Gather your friends and family for an epic flavor adventure with my Smoky BBQ Pulled Pork Nachos with Cheese Sauce! This cozy, indulgent dish is a true celebration of bold, smoky flavors and melty, creamy decadence. Let’s dive in and explore the juicy, zesty, and comforting layers of this ultimate party platter.
Why You’ll Love This Smoky BBQ Pulled Pork Nachos with Cheese Sauce
Sink your teeth into the ultimate comfort food fusion – tender, smoky pulled pork piled high on crispy, golden nachos and smothered in a velvety, lush cheese sauce. This hearty, satisfying dish is a true crowd-pleaser, with its irresistible combination of savory, sweet, and tangy flavors. Whether you’re hosting a backyard BBQ or looking for a cozy, indulgent movie night snack, these loaded nachos are sure to leave your guests feeling warm, satisfied, and craving more.
Ingredients
Gather your pantry essentials, including juicy pork shoulder, a flavorful BBQ rub, tangy BBQ sauce, and all the fixings for a creamy, melty cheese sauce. Don’t forget the crispy tortilla chips to serve as the perfect base for this flavor-packed masterpiece.
- 3-4 lbs – Pork shoulder or Boston butt
- 2 tbsp – BBQ seasoning rub
- 1 cup – Barbecue sauce
- 8 oz – Cheddar cheese, shredded
- 8 oz – Monterey Jack cheese, shredded
Ingredient Substitutions
- Protein: Shredded chicken or beef instead of pork
- Vegetarian: Roasted sweet potatoes or portobello mushrooms
How to Make Smoky BBQ Pulled Pork Nachos with Cheese Sauce
Begin by seasoning the pork shoulder with a flavorful BBQ rub and slow-cooking it until it’s meltingly tender. While the pork is in the oven, prepare the creamy, melty cheese sauce on the stovetop. Once the pork is fork-tender, shred it into bite-sized pieces and toss it with your favorite BBQ sauce. Then, it’s time to assemble the nachos – layer the crispy tortilla chips with the smoky pulled pork and smother it all in the velvety cheese sauce. Bake the loaded nachos until the cheese is bubbly and golden, then top them with your desired toppings, such as diced onions, jalapeños, and fresh cilantro. Get ready for the ultimate flavor explosion!
Step 1: Prep Work
Begin by seasoning the pork shoulder with a flavorful BBQ rub and slow-cooking it until it’s meltingly tender. While the pork is in the oven, prepare the creamy, melty cheese sauce on the stovetop.
Step 2: Main Cooking Process
Once the pork is fork-tender, shred it into bite-sized pieces and toss it with your favorite BBQ sauce. Then, it’s time to assemble the nachos – layer the crispy tortilla chips with the smoky pulled pork and smother it all in the velvety cheese sauce.
Step 3: Final Steps/Assembly
Bake the loaded nachos until the cheese is bubbly and golden, then top them with your desired toppings, such as diced onions, jalapeños, and fresh cilantro. Get ready for the ultimate flavor explosion!
Recipe Variations & Tips
- Spicy Kick: Add diced jalapeños or a drizzle of hot sauce
- Tex-Mex Twist: Top with guacamole, salsa, and sour cream
- Cheese Sauce Blend: Use a blend of cheddar, Monterey Jack, and Parmesan for a truly indulgent experience
- Protein Swap: Use shredded chicken or beef instead of pork
Serving & Storage
Serve with: Fresh salad or roasted vegetables.
Storage: Leftover pulled pork and cheese sauce can be stored separately in the fridge for up to 3 days. Reheat the nachos in the oven for a quick and easy snack.
Make-Ahead: The pulled pork and cheese sauce can be prepared in advance and assembled right before serving.
Nutrition Information
Indulge in the bold, comforting flavors of these Smoky BBQ Pulled Pork Nachos without the guilt. Each serving packs a satisfying punch of protein from the tender pork, balanced by the creamy, melty cheese sauce and crispy tortilla chips. Enjoy this craveable dish as part of a balanced diet, pairing it with a fresh salad or roasted veggies for a well-rounded meal.
- Serving Size: 1/6 of the recipe
- Calories: 614 kcal
- Protein: 39 g
- Carbs: 45 g
- Fat: 35 g
- Sodium: 1,241 mg
Frequently Asked Questions
What is the best way to shred the pork for the nachos?
The easiest way to shred the pork is with two forks, gently pulling the meat apart into bite-sized pieces. You can also use a hand mixer or stand mixer fitted with the paddle attachment to quickly shred the pork.
Can I make the pulled pork and cheese sauce ahead of time?
Absolutely! The pulled pork and cheese sauce can both be prepared in advance and stored separately in the fridge for up to 3 days. When ready to serve, simply reheat the components and assemble the nachos.
How can I make these nachos extra crispy?
For extra crispy nachos, try baking the tortilla chips on their own for 5-7 minutes before assembling the dish. This will help them hold up better under the weight of the toppings.
Can I use a slow cooker or Instant Pot to cook the pork?
Absolutely! The pork shoulder can be cooked in a slow cooker on low for 8-10 hours or in an Instant Pot on the “Meat/Stew” setting for 60-90 minutes. This hands-off approach results in wonderfully tender, flavorful pulled pork.
What are some tasty topping ideas for these nachos?
In addition to the classic toppings like diced onions, jalapeños, and cilantro, you can also try adding guacamole, salsa, sour cream, pickled onions, or crumbled cotija cheese.
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Smoky BBQ Pulled Pork Nachos with Cheese Sauce
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 500 minutes
- Yield: 6 servings
- Category: 🔥 BBQ, Grilling & Smokehouse
- Method: Smoking
- Cuisine: American
Description
These Smoky BBQ Pulled Pork Nachos are a perfect blend of smoky, savory flavors topped with a creamy cheese sauce. Perfect for game day or a casual gathering!
Ingredients
– 2 lbs pork shoulder
– 1 cup BBQ sauce
– 1 bag tortilla chips
– 2 cups shredded cheese (cheddar or a cheese blend)
– 1 jalapeño, sliced
– 1/2 cup sour cream
– 1/4 cup chopped green onions
– Salt and pepper to taste
Instructions
1.
2. 1. Preheat your smoker or grill to 225°F (107°C).
3. 2. Season the pork shoulder with salt and pepper, then place it in the smoker.
4. 3. Smoke the pork for about 8 hours, or until it reaches an internal temperature of 195°F (90°C).
5. 4. Once done, remove the pork and let it rest for 30 minutes before shredding.
6. 5. In a saucepan, heat the BBQ sauce over low heat.
7. 6. Combine the shredded pork with the warmed BBQ sauce.
8. 7. Preheat your oven to 350°F (175°C).
9. 8. Spread the tortilla chips on a baking sheet and top with the BBQ pulled pork and shredded cheese.
10. 9. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
11. 10. Remove from the oven and top with jalapeños, sour cream, and green onions before serving.
12.
Notes
– You can add black beans or corn for extra flavor and texture.
– Adjust the amount of BBQ sauce based on your taste preference.
– For a spicier kick, use pepper jack cheese instead of cheddar.
Nutrition
- Serving Size: 1 plate
- Calories: 750 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pulled pork, nachos, BBQ, cheese sauce