Baked BBQ Pulled Pork Nachos: The Ultimate Game Day Appetizer

Nachos are the quintessential crowd-pleaser, the undisputed champion of appetizers. They’re customizable, easy to share, and undeniably delicious. But let’s be honest, sometimes the standard cheese and jalapeno combo needs a serious upgrade. Enter: Baked BBQ Pulled Pork Nachos. This isn’t just your average nacho plate; it’s a culinary masterpiece that combines the smoky, savory goodness of BBQ pulled pork with the satisfying crunch of tortilla chips and the melty, cheesy perfection of a baked casserole. This recipe will guide you through every step, from preparing the melt-in-your-mouth pulled pork to assembling and baking the perfect nacho platter.

## Why These BBQ Pulled Pork Nachos are a Game Changer

* **Flavor Explosion:** The combination of sweet and tangy BBQ sauce with the tender pulled pork, crispy tortilla chips, and creamy cheese creates an unforgettable flavor profile that will have everyone reaching for more.
* **Crowd-Pleasing Potential:** Whether you’re hosting a game day party, a casual get-together, or just want a fun family dinner, these nachos are guaranteed to be a hit. They’re easy to customize to suit different tastes and dietary needs.
* **Make-Ahead Friendly:** You can prepare the pulled pork ahead of time, making the assembly process a breeze when you’re ready to serve. This is perfect for busy weeknights or when you’re entertaining a large group.
* **Ultimate Comfort Food:** These nachos are the epitome of comfort food. They’re warm, cheesy, and packed with satisfying flavors that will leave you feeling happy and content.
* **Versatile and Customizable:** Feel free to get creative with your toppings! Add your favorite veggies, sauces, and cheeses to create a nacho masterpiece that’s uniquely yours.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. This recipe is divided into sections for the pulled pork, the BBQ sauce (optional, but highly recommended!), and the nacho toppings.

### For the Pulled Pork:

* **3-4 pound boneless pork shoulder (Boston butt):** This is the best cut for pulled pork because it has a good amount of fat, which renders down during cooking and keeps the meat moist and tender.
* **2 tablespoons olive oil:** For searing the pork shoulder.
* **1 large onion, chopped:** Adds flavor and moisture to the pork.
* **4 cloves garlic, minced:** Adds a pungent and aromatic flavor.
* **1 tablespoon smoked paprika:** Contributes a smoky depth to the flavor profile.
* **1 teaspoon chili powder:** Adds a mild heat and complexity.
* **1 teaspoon cumin:** Provides an earthy and warm flavor.
* **1/2 teaspoon garlic powder:** Enhances the garlic flavor.
* **1/2 teaspoon onion powder:** Enhances the onion flavor.
* **1/2 teaspoon dried oregano:** Adds a savory and herbaceous note.
* **1/4 teaspoon cayenne pepper (optional):** For a touch of heat.
* **1 teaspoon salt:** To season the pork and enhance the other flavors.
* **1/2 teaspoon black pepper:** To season the pork and add a bit of spice.
* **1 cup chicken broth:** Provides moisture and helps to create a flavorful braising liquid.

### For the BBQ Sauce (Optional, But Highly Recommended):

* **1 cup ketchup:** The base of the BBQ sauce.
* **1/2 cup apple cider vinegar:** Adds a tanginess and balances the sweetness.
* **1/4 cup brown sugar:** Provides sweetness and helps to caramelize the sauce.
* **2 tablespoons Worcestershire sauce:** Adds a savory and umami flavor.
* **1 tablespoon Dijon mustard:** Adds a tangy and slightly spicy kick.
* **1 teaspoon smoked paprika:** Enhances the smoky flavor.
* **1/2 teaspoon garlic powder:** Adds garlic flavor.
* **1/4 teaspoon onion powder:** Adds onion flavor.
* **1/4 teaspoon cayenne pepper (optional):** For a touch of heat.
* **Salt and pepper to taste:** To season the sauce.

### For the Nachos:

* **1 large bag (10-12 ounces) tortilla chips:** Choose your favorite kind – thick-cut, restaurant-style, or even flavored chips work well.
* **2 cups shredded cheddar cheese:** Sharp cheddar provides the best flavor, but you can use a blend of cheddar and Monterey Jack for a creamier melt.
* **1 cup shredded Monterey Jack cheese:** Adds a mild and creamy flavor.
* **1/2 cup pickled jalapenos, sliced:** Adds a spicy kick (adjust to your preference).
* **1/2 cup red onion, diced:** Adds a sharp and pungent flavor.
* **1/4 cup fresh cilantro, chopped:** Adds a fresh and vibrant flavor.
* **Sour cream, for serving (optional):** Adds a cool and tangy contrast.
* **Guacamole, for serving (optional):** Adds a creamy and rich flavor.
* **Pico de gallo, for serving (optional):** Adds a fresh and flavorful salsa.

## Equipment You’ll Need

* **Large Dutch oven or oven-safe pot:** For searing and braising the pork shoulder.
* **Large baking sheet:** For baking the nachos.
* **Fork or meat claws:** For shredding the pulled pork.
* **Mixing bowls:** For preparing the BBQ sauce and toppings.
* **Measuring cups and spoons:** For accurate measurements.

## Step-by-Step Instructions

Now that we have all the ingredients and equipment ready, let’s get started on making these incredible BBQ Pulled Pork Nachos!

### Part 1: Preparing the Pulled Pork

1. **Season the pork shoulder:** In a small bowl, combine the smoked paprika, chili powder, cumin, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and pepper. Rub the spice mixture evenly over the entire pork shoulder.
2. **Sear the pork shoulder:** Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This helps to develop a rich flavor and seals in the juices. Remove the pork shoulder from the pot and set aside.
3. **Sauté the onion and garlic:** Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. **Return the pork shoulder to the pot:** Place the seared pork shoulder back into the pot on top of the onions and garlic.
5. **Add the chicken broth:** Pour the chicken broth into the pot, ensuring it comes about halfway up the sides of the pork shoulder.
6. **Braise the pork shoulder:** Bring the liquid to a simmer, then cover the pot tightly with a lid. Place the pot in a preheated oven at 325°F (160°C) and bake for 3-4 hours, or until the pork shoulder is fork-tender. The internal temperature should reach around 200-205°F (93-96°C).
7. **Shred the pork:** Remove the pot from the oven and let the pork shoulder rest in the braising liquid for about 30 minutes. This helps to retain moisture. Use two forks or meat claws to shred the pork into bite-sized pieces. Discard any excess fat.

### Part 2: Making the BBQ Sauce (Optional)

While the pork is resting, you can prepare the BBQ sauce. This step is optional, but it adds a significant boost of flavor to the nachos.

1. **Combine the ingredients:** In a medium saucepan, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. **Simmer the sauce:** Bring the sauce to a simmer over medium heat, then reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
3. **Season to taste:** Season the BBQ sauce with salt and pepper to taste. Add more brown sugar or apple cider vinegar to adjust the sweetness and tanginess to your liking.

### Part 3: Assembling and Baking the Nachos

Now for the fun part – assembling the nachos! This is where you can get creative and customize the toppings to your liking.

1. **Preheat the oven:** Preheat your oven to 350°F (175°C).
2. **Arrange the tortilla chips:** Spread the tortilla chips in a single layer on a large baking sheet. Make sure the chips are evenly distributed so that they all get a good amount of cheese and toppings.
3. **Top with cheese:** Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese evenly over the tortilla chips.
4. **Add the pulled pork:** Distribute the shredded pulled pork evenly over the cheese-covered chips. If you made the BBQ sauce, toss the pulled pork with the sauce before adding it to the nachos. This will ensure that the pork is coated in flavor.
5. **Add the remaining cheese:** Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the pulled pork.
6. **Add the jalapenos and red onion:** Scatter the sliced pickled jalapenos and diced red onion over the cheese.
7. **Bake the nachos:** Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent the chips from burning.
8. **Garnish and serve:** Remove the nachos from the oven and let them cool for a few minutes before garnishing with fresh cilantro. Serve immediately with sour cream, guacamole, and pico de gallo, if desired.

## Tips and Variations

* **Spice it up:** For extra heat, add a pinch of cayenne pepper to the pulled pork spice rub or use a spicier BBQ sauce. You can also add extra jalapenos or use serrano peppers for a more intense kick.
* **Add some veggies:** Incorporate your favorite vegetables, such as diced bell peppers, corn, black beans, or diced tomatoes, to add more flavor and nutrients to the nachos.
* **Use different cheeses:** Experiment with different types of cheese, such as pepper jack, queso fresco, or crumbled cotija, to create unique flavor combinations.
* **Try different meats:** While pulled pork is the star of this recipe, you can also use shredded chicken, ground beef, or even brisket for a different twist.
* **Make it vegetarian:** Substitute the pulled pork with black beans, lentils, or a vegetarian meat substitute for a vegetarian-friendly version.
* **Layer the nachos:** For a more even distribution of toppings, create layers of chips, cheese, and toppings. This will ensure that every bite is packed with flavor.
* **Use a cast iron skillet:** If you have a cast iron skillet, you can assemble and bake the nachos directly in the skillet for a rustic presentation.
* **Broil for extra crispness:** After baking, broil the nachos for a minute or two to get the cheese extra bubbly and the chips slightly crispy. Watch carefully to prevent burning.
* **Make it a meal:** These nachos are hearty enough to be served as a main course. Just add a side salad or some grilled vegetables to complete the meal.

## Serving Suggestions

These BBQ Pulled Pork Nachos are best served immediately while the cheese is melted and the chips are crispy. Here are some serving suggestions to enhance the experience:

* **Sour cream:** A dollop of sour cream adds a cool and tangy contrast to the rich and savory flavors of the nachos.
* **Guacamole:** Creamy guacamole provides a rich and flavorful addition to the nachos.
* **Pico de gallo:** Fresh pico de gallo adds a vibrant and flavorful salsa that complements the other toppings.
* **Jalapenos:** Offer extra sliced jalapenos for those who like a spicier kick.
* **Lime wedges:** A squeeze of fresh lime juice adds a bright and zesty flavor.
* **Your favorite hot sauce:** For those who want to turn up the heat, provide a selection of your favorite hot sauces.
* **Cold beer or margaritas:** Pair these nachos with a cold beer or a refreshing margarita for the ultimate game day experience.

## Make-Ahead Instructions

One of the best things about this recipe is that you can prepare some of the components ahead of time, making it perfect for entertaining or busy weeknights.

* **Pulled Pork:** The pulled pork can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat the pulled pork before assembling the nachos.
* **BBQ Sauce:** The BBQ sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator. Reheat the sauce before using.
* **Toppings:** Chop the vegetables and prepare the toppings ahead of time. Store them in separate containers in the refrigerator.

When you’re ready to assemble the nachos, simply arrange the chips on a baking sheet, top with the reheated pulled pork, cheese, and other toppings, and bake as directed. This will save you a lot of time and effort on the day of your event.

## Nutritional Information (Approximate)

* **Calories:** Approximately 600-800 calories per serving (depending on portion size and toppings).
* **Fat:** 30-40 grams.
* **Protein:** 30-40 grams.
* **Carbohydrates:** 40-50 grams.

**Note:** This is just an estimate, and the actual nutritional information may vary depending on the specific ingredients and portion sizes used.

## Conclusion

These Baked BBQ Pulled Pork Nachos are the ultimate crowd-pleasing appetizer that’s perfect for game day, parties, or any occasion where you want to impress your guests. With tender and flavorful pulled pork, melty cheese, and a variety of delicious toppings, these nachos are a guaranteed hit. So, gather your ingredients, follow the steps, and get ready to enjoy the best nachos you’ve ever had!

Enjoy!