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Best Pulled Pork Loaded Nacho Bar for Game Day

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This Best Pulled Pork Loaded Nacho Bar for Game Day is the ultimate crowd-pleaser, featuring smoky, tender pulled pork piled high on crunchy chips with a silky homemade cheese sauce and fresh toppings. It’s forgiving, flexible, and the only thing you need on the table when the kickoff happens.

Ingredients

Scale
  • 4–5 lbs pork shoulder (or pork butt)
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 1 large bag (13–16 oz) tortilla chips
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1/2 cup sliced jalapeños
  • 1/2 cup sliced black olives
  • 1/2 cup chopped cilantro
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/4 cup sliced green onions

Instructions

  1. Prep the pork (5 minutes): Pat the pork shoulder dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, onion powder, brown sugar, cumin, chili powder, salt, and pepper. Rub the spice mixture all over the pork, making sure to coat every surface.
  2. Sear the pork (10 minutes): Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 3-4 minutes per side.
  3. Slow cook the pork (6-8 hours on low, or 4-5 hours on high): Transfer the seared pork to your slow cooker. Pour the chicken broth around the pork (not over it). Cover and cook on low for 6-8 hours or on high for 4-5 hours until the pork shreds easily with a fork.
  4. Shred the pork (5 minutes): Remove the pork from the slow cooker and place it on a cutting board. Use two forks or meat claws to shred it into bite-sized pieces. Discard any large chunks of fat. Return the shredded pork to the slow cooker and toss with the juices to keep it moist. Season with additional salt and pepper if needed.
  5. Make the cheese sauce (10 minutes): In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk, whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture thickens. Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and cayenne pepper. Keep warm until ready to serve.
  6. Prep the toppings (10 minutes): Drain and rinse the black beans. If using frozen corn, thaw it. Dice the tomatoes, slice the jalapeños, chop the cilantro, and slice the green onions. Arrange everything in small bowls for easy assembly.
  7. Assemble the nachos (5 minutes): Preheat your oven to 400°F (200°C). Spread a layer of tortilla chips on a large baking sheet. Top with a generous amount of shredded pork, black beans, and corn. Drizzle with cheese sauce. Bake for 5-7 minutes until the chips are warm and the cheese is bubbly.
  8. Add fresh toppings: Remove from the oven and top with diced tomatoes, jalapeños, olives, cilantro, sour cream, and guacamole. Garnish with green onions. Serve immediately while the chips are still crunchy.

Notes

Don’t skip the sear—it locks in moisture and adds smoky depth. Watch your liquid level; 1 cup of broth is the sweet spot. Grate your own cheese for a silky sauce. Layer strategically: bake with cheese sauce and hearty toppings first, then add fresh toppings after baking. Keep chips crunchy by not overloading with wet toppings. The pulled pork can be made a day ahead for better flavor.

Nutrition

Keywords: pulled pork nachos, game day nachos, loaded nacho bar, pulled pork recipe, nacho bar, game day food, crowd-pleaser, slow cooker nachos

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