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Ultimate Loaded Pulled Pork Nachos with Jalapeño Crema

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A delicious and easy recipe featuring tender slow-cooked pulled pork layered over crispy tortilla chips with melted cheddar and Monterey Jack cheese, topped with a spicy, creamy jalapeño crema and fresh toppings.

Ingredients

Scale
  • 3 pounds pork shoulder (boneless, trimmed)
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 large bag (about 12 oz / 340 g) sturdy tortilla chips
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 cup black beans, rinsed and drained (optional)
  • 1 cup sour cream or Greek yogurt
  • 1–2 fresh jalapeños, seeded and chopped
  • Juice of 1 lime
  • 1 clove garlic, minced
  • Salt to taste
  • ½ cup diced red onion
  • ½ cup chopped fresh cilantro
  • 1 avocado, diced (optional)
  • Fresh lime wedges for serving

Instructions

  1. Season the pork shoulder with salt, pepper, smoked paprika, and garlic powder. Place in slow cooker and pour barbecue sauce over it. Cook on low for 8-10 hours or on high for 4-5 hours until tender.
  2. Transfer cooked pork to a large bowl and shred with two forks. Mix in some cooking juices or extra barbecue sauce to keep moist.
  3. In a blender or food processor, combine sour cream, jalapeños, lime juice, garlic, and salt. Blend until smooth and creamy. Chill until ready to serve.
  4. Preheat oven to 375°F (190°C). On a large baking sheet, spread a single layer of tortilla chips.
  5. Sprinkle half the cheddar and Monterey Jack cheeses evenly over chips. Spread half the pulled pork and black beans over the cheese.
  6. Repeat layering with remaining chips, cheese, pork, and beans.
  7. Bake for 10-15 minutes until cheese is melted and bubbly. Optionally broil for 1-2 minutes for extra crispiness, watching carefully.
  8. Remove from oven and immediately top with diced red onions, chopped cilantro, and avocado.
  9. Drizzle generously with chilled jalapeño crema and serve with lime wedges.

Notes

For gluten-free, use corn tortilla chips or almond flour tortillas crushed into chips. For dairy-free, substitute sour cream with coconut yogurt. Avoid piling fresh toppings before baking to prevent sogginess. Make jalapeño crema ahead and chill for best flavor. Use pre-cooked pulled pork to save time, warming it briefly before assembling.

Nutrition

Keywords: pulled pork nachos, loaded nachos, jalapeño crema, barbecue, comfort food, easy recipe, game day food

Find it online: https://fizzlefork.com/ultimate-loaded-pulled-pork-nachos-recipe-easy-jalape-n-o-crema-topping/