 30 minutes (Instant Pot)
- Yield: 6-8 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 2 lbs pork shoulder or pork butt (well-marbled for tenderness)
- 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 large bag (about 10 oz) sturdy tortilla chips (thick-cut)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 cup black beans, rinsed and drained
- 1/2 cup diced red onions
- 1/2 cup diced tomatoes or pico de gallo
- 1/4 cup sliced jalapeños (fresh or pickled)
- 1/2 cup guacamole or mashed avocado
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Optional: sliced black olives, chopped green onions
Instructions
- Season the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and pepper. Rub spices evenly over the meat. Place pork in slow cooker with about 1/4 cup water or broth to keep moist.
- Cook pork on low for 8 hours or on high for 4-5 hours until tender and shreddable. If using Instant Pot, cook on high pressure for 60 minutes with natural release.
- Shred the cooked pork using two forks. Toss shredded pork with barbecue sauce until well coated.
- Preheat oven to 375°F (190°C). Line a large baking sheet with foil or parchment paper.
- Spread half the tortilla chips evenly on the baking sheet. Sprinkle half the cheddar and Monterey Jack cheeses over chips. Add half the pulled pork and black beans. Top with remaining chips, then layer remaining pork, beans, and cheese.
- Bake for 10-12 minutes until cheese is melted and bubbly. Watch carefully to avoid burning.
- Remove from oven and immediately top with diced onions, tomatoes or pico de gallo, jalapeños, guacamole, sour cream, and fresh cilantro. Add olives or green onions if desired.
- Serve warm directly from the baking sheet or transfer to a large bowl for sharing.
Notes
Use thick-cut tortilla chips to prevent sogginess. Layer chips and toppings in multiple layers for even distribution. Grate cheese fresh for better melting. Add wet toppings like guacamole and sour cream just before serving to keep chips crisp. Pulled pork can be made ahead and reheated gently.
Nutrition
- Serving Size: About 1 cup (250 g)
- Calories: 425
- Sugar: 5
- Sodium: 700
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 6
- Protein: 25
Keywords: pulled pork nachos, loaded nachos, party snack, game day food, barbecue nachos, easy nacho recipe