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Nachos have long held a special place in the hearts of food lovers, serving as a quintessential comfort food that can easily be tailored to suit various tastes and occasions. Whether it's a casual movie night, a festive gathering, or a game-day celebration, the versatility of nachos makes them a go-to dish for many. Traditionally, nachos are piled high with melted cheese, jalapeños, and an assortment of toppings, but today we’re taking this beloved snack to a whole new level with our Smoky Slow-Cooked BBQ Pulled Pork Nachos.

Crockpot BBQ Pulled Pork Nachos

Elevate your nacho game with smoky slow-cooked BBQ pulled pork nachos! Perfect for any occasion, these nachos feature crispy tortilla chips layered with tender pulled pork drenched in rich BBQ sauce, topped with gooey cheese and fresh toppings. The slow cooker ensures the pork is melt-in-your-mouth tender, making for a satisfying dish that's great for sharing. Discover the ultimate comfort food that will impress family and friends at your next gathering!
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Ingredients
  

For the Pulled Pork:

2-3 lbs pork shoulder or butt

1 cup BBQ sauce (choose your favorite flavor, either sweet or tangy)

1/2 cup chicken broth

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

Salt and pepper, to taste

For the Nachos:

1 large bag of tortilla chips

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup pickled jalapeños (optional for some heat)

1 cup diced tomatoes or your preferred salsa

1/2 cup sliced green onions

Fresh cilantro, chopped, for garnish

Additional BBQ sauce for drizzling on top

Instructions
 

Prepare the Pork:

    - Begin by trimming any excess fat from the pork shoulder. Generously season the meat with salt and pepper. In a small bowl, combine the smoked paprika, garlic powder, onion powder, and cumin; rub this mixture all over the pork, ensuring it's evenly coated.

      - Transfer the seasoned pork to a slow cooker and pour in the chicken broth, followed by half of the BBQ sauce. Cover the crockpot with its lid and cook on low for about 8 hours, or until the pork is incredibly tender and can be shredded easily with a fork.

        Shred the Pork:

          - Once the pork has finished cooking, carefully take it out of the crockpot and place it on a cutting board. Allow it to rest for a few minutes before using two forks to shred the meat. Return the pulled pork to the crockpot and mix it with the remaining BBQ sauce to ensure it's evenly moistened.

            Assemble the Nachos:

              - Preheat your oven to 400°F (200°C). On a large baking sheet, arrange a single layer of tortilla chips. Spoon half of the pulled pork over the chips, then sprinkle half of the shredded cheddar and Monterey Jack cheeses atop the pork. Layer on another set of tortilla chips, repeating the process with the remaining pulled pork and cheeses.

                Bake:

                  - Place the baking sheet in the oven and bake for approximately 10-15 minutes. Keep a close watch until the cheese is fully melted and bubbly, creating that irresistible cheesy topping.

                    Finish and Serve:

                      - Once out of the oven, adorn the nachos with pickled jalapeños, diced tomatoes, and sliced green onions. Drizzle extra BBQ sauce across the top and finish with a sprinkle of fresh cilantro for added flavor. Serve immediately alongside your favorite dipping options such as sour cream or guacamole for a deliciously indulgent experience!

                        Prep Time, Total Time, Servings: 20 mins | 8 hrs 20 mins | 6-8 servings

                          Presentation Tips: Serve on a large platter for sharing, and place small bowls of sour cream and guacamole on the side for guests to enjoy!