Smoky BBQ Pork Nachos
This BBQ pork nachos is a very delicious snack you can make oon the weekends. It's so easy to make, I'm sure you'll have this regularly.
Equipment
Slow cooker (6-quart)
Large rimmed sheet pan (18x13 inch / 46x33cm)
Medium saucepan
Two forks (for shredding pork)
Instant-read thermometer
Mixing bowl (large)
Ingredients
- 2 pounds boneless pork loin - about 900g
1 bag tortilla chips - nacho-style, 13 oz / 370g
1 cup iceberg lettuce - shredded, about 55g- 1 jar cheese dip - such as Cheez Whiz, 15 oz / 425g
2 medium red onion - finely sliced
1 cup BBQ sauce - plus extra for drizzling, 250ml
3 medium jalapenos - thinly sliced (optional)
½ cup water - or broth ; for the slow cooker, 120ml
Instructions
- Place the pork loin in the slow cooker with ½ cup (120ml) of water or broth. Cook on low for 4–6 hours or on high for 2–3 hours, until the internal temperature reaches 160°F / 71°C and the pork shreds easily with two forks.2 pounds boneless pork loin, 1/2 cup water
- Transfer the pork loin to a large bowl and let it rest for 10–15 minutes until cool enough to handle. Shred the pork using two forks, then pour 1 cup (250ml) of BBQ sauce over the shredded pork and toss until evenly coated.1 cup BBQ sauce
- While the pork rests, preheat the oven to 325°F / 160°C (165°C fan-forced).
- Spread the tortilla chips in an even layer on a large rimmed sheet pan. Spoon the BBQ pork evenly over the chips, then scatter the sliced red onions and jalapeños (if using) on top.1 bag tortilla chips, 2 medium red onion, 3 medium jalapenos
- Bake for 15–20 minutes until the chip edges are golden and the pork is heated through.
- While the nachos are in the oven, heat the cheese dip in a saucepan over medium-low heat, stirring frequently, until smooth and pourable (about 3–4 minutes). Remove the nachos from the oven, transfer to a serving platter, top with shredded lettuce, drizzle with extra BBQ sauce, and pour the warm cheese dip over the top. Serve immediately.1 jar cheese dip, 1 cup iceberg lettuce, 1 cup BBQ sauce
Notes
Storage: Leftover pork can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Assemble nachos fresh — chips go soggy if stored assembled.
Make-Ahead: Cook and shred the pork up to 2 days ahead. Reheat in the BBQ sauce on the stovetop before assembling.
Substitutions: Swap boneless pork loin for boneless pork shoulder for even richer flavour. Chicken thighs work as a lighter alternative. For real cheese, use a blend of shredded Monterey Jack and mild cheddar — sprinkle over chips before baking instead of using pourable cheese dip.
Pro Tip: Let the pork rest for 10–15 minutes after the slow cooker before shredding — this keeps the fibres tender rather than chewy and stringy. Layer chips in a single layer so every chip gets direct contact with heat and toppings.
Cheese Tip: Heat the cheese dip only while the nachos bake and pour it on immediately after plating. Reheating jarred cheese a second time turns it grainy.
Serving Suggestion: Serve with sour cream, fresh pico de gallo, or guacamole on the side. A cold beer or limeade pairs perfectly.
Nutrition
Serving: 1servingCalories: 750kcalCarbohydrates: 55gProtein: 48gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 13gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 163mgSodium: 1200mgPotassium: 896mgFiber: 5gSugar: 18gVitamin A: 214IUVitamin C: 7mgCalcium: 130mgIron: 4mg
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