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crock pot pulled pork nachos on a plate
AGT Editorial Team

Pulled Pork Nachos (Slow Cooker)

5 from 1 vote
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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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 10
Course: Appetizer
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

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

Method
 

  1. 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.
    Ingredients in slow cooker.
  2. 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.
  3. 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.
    Shredded pork in slow cooker.
  4. 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!