Pulled Pork Nachos

Cook Time

270 mins

Cooking Method



Tex Mex



Prep Time

30 mins


4 - 6


½ cup Apple Cider

½ Avocado, diced

2 tbsp Cilantro, Chopped

¼ cup Crema

2 tbsp Jalapeno, Chopped

1 cup Marble Jack, grated

2 tbsp Pit Boss Sweet Heat Rub

2 lbs Pork Shoulder

1 cup Queso Fresco, crumbled

¼ cup Red Bell Pepper, chopped

1 tsp Red Chili Flakes

2 tbsp Red Onion, Chopped

2 tbsp Scallions, chopped

10 oz. Tortilla Chips

1 cup Water

Cooking Instructions

These crowd-pleasing Pulled Pork Nachos are fully loaded with melt-in-your-mouth smoked pork shoulder and all the fixin’s. The pork is smoked low and slow then shredded and stacked high on tortilla chips with heaps of gooey cheese, peppers, avocado, and a spicy lime crema. Use this recipe to make it from scratch or use leftover pulled pork from the night before. This is game day eating in all its delicious glory.

How to Make Homemade Crema

Ingredients (makes ¼ cup):

  • 3 tbsp Sour Cream
  • 1 tbsp Heavy Cream
  • ½ Lime, juiced,
  • ½ tsp Pit Boss Sweet Heat Rub

In a small mixing bowl, whisk together sour cream, heavy cream, lime and Pit Boss Sweet Heat Rub until fully combined. For easy topping, we recommend transferring into a clean squeeze bottle.

Best Wood Pellets for Pulled Pork

For pulled pork, we recommend using the savory and strong flavored aromas of Hickory Hardwood Pellets.

Note: This recipe uses Pit Boss Sweet Heat Rub seasoning and a cast iron skillet.

  1. Fire up your Pit Boss and preheat pellet grill to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Combine Sweet Heat and chili flakes, then sprinkle over pork shoulder, rubbing to coat all sides.
  3. Place seasoned pork shoulder directly on the grill grate, fat side up, then close the lid and smoke the pork until it reaches an internal temperature of 175° F, about 2 ½ hours.
  4. Transfer pork to a disposable aluminum pan, with cider and water. Cover with aluminum foil and cook another 2 hours, or until the pork reaches an internal temperature of 202° F.
  5. Remove the pork shoulder from the grill and allow it to rest for 30 minutes before shredding with meat claws.
  6. In a cast-iron skillet, build 2 layers of toppings beginning with chips, followed by cheese, red onion, scallions, bell pepper, jalapeno, and cilantro. Transfer to grill for 10 minutes, until cheese is melted.
  7. Top nachos with avocado and crema. Serve hot.

Special Tools

  • Aluminum Foil
  • Cast Iron Skillet
  • Disposable Aluminum Pan
  • Empty Squeeze Bottle
  • Meat Claws
  • Mixing Bowl
  • Small Mixing Bowl
  • Temperature Probe
  • Whisk

Bigger. Hotter. Heavier. Tip

For juicier pulled pork, brine it in water and salt and let it sit overnight in the refrigerator.

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