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Close-up of Apple Cider BBQ Pulled Pork Nachos with cheese, red onion, cilantro, and BBQ sauce.

Apple Cider BBQ Pulled Pork Nachos

These nachos feature tender pulled pork seasoned with apple cider BBQ sauce, layered over crispy tortilla chips with your favorite toppings.
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Prep Time 20 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pulled Pork
  • 3 lb pork shoulder boneless
  • 1 cup apple cider
  • 1/2 cup BBQ sauce
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Nachos
  • 10 oz tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped red onion
  • 1/2 cup diced jalapeños fresh or pickled
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream optional
  • 1/4 cup salsa optional

Equipment

  • Slow cooker
  • Baking sheet

Method
 

  1. Place the pork shoulder in the slow cooker. In a small bowl, combine apple cider, BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the mixture over the pork.
  2. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shreds.
  3. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to coat with the sauce. Let it rest for 30 minutes.
  4. Preheat your oven to 350°F (175°C).
  5. Spread the tortilla chips in an even layer on a baking sheet.
  6. Top the chips with the shredded pulled pork, cheddar cheese, and Monterey Jack cheese.
  7. Bake for 5-7 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven and immediately top with red onion, jalapeños, and cilantro. Serve with sour cream and salsa, if desired.

Notes

You can adjust the amount of BBQ sauce and apple cider to your preference. For spicier nachos, add more jalapeños or a pinch of cayenne pepper to the pork mixture.

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