Print

Loaded BBQ Pulled Pork Nachos Recipe with Creamy Coleslaw Perfect for Parties

loaded BBQ pulled pork nachos - featured image
Print Recipe

Smoky, tender pulled pork layered over crispy tortilla chips with melted cheese and topped with a refreshing creamy coleslaw. Perfect for parties and quick to prepare.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 cup BBQ sauce (preferably smoky, slightly sweet like Sweet Baby Ray’s)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 12 ounces tortilla chips (thick cut or restaurant-style)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1–2 sliced jalapeños (optional)
  • 2–3 stalks green onions, thinly sliced
  • 3 cups shredded green cabbage (about half a medium cabbage)
  • 1 cup shredded carrots
  • ½ cup mayonnaise (full-fat preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Pat the pork shoulder dry and season generously with smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Place pork in slow cooker, pour ½ cup BBQ sauce over the top, and cook on low for 8 hours or high for 4-5 hours until tender. Alternatively, cook in a covered Dutch oven at 300°F for about 4 hours.
  3. Remove pork and shred using two forks, discarding large fat chunks.
  4. Return shredded pork to slow cooker and stir in remaining ½ cup BBQ sauce. Keep warm.
  5. In a medium bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  6. Add shredded cabbage and carrots to the dressing and toss until evenly coated. Refrigerate until ready to serve.
  7. Preheat oven broiler on high.
  8. On a large baking sheet, spread half the tortilla chips evenly.
  9. Sprinkle half the shredded cheddar and Monterey Jack cheeses over chips.
  10. Layer half the pulled pork on top.
  11. Repeat layers with remaining chips, cheeses, and pork.
  12. Broil for 3-5 minutes until cheese is bubbly and golden, keeping oven rack about 6 inches from broiler.
  13. Remove from oven, dollop creamy coleslaw over the top, sprinkle sliced jalapeños and green onions, and serve immediately.

Notes

Use pre-cooked pulled pork for a shortcut. Use dairy-free mayo and vegan cheese for dairy-free version. Add fresh corn kernels to coleslaw for summer variation. Keep oven rack about 6 inches from broiler to avoid burning cheese. Layer ingredients to keep chips crispy. Reheat leftovers in oven to maintain texture.

Nutrition

Keywords: BBQ pulled pork, nachos, creamy coleslaw, party food, slow cooker, comfort food, smoky pork, easy recipe

Find it online: https://emmaoven.com/loaded-bbq-pulled-pork-nachos-recipe-with-creamy-coleslaw-perfect-for-parties/