For these Pulled Pork Nachos, I use a slow cooker to cook the pre-marinated pork making it a super easy way to prepare this yummy appetizer just in time for the big game! You can use leftover pulled pork too if you have that on hand for an even quicker version!
Is there ANYTHING better to snack on during the big game than a huge plate of nachos smothered with creamy cheese and marinated pulled pork?
I think not.
If your throwing a party for the 'Big Game', this is such an easy recipe to fill up friends and family without breaking the bank. OR you can set up an entire NACHO BAR for a larger gathering!
The fact that it is a slow cooker recipe makes it even more appealing! Just toss your pork in a crock pot the morning of the big game and let it do the work for you! Then just assemble your nachos and take a seat! Kids and adults will devour these!
Check out my Loaded Irish Pub Waffle Fry Nachos too!
Slow Cooker Pulled Pork
What makes these pulled pork nachos so EASY is the fact that I use a slow cooker to cook the pork! After all, pork craves that 'low and slow' cooking so it's really the way to go! Especially in those colder months when the chill in the air makes us all long for that meal that's been cooking all day. (or in this case, 6 hours.)
For these nachos, all you will need to do is throw in a pork butt (aka shoulder) OR pork loin, like the one I used here, and set it on high for 6-8 hours. It will fall apart allowing you to top your nachos just in time for kickoff!
Note* Pork tenderloin is leaner than the butt/shoulder because it has less fat. This is definitely better for you but will not be as moist as a pork butt or shoulder.
"What Pork Should I Use?"
For these pulled pork nachos, I chose to use Hatfield's Texas Smokehouse Pork Roast BBQ because it's already marinated AND it's more lean.
You can marinate your own pork but marinating meat can take hours. So I just toss this baby in my slow cooker straight out of the package. This way no one has to miss the pre-game fun!
How To Cook Pork For Nachos
The total time you will actually spend cooking/assembling these nachos is about 15 minutes. It's the cooking of the pork that takes time. But low and slow is the only way to get it tender and shredded.
So what I will do is throw everything in the slow cooker about 6 hours before the game is set to begin. This way, the pork will be COOLED and ready to top just in time for kick-off!
The only thing you will need to do while your pork is cooking is make your cheese sauce. Then, everything can be assembled last minute!
Another easy game day slow cooker appetizer are my Brown Sugar Buffalo Chicken Meatballs!
The Cheese Sauce
One thing I hate about nachos is when the cheese gets cold and hardens up! I mean, they are still good BUT no where as good as when the cheese is warm and gooey.
So I created my own cheese sauce for these nachos! It is exactly what they need and goes perfectly with the pork. It is smooth, creamy and best of all SIMPLE to make! DO NOT LEAVE IT OUT!
Pulled Pork Nacho Questions:
Pulled pork is usually made with pork butt or pork shoulder. 'Bone-in' is optional but will certainty help make your pork more tender.
Of course you can. That's what makes nachos so fun and versatile! Other topping ideas:
-Sliced cabbage/ slaw
Yes! Just let it sit in the juices overnight and then reheat in the microwave or in a pot before topping your nachos.
Yes and no depending upon the cheese. The consistency of the sauce is perfectly 'melty'. If you use a harder cheese or sharp cheese in your sauce, the consistency will be thicker.
For a quick reheat yes but if its for too long, the chips will become stale and the cheese will burn.
Popular Game Day Appetizers
Slow Cooker Pulled Pork Nachos
- 1 Hatfield® Texas Smokehouse Pork Roast ((or tenderloin))
- 1 Large Yellow Onion ((Thinly Sliced))
- 2 Chopped Scallions
- 1 Jalapeno Pepper ((Thinly Sliced))
- 1 Bag Corn Tortilla Chips
White Cheese Sauce
- 1 ½ Cups Whole Milk
- ½ lb. American Cheese
- ½ lb. Monterey Jack Cheese
- ¼ Tsp. Salt
- Add your roast, sliced onion and ½ cup of water to a slow cooker and cook on low for 6-7 hours or (high for 4 hours) until an internal temperature of 200°F has been reached.
- Make your cheese sauce at least an hour or two before your pork is done so it has time to cool a bit. Add all ingredients to a sauce pan with a lid set over the LOWEST heat setting! Be patient. Stir while scraping the bottom of the saucepan every 5 minutes so the cheese does not burn. Sauce should fully melt in about 20 minutes. Do NOT boil your cheese. Set aside when fully melted.
- Remove roast from the slow cooker (leaving the juices in) and once cool enough, use two forks to pull apart the pork until it is all broken down. Add pork back to the slow cooker juices and onions and stir. Keep setting on warm until ready to assemble nachos.
- When ready to assemble. Reheat you cheese sauce quickly in the saucepan or microwave. Spread your tortilla chips onto a large dish. Sprinkle the pork all over chips followed by the cheese sauce. Finish your nachos with jalapenos, scallions and cotija cheese. Serve hot!