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Easy Slow Cooker Loaded Nacho Bar with Pulled Pork

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This easy slow cooker loaded nacho bar with pulled pork is the ultimate crowd-pleaser for game day, parties, or lazy Sundays. Let everyone build their own plate with tender, slow-cooked pork and all their favorite toppings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth (low-sodium if desired)
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 large bag tortilla chips (restaurant-style)
  • 2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack, pepper jack)
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup sour cream
  • 1 cup pico de gallo or salsa
  • 1 cup pickled jalapeños
  • ½ cup sliced black olives (optional)
  • 1 avocado, diced
  • ¼ cup chopped fresh cilantro
  • 2 green onions, sliced
  • Lime wedges for serving

Instructions

  1. Prep the pork: Trim large pieces of fat from the pork shoulder, leaving some fat for moisture. Cut into 3-4 large chunks and pat dry with paper towels.
  2. Make the spice rub: In a small bowl, mix smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub the mixture all over the pork chunks.
  3. Sear the pork (optional but recommended): Heat a large skillet over medium-high heat with 1 tablespoon oil. Sear pork chunks on all sides until deeply browned, about 2 minutes per side.
  4. Combine in the slow cooker: Place seared pork in a 5-6 quart slow cooker. In a small bowl, whisk together chicken broth, tomato paste, and apple cider vinegar. Pour over the pork (liquid should come about halfway up the meat; add more broth if needed).
  5. Cook low and slow: Cover and cook on low for 8 hours or on high for 5 hours, until pork is fork-tender.
  6. Shred the pork: Remove pork from slow cooker and let rest 5 minutes. Using two forks, shred into bite-sized pieces, discarding large fat pieces. Return shredded pork to the cooking liquid and keep warm.
  7. Set up the nacho bar: While pork stays warm, arrange toppings in small bowls. Shred cheese, dice avocado, slice green onions. Place chips in a large basket or platter. Set everything out buffet-style.
  8. Build and serve: Let everyone start with a layer of chips, then add pork, cheese, beans, and desired toppings. For warm nachos, microwave individual plates for 20-30 seconds or broil for 1-2 minutes until cheese melts.

Notes

Searing the pork adds depth of flavor but can be skipped if short on time. For extra-crunchy chips, toast them at 350°F for 5 minutes before serving. The pulled pork can be made up to 3 days ahead and reheated. Leftover pork freezes well for up to 3 months.

Nutrition

Keywords: slow cooker nachos, pulled pork nachos, loaded nacho bar, game day nachos, easy nacho recipe, slow cooker pulled pork, nacho bar

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