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Tender Slow Cooker BBQ Pulled Pork Nachos Recipe with Easy Pickled Onions

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A crowd-pleasing recipe featuring tender slow-cooked BBQ pulled pork layered over crunchy tortilla chips, melted cheese, and topped with tangy homemade pickled onions for a perfect balance of smoky, cheesy, and tangy flavors.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 cup BBQ sauce (smoky, not too sweet)
  • 1/2 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder or chipotle powder
  • Salt and black pepper to taste
  • 1/2 cup water or chicken broth
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar (for pickling)
  • 1 tablespoon sugar (for pickling)
  • 1 teaspoon salt (for pickling)
  • Optional: pinch of red chili flakes (for pickling)
  • 1 large bag sturdy tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 1/2 cup sliced jalapeños (fresh or pickled)
  • Fresh cilantro leaves for garnish
  • Sour cream or crema for serving (optional)
  • 1 avocado, diced (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl and rub evenly all over the pork. (5 minutes)
  2. Place the pork in the slow cooker. Pour apple cider vinegar, water or chicken broth, brown sugar, and 3/4 cup BBQ sauce over the pork. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until fork-tender.
  3. While pork cooks, combine apple cider vinegar, sugar, salt, and chili flakes (if using) in a small bowl until sugar dissolves. Add thinly sliced red onions, pressing down to submerge. Let sit at room temperature for at least 30 minutes or refrigerate for a few hours or overnight. (10 minutes active)
  4. Transfer cooked pork to a large bowl and shred with two forks, discarding large fat chunks. Stir in remaining BBQ sauce and adjust seasoning if needed. (10 minutes)
  5. Preheat oven broiler to high. Spread tortilla chips on a large baking sheet. Evenly scatter pulled pork over chips, then sprinkle with cheddar and Monterey Jack cheeses. Add sliced jalapeños. Broil for 3-5 minutes until cheese is melted and bubbly. (15 minutes)
  6. Remove from oven and immediately top with pickled onions, fresh cilantro, diced avocado, and dollops of sour cream or crema if desired. Serve hot. (5 minutes)

Notes

Use thick, sturdy tortilla chips to prevent sogginess. Let pork rest before shredding to redistribute juices. Broil cheese just before serving to avoid drying out pork or chips. Pickled onions can be made ahead and taste better after a day. For dairy-free, substitute cheese and sour cream with plant-based alternatives. Pork can be cooked in a Dutch oven at 300°F for 3-4 hours if no slow cooker is available.

Nutrition

Keywords: slow cooker, BBQ pulled pork, nachos, pickled onions, smoky, cheesy, easy recipe, party food, game day snack

Find it online: https://tablemira.com/tender-slow-cooker-bbq-pulled-pork-nachos-recipe-with-easy-pickled-onions/