Pulled Pork Nachos
Recipe from Carina Finn
This is an easy, flexible recipe that you can customize to suit your tastes. If you want to take the lazy route, use store-bought salsa and barbecue sauce–but of course, you can always use homemade!
15 min
75 min
6-8
What You'll Need
Ingredients
- 3 to 4 lb pork butt
- ½ cup dry rub (such as a 50/50 mix of
- Lawry’s seasoned salt and brown sugar)
- 1 (12 oz) can light beer
- 1 cup barbecue sauce (such as Sweet Baby Ray’s)
- ½ cup water or chicken stock
- 1 bag restaurant-style tortilla chips
- 16 oz shredded cheese (such as a Mexican blend or sharp cheddar)
- 1 (15 oz) can black beans, rinsed and drained
- 16 oz salsa
- Pickled jalapeños, for topping
Directions
Step 1
If the pork butt has a fat cap, use a sharp chef's knife to score it in a diamond pattern.
Step 2
Turn the Slow Cooker to the Sear setting on high heat. While it preheats, rub the dry seasoning mixture all over the pork. Once hot, sear the pork on all sides until a golden crust forms.
Step 3
Pour in the beer, barbecue sauce, and water or stock. Close the lid and set the Slow Cooker to Pressure Cook on High for 50 minutes.
Step 4
Once the cooking is complete, remove the pork and shred it with two forks.
Step 5
Preheat the oven to 350°F. Spread half the tortilla chips in an even layer in a large griddle pan or baking dish. Top with half the pulled pork, beans, salsa, and cheese. Repeat with a second layer, finishing with pickled jalapeños on top.
Step 6
Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
Step 7
Serve warm with additional toppings, such as sour cream, guacamole, or extra salsa, if desired.
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
