Slow Cooker Pulled Pork Nachos

Everybody loves nachos, especially pulled pork nachos! There are just so many parts to like. Gooey cheese? Check. Rich, creamy guacamole? Check. Salty, crunchy nachos topped with super tender pulled pork? Well, that’s why we’re here! In this recipe, the pork is slow cooked in orange juice along with other herbs, so it is tender with wonderful sweetness and flavor.

Pulled pork nachos are perfect for parties, game day, or even dinner. Personally, my family looks forward to these loaded pulled pork nachos every year on New Years Eve. It is such a festive recipe bursting with flavors and colors that can fit almost any celebration (and some would argue is worth celebrating, itself).

Part of what makes pulled pork nachos so good is the fresh ingredients. This recipe includes freshly-made guacamole and pico de gallo. I used to buy pre-made guac and salsa at the store. But you may find it’s really not that difficult to make them, and the freshness will really stand out!

If that’s not enough, these pulled pork nachos can be one of the most versatile dishes. Have vegetarians over? Put pork on half the nachos or leave them on the side. Opt for gluten-free chips if needed. Pick and choose the toppings you like, and feel free to add some of your own personal favorites.

For a dish so amazing and versatile, these pulled pork nachos are actually very simple to make! The pulled pork is super easy because you can just throw it in a slow cooker for consistently juicy, soft, tender pork that you can pull apart with a fork. Scroll down to see how you can make enjoy these delicious puled pork nachos in your own home!

Ingredients

• 2–3 lbs Pork butt or shoulder
• 3 cups Orange juice
• 1 cup Water
• 6 cloves Garlic
• 2 Tbsp Dried oregano
• 1 Bay leaf
• 2 Tbsp Cumin
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 Tbsp Oil (vegetable, canola, olive, etc.)
• 1 bag Tortilla chips

TOPPINGS

• 16 oz Shredded Mexican cheese
• 1 1/2 cups Pico de gallo (see below)
• 1 1/2 cups Guacamole (see below)
• 20 Pickled Jalapeño pepper slices
• 15.5 oz can Black beans
• 1 1/2 cups Sour cream
• 1/4 cup Cilantro

Pico de gallo

• 2 Tomatoes
• 1/4 cup Onion
• 1 Tbsp Jalapeño pepper or bell pepper, deseeded
• 1 Tbsp Cilantro
• 2 Tbsp Lime juice
• 1/4 tsp Salt
• 1/4 tsp Pepper

Guacamole

• 2 Avocados
• 1 clove Garlic
• 1/4 cup Tomato
• 1 Tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

The first step in making the pulled pork nachos is slow cooking the pork. There are a few ways you can slow cook the pork: You can cook it in a slow cooker, in an instant pot/pressure cooker, or over the stove. I am using a slow cooker for this recipe, but you will find instructions for cooking the pork using other methods in the notes section of the recipe card at the bottom of this page.

Begin by placing the pork in a slow cooker with orange juice, water, garlic cloves, dried oregano, and bay leaf. Cook for 6 hours on high or 8 hours on low.

When the pork is finished cooking, it should be fall-apart tender. Transfer the pork onto a large plate or cutting board and shred it by pulling it apart using two forks. Transfer the shredded pork to a large skillet or pan and add cumin, salt, pepper, oil, as well as half a cup of broth from the slow cooker. Gently stir to season the pork and cook over medium heat for 5 minutes until the pork on the bottom layer become crispy.

Now, let’s discuss how to prepare other toppings for these delicious pulled pork nachos, starting with pico de gallo. Pico de gallo is straightforward to make. First, small dice tomatoes and onion, and finely chop Jalapeño pepper and cilantro. Keep in mind that Jalapeño peppers can be somewhat spicy (~10000 SHU), so if you don’t want the heat, you can substitute bell peppers instead. Add the chopped vegetables into a bowl with lime juice, salt, and pepper. Gently stir to combine and voila! You just made fresh pico de gallo.

Making the guacamole is even simpler. Put avocados, garlic, tomato, lime juice, salt, and pepper in a blender and puree until smooth. You just made fresh guacamole too!

Spread the tortilla chips on a baking sheet. Generously sprinkle the chips with shredded Mexican cheese, as well as a drained can of black beans. Bake the tortilla chips in a 350ºF oven for 5 minutes, until the cheese is melted.

Top the cheesy tortilla chips with pulled pork, pico de gallo, guacamole, pickled Jalapeño peppers, sour cream, and cilantro.

The cheesy, loaded pulled pork nachos are now ready to be devoured! If you like this recipe, you might also want to check out Baja Fish Tacos with Creamy Chipotle Sauce. Be sure to subscribe via email or follow on Instagram to receive all my latest recipes!

Print Recipe

5 from 1 vote

Slow Cooker Pulled Pork Nachos

Crunchy Nachos loaded with pulled pork, homemade pico de gallo, guacamole, and other delicious Mexican toppings.

Prep Time15 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 15 minutes mins

Course: Appetizer, dinner, Main Course

Cuisine: American, Mexican, Tex-Mex

Keyword: easy recipe, gluten-free modifiable, pork

Servings: 4

Ingredients

• 2-3 lbs Pork butt or shoulder
• 3 cups Orange juice
• 1 cup Water
• 6 cloves Garlic
• 2 Tbsp Dried oregano
• 1 Bay leaf
• 2 Tbsp Cumin
• 1 tsp Salt
• ½ tsp Pepper
• 2 Tbsp Oil
• 1 bag Tortilla chips

Toppings

• 16 oz Shredded Mexican cheese
• 1½ cups Pico de gallo
• 1½ cups Guacamole
• 20 Pickled Jalapeno pepper slices
• 15.5 oz can Black beans
• 1½ cups Sour cream
• ¼ cup Cilantro

Pico de Gallo

• 2 Tomatoes
• ¼ cup Onion
• 1 Tbsp Jalapeno pepper or bell pepper deseeded
• 1 Tbsp Cilantro
• 2 Tbsp Lime juice
• ¼ tsp Salt
• ¼ tsp Pepper

Guacamole

• 2 Avocados
• 1 clove Garlic
• ¼ cup Tomato
• 1 Tbsp Lime juice
• ½ tsp Salt
• ¼ tsp Pepper

Instructions

• Place the pork in the slow cooker with orange juice, water, garlic cloves, dried oregano, and bay leaf. Cook for 6 hours on high or 8 hours on low. When the pork is finished cooking, it will be fall-apart tender. Pull the pork apart into shreds with two forks.
• Add the pulled pork to a large pan with ½ cup of broth, oil, salt, pepper, and cumin. Stir to combine and cook over medium heat for 5 minutes until the bottom layer is crispy.
• Spread tortilla chips on a baking sheet. Generously sprinkle with shredded Mexican cheese and drained black beans. Bake in a 350°F preheated oven for 5 minutes, until the cheese is melted.
• Top the cheesy tortilla chips with pulled pork, pico de gallo, guacamole, sour cream, Jalapeño peppers, and cilantro.

Pico de Gallo

• Small dice tomatoes and onion, and finely chop Jalapeño pepper and cilantro. For less heat, substitute a bell pepper for the Jalapeño pepper. Gently stir the chopped vegetables in a bowl with lime juice, salt, and pepper.

Guacamole

• Puree avocados, garlic, tomato, lime juice, salt, and pepper in a blender until smooth.

Notes

How to make the pulled pork using:

Instant pot/pressure cooker

Place the pork in the Instant pot/pressure cooker with orange juice, water, garlic cloves, dried oregano, and bay leaf. Cook for 40 minutes on high.

Stove top

Put the pork in a large pot with orange juice, water, garlic cloves, dried oregano, and bay leaf. Cook, covered, on high for 5 minutes until the liquid starts to boil. Turn the heat down to low and simmer for 2 hours.

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