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Flavorful Smoked Pulled Pork Nachos Recipe with Easy Pickled Red Onions

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These smoky, juicy pulled pork nachos topped with tangy pickled red onions offer a perfect balance of rich and fresh flavors, ideal for game day or casual gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (boneless, trimmed)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/2 cup apple cider vinegar
  • 1/2 cup water or chicken broth
  • 1 large bag sturdy tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sliced jalapeños (fresh or pickled)
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar (for pickling)
  • 1/2 cup water (for pickling)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Optional: 1/2 teaspoon red pepper flakes

Instructions

  1. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice blend evenly all over the pork shoulder.
  2. Place the pork in a slow cooker. Pour apple cider vinegar and water or broth around the pork, not on top. Cook on low for 8 hours or high for 4-5 hours until fork-tender. Alternatively, preheat oven to 300°F (150°C), place pork in a roasting pan, cover tightly with foil, and roast for 4-5 hours.
  3. While the pork cooks, combine apple cider vinegar, water, sugar, salt, and red pepper flakes in a bowl. Stir until sugar and salt dissolve. Add thinly sliced red onions and soak for at least 30 minutes.
  4. Once cooked, transfer pork to a cutting board and shred with two forks. Discard large pieces of fat. Mix in some cooking liquid to keep moist.
  5. Preheat oven to 375°F (190°C). Spread a single layer of tortilla chips on a baking sheet. Sprinkle half the shredded cheese evenly over chips, then layer with pulled pork and drained pickled red onions. Add remaining cheese on top.
  6. Bake nachos for 10-15 minutes until cheese melts and bubbles. Watch closely to prevent burning.
  7. Remove from oven, scatter jalapeños and chopped cilantro on top, and add dollops of sour cream or Greek yogurt. Serve immediately.

Notes

Drain pickled onions well to avoid soggy nachos. For smoky flavor without a smoker, add liquid smoke to the rub. Pulled pork can be made ahead and refrigerated for up to 3 days. Use plant-based cheese and coconut yogurt for dairy-free version. Adjust spice level with jalapeños or chipotle mayo. Serve immediately for best crunch.

Nutrition

Keywords: smoked pulled pork, nachos, pickled red onions, game day snacks, barbecue, easy nachos, pulled pork recipe

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