Print

Ultimate Loaded Pulled Pork Nacho Bar: Easy Party Recipe

loaded pulled pork nacho bar - featured image
Print Recipe

This ultimate loaded pulled pork nacho bar is a forgiving, flexible, and genuinely delicious party dish. It features tender, smoky pulled pork, melted cheese, and all the fresh toppings you can imagine, all built on a sturdy chip base.

Ingredients

Scale
  • 4–5 pounds boneless pork shoulder (pork butt)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 6 cloves garlic, minced
  • 1 cup chicken broth (low sodium)
  • 3 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon chipotle powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 large bag (13–16 ounces) restaurant-style tortilla chips
  • 3 cups shredded Mexican blend cheese (or sharp cheddar + Monterey Jack)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup pickled jalapeños (or fresh)
  • 1 cup sour cream
  • 1 cup pico de gallo or fresh salsa
  • 1 large avocado, diced
  • ½ cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • Optional: sliced radishes, hot sauce, crumbled cotija cheese, diced red onion

Instructions

  1. Season the pork. Pat the pork shoulder dry with paper towels. Mix the smoked paprika, cumin, chipotle powder, oregano, salt, and pepper in a small bowl. Rub the spice mixture all over the pork, pressing it into the meat. Let it sit at room temperature for 20 minutes.
  2. Sear the meat. Heat the olive oil in your Dutch oven over medium-high heat. Add the pork and sear for 4–5 minutes per side, until deeply browned. Transfer the pork to a plate and set aside.
  3. Build the braising base. Reduce the heat to medium. Add the diced onion and cook for 4–5 minutes, until soft and translucent. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, letting it darken slightly. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
  4. Braise the pork. Return the pork to the pot, along with any juices that collected on the plate. The liquid should come about halfway up the sides of the meat. Bring to a gentle simmer, then cover and transfer to a 300°F oven. Cook for 2½ to 3 hours, until the pork is fall-apart tender. If using a slow cooker, cook on low for 8 hours. For Instant Pot, cook on high pressure for 90 minutes with natural release.
  5. Shred the pork. Remove the pork from the pot and let it rest for 10 minutes. Use two forks to shred the meat into bite-sized pieces. Discard any large chunks of fat. Strain the braising liquid through a fine-mesh sieve, then return the shredded pork to the liquid. Toss to coat.
  6. Preheat the oven. When you’re ready to assemble, preheat your oven to 400°F. Line a large baking sheet with foil or parchment paper.
  7. Layer the nachos. Spread a single layer of tortilla chips on the baking sheet. Top with half the shredded pork, half the black beans, half the pickled jalapeños, and half the shredded cheese. Add another layer of chips, then repeat with the remaining pork, beans, jalapeños, and cheese.
  8. Bake until bubbly. Bake for 8–10 minutes, until the cheese is fully melted and starting to brown in spots.
  9. Add fresh toppings. Remove from the oven and immediately top with pico de gallo, diced avocado, sour cream, fresh cilantro, and a squeeze of lime. Serve hot, with extra hot sauce and lime wedges on the side.

Notes

Don’t skip the sear; it adds depth of flavor. Use thick, sturdy restaurant-style chips to avoid breakage. Layer strategically in two layers for even topping distribution. Avoid overcrowding the sheet pan; use two pans if needed. Store pulled pork in the braising liquid for best flavor when making ahead.

Nutrition

Keywords: pulled pork nachos, nacho bar, party recipe, loaded nachos, pulled pork, game day food, Super Bowl recipe, easy party food

Find it online: https://evabakery.com/ultimate-loaded-pulled-pork-nacho-bar-easy-party-recipe/