Sizzling Smoked Pulled Pork Nachos Recipe To Wow Guests

Crisp tortilla chips transform under a delectable smoked pulled pork nachos blanket of melted cheese and savory meat.

The robust flavors burst with every single bite, creating an irresistible party appetizer.

Smoky tendrils of tender pork mingle with sharp cheddar and zesty jalapeños.

Each layer delivers a complex harmony of textures and tastes that dance across your palate.

The nachos emerge from the oven bubbling with golden, molten cheese and succulent meat fragments.

These nachos promise to be the star of any gathering, delivering bold southwestern-inspired excitement.

Prepare for a flavor explosion that will have everyone reaching for seconds.

Store Smoked Pulled Pork Nachos Recipe Right

• Quick Refrigeration Strategy: Store leftover pulled pork in airtight containers within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator. Use shallow containers to help cool the meat faster and maintain optimal quality.
• Smart Freezing Technique: Pack pulled pork in freezer-safe bags, removing excess air to prevent freezer burn. Properly sealed meat stays delicious for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Batch Preparation Hack: Smoke larger pork portions and divide into meal-sized portions. This saves time and provides ready-to-use protein for spontaneous nacho nights, quick sandwiches, or salad toppings.
• Reheating Magic: Warm refrigerated pulled pork gently in a skillet with a splash of broth or extra BBQ sauce. Cover and heat on low temperature to prevent drying out. Stir occasionally to distribute heat evenly and maintain moisture.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours 15 minutes

Calories: 550 kcal

Servings: 13

Ingredients Packed In Smoked Pulled Pork Nachos Recipe

• Pork Shoulder: Perfect cut for tender, juicy pulled pork with rich marbling and deep flavor complexity.
• Olive Oil: Helps rub adhere to meat and promotes even seasoning and golden-brown exterior.
• BBQ Rub: Enhances meat's flavor profile with bold, smoky spice blend for authentic barbecue taste.

• Hickory Wood, Apple Wood, Cherry Wood: Adds distinct smoky undertones and aromatic essence to the meat.
• Apple Juice: Keeps meat moist during smoking process and introduces subtle sweet undertone.

• Tortilla Chips: Crispy foundation providing crunchy texture and traditional nacho experience.
• Cheese: Melts beautifully, creating creamy binding layer between chips and toppings.

• Jalapenos: Adds spicy kick and vibrant green color with authentic southwestern flair.
• Red Onions: Provides sharp, tangy crunch and beautiful color contrast.
• Tomatoes: Introduces fresh, juicy element with bright, acidic flavor profile.
• Black Olives: Contributes salty, briny notes and interesting textural dimension.
• Cilantro: Offers fresh, herbaceous finish with classic Mexican-inspired garnish.

• BBQ Sauce: Enhances pulled pork's flavor and adds glossy, tangy drizzle.
• Sour Cream: Provides cool, creamy counterpoint to spicy and smoky elements.
• Guacamole: Delivers rich, smooth texture with authentic southwestern touch.

Tools To Build Smoked Pulled Pork Nachos Recipe

• Smoker or Grill: Essential for smoking the pork with wood chips for incredible flavor.
• Large Baking Sheet or Cast Iron Skillet: Perfect for layering and baking nachos evenly.
• Meat Thermometer: Crucial for checking pork's internal temperature during smoking.
• Mixing Bowls: Useful for preparing rubs and tossing shredded pork.
• Forks: Needed for shredding the smoked pork after cooking.
• Sharp Knife: Helps in chopping jalapenos, red onions, and tomatoes.
• Cutting Board: Provides a clean surface for ingredient preparation.

Steps To Make Smoked Pulled Pork Nachos Loaded

• Fire Up The Smoker

Kickstart your flavor journey by heating the smoker to a steady 225F. Choose hickory, apple, or cherry wood for an incredible smoky punch.

• Prepare The Pork

Massage the pork shoulder with olive oil, then generously coat with BBQ rub. This is where the magic begins.

• Smoke And Nurture

Smoke the meat for 4-5 hours, giving it a loving spritz of apple juice every hour to keep it juicy. When the internal temperature hits 165F, wrap the pork in foil and continue smoking until it reaches 200-205F.

• Rest And Shred

Let the pork relax for 30 minutes, then transform it into tender strands using two forks. Optional: toss with a splash of BBQ sauce for extra flavor.

• Layer Your Nachos

Crank the oven to 375F. Create nacho layers starting with tortilla chips, scattered cheese, pulled pork, jalapenos, red onions, and tomatoes. Repeat the layering for maximum deliciousness.

• Melt And Garnish

Bake until cheese becomes gooey and irresistible, about 10-15 minutes. Top with black olives and cilantro. Drizzle with BBQ sauce and serve with sour cream, guacamole, and salsa on the side.

Toppings And Tips For Smoked Pulled Pork Nachos Recipe

• Perfect Pork Smoking Technique: Control moisture by spritzing apple juice hourly to prevent drying and enhance flavor during smoking process.
• Make-Ahead Magic: Prepare pulled pork 1-2 days in advance and store refrigerated, allowing flavors to develop and reducing day-of preparation time.
• Diet-Friendly Adaptations: Swap traditional tortilla chips with low-carb alternatives like zucchini chips or cauliflower chips for gluten-free or keto-friendly version.
• Vegetarian Twist: Replace pulled pork with grilled jackfruit or black beans, maintaining similar smoky flavor profile while creating plant-based alternative.
• Spice Level Control: Adjust jalapeño quantity or replace with milder peppers like poblano or bell peppers to accommodate different heat preferences and family-friendly dining.

Serve Smoked Pulled Pork Nachos Hot And Gooey

• Party Platter Perfection: Create a stunning nacho bar where guests can customize their own plates with extra toppings like diced avocados, extra jalapeños, and additional BBQ sauce.
• Game Day Champion: Serve these nachos during football watch parties or sports events as a crowd-pleasing, shareable dish that's packed with smoky flavor and crowd-pleasing toppings.
• Weeknight Twist: Transform leftover pulled pork into a quick and exciting meal by layering these nachos for a fast dinner that takes less than 30 minutes to prepare and bake.
• Flavor Explosion: Enhance the dish with extra smoky elements by adding a sprinkle of smoked paprika or serving with a side of chipotle ranch for dipping.

Mouthwatering Smoked Pulled Pork Nachos

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4.9 from 9 reviews

• Total Time: 7 hours 15 minutes
• Yield: 13 1x

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Description

Irresistible smoked pulled pork nachos blend smoky meat with crispy tortilla chips and melted cheese. Layers of flavor create a crowd-pleasing appetizer you won’t be able to resist.

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Ingredients

Scale 1x2x3x

• 4.5 lbs (2.04 kg) pork shoulder (Boston butt)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 large bag tortilla chips
• ½ cup BBQ sauce (optional, for tossing)
• ½ cup BBQ sauce (drizzle)
• ½ cup apple juice (for spritzing)
• ½ cup sour cream
• ½ cup guacamole
• ½ cup pickled jalapenos
• ½ cup diced red onion
• ½ cup diced tomatoes
• ½ cup salsa
• ¼ cup BBQ rub (your favorite blend)
• ¼ cup sliced black olives (optional)
• ¼ cup chopped cilantro
• 2 tbsps olive oil
• Wood chips or pellets (hickory, apple, or cherry)

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Instructions

1. Seasoning Preparation: Massage pork shoulder with olive oil, thoroughly coating with smoky BBQ rub to ensure complete flavor penetration.
2. Smoking Setup: Ignite smoker to 225F, selecting hickory or apple wood chips for deep, aromatic flavor infusion.
3. Smoking Process: Position seasoned pork in smoker, spritzing with apple juice hourly to maintain moisture and enhance flavor profile.
4. Temperature Monitoring: When internal temperature reaches 165F, wrap pork in aluminum foil to preserve tenderness and continue smoking.
5. Meat Perfection: Continue smoking until pork reaches 200-205F internal temperature, approximately 2-3 additional hours for optimal texture.
6. Resting and Shredding: Allow pork to rest 30 minutes, then meticulously shred into tender pieces, optionally tossing with BBQ sauce.
7. Nacho Assembly: Preheat oven to 375F, using large baking sheet or cast iron skillet to create layered nacho masterpiece.
8. Layering Technique: Create alternating layers of tortilla chips, melted cheese, pulled pork, jalapenos, red onions, and tomatoes.
9. Baking Finale: Bake for 10-15 minutes until cheese transforms into gloriously bubbling golden landscape.
10. Serving Presentation: Garnish with black olives and cilantro, drizzle with additional BBQ sauce, and serve alongside sour cream, guacamole, and salsa.

Notes

• Master Wood Selection: Choose hickory or apple wood chips for balanced, rich smoky flavors that complement the pork without overpowering its natural taste.
• Control Temperature Precision: Maintain a consistent 225F in the smoker and use a reliable meat thermometer to track internal temperatures, ensuring perfect tenderness and avoiding dry meat.
• Optimize Moisture Technique: Spritz pork with apple juice hourly during smoking to prevent drying and enhance flavor absorption, creating incredibly juicy pulled pork for nachos.
• Layer Strategically for Nacho Perfection: Build nachos in multiple layers to distribute pulled pork and cheese evenly, guaranteeing each chip receives maximum flavor and prevents soggy bottom layers.

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 13
• Calories: 550
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 22 g
• Cholesterol: 85 mg