Pulled pork nachos: The MVP of game day snacks

It’s coming up on Super Bowl weekend, and if you know me, you know I’m all in for two reasons: the commercials and the food.

I don’t care who makes the most baskets — please know I’m kidding, mostly.

Any excuse to host a party, right? And what’s a game day party without a big, cheesy platter of nachos?

This year, let’s skip the basic chips-and-cheese routine and level up with pulled pork nachos, the ultimate crowd-pleaser. Sweet, savory and spicy, these nachos hit all the right notes.

Imagine layers of saucy pulled pork, black beans, jalapeños, BBQ sauce, melty cheese and dollops of sour cream piled high on crunchy tortilla chips. It’s a touchdown of flavor.

I love making a great big batch of pulled pork. It’s the gift that keeps on giving. One roast can fuel a bunch of meals: pulled pork sandwiches, tacos, burritos, pork verde stew, or served simply with rice and veggies. And, of course, these nachos.

To make these nachos fabulous without overspending, add more black beans, pinto beans or refried beans to bulk up the dish and stretch your protein. Add any leftover roast veggies, cooked chicken or hamburger to the platter.

Game day or not, you can’t go wrong with a crispy tortilla chip loaded with smoky, tangy, cheesy goodness. It’s the kind of snack that turns any gathering into a celebration.

So, grab your apron, whip up a platter of these nachos and let the cheering begin!

Easy Pulled Pork

Servings: 6 to 8

Ingredients

4 to 5 pounds pork shoulder, cut into 4 pieces

1 teaspoon salt

1/2 teaspoon black pepper

1 onion, chopped

1 cup BBQ sauce

1 cup chicken broth

Procedure

Ways to Cook:

Instant Pot: Season pork with salt and pepper. Set instant pot to sauté, brown pork on all sides. Add onion and cook briefly. Pour in broth and BBQ sauce; stir. Seal lid; cook on high pressure for 60 minutes. Natural release for 10 minutes; shred pork.

Oven: Preheat to 325 degrees. Season, then brown the pork in an oven-safe pot. Add onion, broth and BBQ sauce. Cover; bake for 3 to 4 hours until tender. Shred pork; mix with sauce.

Slow Cooker: Season pork; place in slow cooker. Add onion, garlic, broth and BBQ sauce. Cook on low for 8 hours or high for 4 to 5 hours. Shred pork; combine with sauce.

Pulled Pork Nachos

Servings: 4 to 6

Ingredients

1 large (15 to 20 ounce) bag of tortilla chips (store brand is fine)

3 cups shredded, pulled pork

1/2 cup BBQ sauce (homemade or store-bought)

2 cups shredded cheddar cheese (or a cheese blend)

1 (15 ounce) can black beans, drained and rinsed

1/2 red onion, thinly sliced

1/2 cup red bell pepper, chopped

1/4 cup pickled jalapeños (or more, to taste)

1/4 cup sour cream or ranch dressing (optional drizzle)

Fresh cilantro, green onions, sliced tomatoes and limes wedges (optional garnish)

Procedure

Preheat oven to 375 degrees. Spread tortilla chips evenly on a large sheet pan. Toss the shredded pork with BBQ sauce until evenly coated. Distribute over the chips.

Sprinkle the shredded cheese generously over the meat and chips. Distribute the black beans over the cheese. Scatter sliced red onions and pickled jalapeños over the whole thing.

Place in the oven for 8 to 10 minutes or until the cheese is melted and bubbly and everything is toasted up nicely.

Remove from the oven and drizzle with sour cream and/or ranch dressing (optional). Sprinkle with fresh cilantro and/or other toppings as desired.