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BBQ Pulled Pork Nachos

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  • Level: Easy
  • Total: 3 hr 45 min (includes cooling time)
  • Active: 55 min
  • Yield: 6 servings
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1 tablespoon garlic powder

1 tablespoon onion powder 

1 tablespoon paprika 

1 tablespoon kosher salt 

2 teaspoons brown sugar 

2 pounds pork shoulder, cut into 2- to 3-inch pieces 

1 tablespoon vegetable oil 

1 onion, sliced 

6 cups low-sodium chicken broth 

BBQ Sauce:

3/4 cup ketchup

1/2 cup apple cider vinegar 

3 tablespoons brown sugar 

1/2 teaspoon smoked paprika 

1/2 teaspoon Worcestershire sauce 

1/4 teaspoon ancho chile powder 


One 11-ounce bag corn chips

1/2 cup pepperoncini 

1/2 red onion, sliced 

1 red bell pepper, diced 

One 20-ounce can pineapple chunks, drained, or about 2 cups diced fresh pineapple 

2 1/2 cups shredded mozzarella


  1. For the pork: Preheat the oven to 300 degrees F.
  2. Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours.
  3. For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes.
  4. Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork.
  5. For the nachos: Preheat the oven to 375 degrees F.
  6. Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.