Print

Smoked Pulled Pork Nachos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Smoked Pulled Pork Nachos are the ultimate BBQ snack, loaded with crispy tortilla chips, juicy smoked pulled pork, melted cheese, and all your favorite toppings. Perfect for game day, parties, or any time you need a crowd-pleasing dish!

Ingredients

Scale

For the Pulled Pork:

  • 4–5 lb pork shoulder (Boston butt)
  • 2 tablespoons olive oil
  • ¼ cup BBQ rub (your favorite blend)
  • ½ cup apple juice (for spritzing)
  • ½ cup BBQ sauce (optional, for tossing)
  • Wood chips or pellets (hickory, apple, or cherry)

For the Nachos:

  • 1 large bag tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup pickled jalapeños
  • ½ cup diced red onion
  • ½ cup diced tomatoes
  • ¼ cup sliced black olives (optional)
  • ¼ cup chopped cilantro

For Serving:

  • ½ cup sour cream
  • ½ cup guacamole
  • ½ cup salsa
  • ¼ cup BBQ sauce (drizzle)

Instructions

1. Smoke the Pulled Pork (Can be done in advance!)

  1. Preheat the smoker to 225°F, using hickory, apple, or cherry wood for best flavor.
  2. Prepare the pork: Rub the pork shoulder with olive oil, then coat evenly with BBQ rub.
  3. Smoke for 4-5 hours, spritzing with apple juice every hour to keep it moist.
  4. Wrap & Finish: When the internal temperature reaches 165°F, wrap the pork in foil and continue smoking until it reaches 200-205°F (about 2-3 more hours).
  5. Rest & Shred: Let the pork rest for 30 minutes, then shred with forks. Toss with a little BBQ sauce if desired.

2. Assemble the Nachos

  1. Preheat your oven or grill to 375°F.
  2. Spread half the tortilla chips on a large baking sheet or cast iron skillet.
  3. Sprinkle half the cheese over the chips.
  4. Add a layer of smoked pulled pork, jalapeños, red onions, and tomatoes.
  5. Repeat with another layer of chips, cheese, and toppings.

3. Bake & Serve

  1. Bake for 10-15 minutes, or until the cheese is fully melted.
  2. Remove from the oven and sprinkle with black olives and cilantro.
  3. Drizzle with BBQ sauce and serve immediately with sour cream, guacamole, and salsa on the side.

Notes

  • Want extra smoky nachos? Assemble them in a cast iron pan and smoke at 275°F for 30 minutes instead of baking.
  • Prefer spicier nachos? Add hot sauce or fresh jalapeños before serving.
  • Make it crispier! Broil the nachos for the last 2 minutes for golden, bubbly cheese.

Find it online: https://ukfinda.com/smoked-pulled-pork-nachos-recipe/