How to make Pulled Pork Nachos

Feb 13, 2024 • Tom Jackson

Indulge in the ultimate comfort food mash-up with these mouthwatering Pulled Pork Nachos. This recipe transforms tender, smoky pulled pork into a delectable topping for crispy tortilla chips, layered with a savory blend of cheeses, black beans, and zesty salsa. Topped off with a creamy, homemade cheese sauce infused with fire-roasted green chiles, these nachos are guaranteed to be a hit at any gathering or game day spread. Fire up your grill, load up a sheet pan, and get ready to savor every flavorful bite of this irresistible crowd-pleaser.

How to make Pulled Pork Nachos

Tom Jackson

Rated 4.8 stars by 5 users

Cuisine

Mexican

Servings

8

Prep Time

30 minutes

Cook Time

10 minutes

Calories

459

Inactive Cook Time

12 hours

Transform your snack game with these irresistible Pulled Pork Nachos. Slow-cooked to perfection, the tender pulled pork is infused with smoky flavor, perfectly complemented by the rich, gooey cheese sauce and zesty roasted green chile salsa. Each crunchy tortilla chip delivers a burst of flavor, layered with savory pulled pork, creamy cheese, and tangy feta. Whether you're hosting a party or simply craving a satisfying snack, these nachos are guaranteed to steal the show.

Ingredients

For the pulled pork:

8 lb Boston Butt pork shoulder
Cattleman’s Grill Road House Seasoning
3/4 cup pineapple juice

For the nachos:

Half sheet pan of Tortilla chips (about 8 oz)
8 oz cooked pulled pork
1 cup Chihuahua cheese, grated
1/2 cup canned black beans, rinsed
1/2 cup feta cheese, crumbled
1 cup Holme’s Made Marty’s Roasted Green Chile Salsa
1/2 cup sour cream

Cheese Sauce:

3/4 cup water
9g (2 tsp) sodium citrate
8 oz sharp cheddar
1/4 cup 505 Fire Roasted Green Chiles

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Directions

Preheat your Yoder Smokers YS1500s Outlander Pellet Grill to 200ºF with the Yoder Smokers Wood Fired Oven installed and the damper closed.
Trim then season your pork butt with Cattleman’s Grill Road House Seasoning. Place on the second shelf of the grill and smoke overnight (8-12 hours).
In the morning, turn the grill temperature up to 275ºF and smoke until the bark is formed and the pork is a keep mahogany red in color. The internal temperature should be around 160ºF-170ºF.
Remove the pork butt and place on top of to sheets of heavy duty foil. Turn the edges of the foil up and pour the pineapple juice over the pork. Wrap tight in the two sheets of foil and return to the grill.
The pork butt is done when the blade bone easily pulls out of the pork butt. The internal temperature will be 205ºF-210ºF.
Shred the pork butt by hand using knit gloves covered with nitrile gloves, when cool enough to handle.
Turn the grill temperature up to 400ºF.
Load a sheet pan with tortilla chips. Top the chips with pulled pork, beans, feta and chihuahua cheese.
Slide the sheet pan into the wood fired oven inside the grill. Cook for about 405 minutes, then spin the pan. Continue cooking until the cheese on top is melted and browned, about 8-10 minutes total. Remove from the oven.
While the nachos are browning, make the cheese sauce. Bring the water to a boil in a Lodge 12” steel skillet. Add the sodium citrate and whisk to dissolve. Add the cheese and handful at a time, whisking to melt before adding the next. Add the fire roasted green chiles and let simmer on low until thickened. Remove from the heat.
To finish, top the hot pan of nachos with the cheese sauce, salsa and sour cream.

Recipe Note

Other Recipes You Might Enjoy:

Puller Pork Tacos with Smoked Arbol Salsa

Trash Can Nachos

Recipe Highlights and Insights:

The history of nachos dates back to the 1940s in Piedras Negras, a small Mexican town near the Texas border. Ignacio "Nacho" Anaya, a maître d' at the Victory Club restaurant, is credited with inventing the dish.

Legend has it that one evening in 1943, a group of U.S. military wives crossed the border into Mexico and arrived at the Victory Club after it had closed. Ignacio, wanting to accommodate the hungry guests, improvised a snack using the ingredients he had available: fried tortilla chips, shredded cheese, and sliced jalapeños. He named the dish "Nacho's Especiales" after himself, and it quickly gained popularity among locals and visitors alike.

The dish's popularity spread beyond Piedras Negras when word of mouth and visitors to the Victory Club introduced nachos to other parts of Texas and eventually throughout the United States. As nachos gained popularity, variations emerged, with additional toppings such as beans, meat, sour cream, and guacamole being added to the basic recipe.

In 1976, Frank Liberto introduced the world's first commercially packaged nacho cheese sauce, which made nachos even more accessible and contributed to their widespread popularity in sports stadiums, movie theaters, and other venues.

Today, nachos are enjoyed in various forms and variations around the world, ranging from simple snacks to elaborate appetizers and main courses. They remain a beloved and iconic dish that continues to evolve with new ingredients and flavor combinations.