Pulled Pork Nachos (Slow Cooker)

Course: Appetizer

Cuisine: American, Mexican

Prep Time: 5

Cook Time: 5

Total Time: 5 5

Servings:

Calories: 400kcal

Author: Aleka Shunk

These Pulled Pork Nachos are a surprisingly easy slow cooker recipe that is perfect for the big game! Smothered with a simple creamy cheese sauce, friends and family will be licking their fingers after each bite!

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Ingredients

1½ lbs. pork loin or shoulder
1 teaspoon smoked paprika
1 teaspoon coriander
1½ teaspoon chili powder
1 teaspoon salt
1 large yellow onion, thinly sliced
½ cup broth of choice
2 chopped scallions for garnish
1 jalapeno pepper *optional
1 bag corn tortilla chips

White Cheese Sauce

1½ cups whole milk
½ lb. american cheese
½ lb. monterey jack cheese
¼ Tsp. salt

Instructions

Add your roast, sliced onion, salt, paprika, chili power, coriander and broth 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.
In the meantime, 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.
Keeping the pork in the slow cooker, use a flat wooden spoon or forks, break it up until its shredded. Keep setting on warm until ready to assemble nachos.
When ready to assemble. Reheat you cheese sauce quickly in the saucepan or microwave. (Don't burn it!) 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, cilantro, tomatoes, etc. Serve hot!

Notes

*You do not want your cheese sauce boiling hot when topping your nachos. The hotter it is, the more runny it will be. To obtain a thick consistency that is perfect for nachos, allow the sauce to cool a bit before you top your nachos.

These nachos are very versatile. For Christmas, I made Christmas nachos by adding roasted red peppers, cilantro, jalapenos and scallions for a red and green look!

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