Easy Recipe for Ultimate Nachos with Pulled Pork

Nachos are the ultimate crowd-pleaser, whether you’re hosting a game day party, serving up a quick weeknight dinner, or simply indulging in some comfort food. But let’s take it up a notch—why settle for plain nachos when you can create an unforgettable experience? Enter: Ultimate Loaded Nachos with Pulled Pork and Queso . This recipe combines tender, flavorful pulled pork, gooey melted cheese, creamy queso, fresh toppings, and crispy tortilla chips into one epic dish that will have everyone coming back for seconds (and thirds).

If you’re looking for a dish that’s hearty, satisfying, and downright irresistible, this is it. Trust us; your taste buds won’t know what hit them!

Why You’ll Love This Recipe

• Flavor Explosion : The combination of smoky pulled pork, spicy queso, and zesty toppings creates layers of flavor in every bite.
• Customizable : Add or subtract ingredients based on your preferences—it’s totally flexible!
• Perfect for Any Occasion : Whether it’s a casual family dinner or a festive gathering, these nachos are always a hit.
• Easy to Make : With simple steps and minimal hands-on time, even beginner cooks can master this recipe.

Ingredients

For the Pulled Pork:

• 2 lbs pork shoulder (or pork butt), trimmed
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar

For the Queso:

• 8 oz Velveeta cheese, cubed
• 1 cup shredded Monterey Jack cheese
• 1 cup milk
• 1 jalapeño, seeded and diced (optional)

For the Nachos:

• 1 large bag of tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup pico de gallo
• ½ cup sour cream
• ½ cup guacamole
• ¼ cup chopped cilantro
• ¼ cup sliced green onions
• 1 lime, cut into wedges

Instructions

Step 1: Prepare the Pulled Pork

1. In a small bowl, mix together smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
2. Rub the spice mixture all over the pork shoulder.
3. Place the seasoned pork in a slow cooker and pour in chicken broth and apple cider vinegar. Sprinkle brown sugar over the top.
4. Cover and cook on low for 8 hours or high for 4–5 hours until the meat is fork-tender.
5. Shred the pork using two forks and return it to the juices in the slow cooker. Keep warm.

Step 2: Make the Queso

1. In a medium saucepan, combine Velveeta, Monterey Jack cheese, and milk. Heat over medium-low, stirring constantly until smooth and creamy.
2. Stir in diced jalapeños if desired. Set aside.

Step 3: Assemble the Nachos

1. Preheat your oven to 375°F (190°C).
2. Spread tortilla chips evenly on a large baking sheet.
3. Top with shredded cheddar cheese and spoonfuls of the prepared queso.
4. Bake for 5–7 minutes or until the cheese is bubbly and golden.

Step 4: Add Finishing Touches

1. Remove the nachos from the oven and layer with pulled pork, pico de gallo, sour cream, guacamole, cilantro, and green onions.
2. Serve immediately with lime wedges on the side for squeezing over the top.

---

Servings

This recipe serves 6–8 people , making it ideal for sharing at parties or feeding a hungry family.

---

Prep Time

• Prep time: 15 minutes

---

Cook Time

• Cook time: 8 hours (slow cooker) + 10 minutes (queso & assembly)

---

Nutrition Balance Score

Per serving (approximate values):

• Calories: 650
• Protein: 30g
• Carbohydrates: 45g
• Fat: 35g
• Fiber: 3g

Other Meatless Dinner Options to Try

1. Vegan Black Bean Tacos
2. Stuffed Bell Peppers with Quinoa
3. Cheesy Spinach and Artichoke Stuffed Shells
4. Mushroom Risotto Bowls

Tips for Cooking Perfect Nachos

• Use sturdy tortilla chips to prevent sogginess.
• Layer the cheese directly onto the chips so they melt evenly.
• Customize toppings to suit dietary needs—swap dairy-free cheeses or omit certain ingredients as needed.
• Serve immediately after assembling for maximum crispiness.