Pulled Pork Nachos Recipe Easy Homemade Jalapeño Cheese Sauce Delight
These pulled pork nachos with homemade jalapeño cheese sauce combine tender, smoky pork with a creamy, spicy cheese sauce for a comforting and crowd-pleasing snack or meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour (if using Instant Pot) or 4-8 hours (slow cooker)
- Total Time: 1 hour 20 minutes (Instant Pot) or up to 8 hours 20 minutes (slow cooker)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 lbs pork shoulder – trimmed and cut into chunks
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup barbecue sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (or gluten-free flour)
- 1 cup whole milk (room temperature, dairy-free milk works too)
- 1 ½ cups sharp cheddar cheese, shredded
- 1 jalapeño, seeded and finely chopped
- ½ tsp smoked paprika
- Salt to taste
- 1 large bag sturdy tortilla chips
- 1 cup black beans, drained and rinsed (optional)
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- 1 avocado, sliced (optional)
- Sour cream or Greek yogurt for topping
Instructions
- Prepare the Pulled Pork: Mix smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub over pork shoulder chunks. Place pork in slow cooker or Instant Pot.
- Cook pork: Slow cooker on low for 8 hours or high for 4-5 hours until tender; or Instant Pot on high pressure for 60 minutes with 15 minutes natural release.
- Shred the Pork: Remove pork and shred with two forks. Mix in barbecue sauce and keep warm.
- Make the Jalapeño Cheese Sauce: Melt butter in medium saucepan over medium heat. Whisk in flour and cook 1 minute without browning. Slowly add milk, whisking constantly to avoid lumps.
- Cook sauce for 3-4 minutes until thickened. Remove from heat and stir in shredded cheddar, chopped jalapeño, smoked paprika, and salt until smooth.
- Assemble the Nachos: Preheat oven to 375°F (190°C). Spread a layer of tortilla chips on a large baking sheet. Top with shredded pork, black beans, diced red onions, and drizzle jalapeño cheese sauce.
- Repeat layers ending with cheese sauce on top.
- Bake and Garnish: Bake for 10-12 minutes until cheese sauce is bubbly and chips slightly browned.
- Remove from oven and garnish with chopped cilantro, avocado slices, and dollops of sour cream or Greek yogurt.
Notes
If cheese sauce thickens too much while resting, warm gently with a splash of milk and whisk to loosen. Be gentle when shredding pork to keep some chunky texture. Layer ingredients to prevent soggy chips. Use thick-cut tortilla chips for best texture. For gluten-free, substitute flour and chips accordingly. For vegan version, swap pork for jackfruit or beans and use dairy-free cheese and milk.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Fat: 22
- Carbohydrates: 35
- Fiber: 5
- Protein: 28
Keywords: pulled pork nachos, jalapeño cheese sauce, Tex-Mex, easy nachos, homemade cheese sauce, slow cooker pulled pork, party snack