Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb boneless pork shoulder, cut into 3–4 inch chunks
- 2 tsp kosher salt, 2 tsp smoked paprika, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp black pepper, 1/8 tsp cayenne, 2 tbsp packed brown sugar
- 1/2 cup low-sodium chicken broth, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp liquid smoke
- 1 1/4 cups BBQ sauce, divided
- 12 oz thick tortilla chips
- 3 cups shredded cheese (12 oz; cheddar + Monterey Jack blend)
- 1 cup pickled jalapeño slices, drained
- 1/2 cup finely diced red onion
- 1/2 cup chopped cilantro
- 3/4 cup sour cream, 2 tbsp lime juice, 2–4 tbsp water, 1/4 tsp kosher salt
Do This
- 1) Toss pork chunks with spice rub.
- 2) Pressure cook with broth, vinegar, Worcestershire, and liquid smoke for 60 minutes on High Pressure; natural release 15 minutes.
- 3) Shred pork; simmer cooking liquid 10 minutes, then toss pork with 3/4 cup BBQ sauce.
- 4) Stir together crema (sour cream, lime, water, salt). Prep jalapeños, onion, and cilantro.
- 5) Bake chips topped with cheese and pulled pork at 425°F for 8–10 minutes until melty.
- 6) Drizzle with remaining BBQ sauce and crema; finish with jalapeños, onion, and cilantro. Serve immediately.
Why You’ll Love This Recipe
- Big party-tray energy: crispy chips, smoky pork, melted cheese, and lots of toppings in every bite.
- The pulled pork is hands-off thanks to the pressure cooker, but tastes slow-cooked and rich.
- Sweet-smoky BBQ sauce plus tangy crema keeps the nachos balanced (and dangerously snackable).
- Easy to scale up for a crowd and easy to customize for spice level and toppings.
Grocery List
- Produce: 1 lime, 1 small bunch cilantro, 1 red onion
- Dairy: 12 oz shredded cheese (cheddar + Monterey Jack), 3/4 cup sour cream
- Meat: 3 lb boneless pork shoulder (pork butt)
- Pantry: thick tortilla chips (12 oz), BBQ sauce, low-sodium chicken broth, apple cider vinegar, Worcestershire sauce, liquid smoke, pickled jalapeño slices, brown sugar, kosher salt, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, black pepper, cayenne
Full Ingredients
Smoky BBQ Pulled Pork
- 3 lb boneless pork shoulder (pork butt), cut into 3–4 inch chunks
- 2 tbsp packed light brown sugar
- 2 tsp kosher salt
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper (optional, for extra heat)
- 1/2 cup low-sodium chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 3/4 cup BBQ sauce (to toss with the shredded pork)
Nachos
- 12 oz thick tortilla chips
- 3 cups shredded cheese (12 oz total), preferably a mix of sharp cheddar and Monterey Jack
- 1/2 cup BBQ sauce (for drizzling over the finished nachos)
Toppings and Crema
- 1 cup pickled jalapeño slices, drained
- 1/2 cup finely diced red onion
- 1/2 cup chopped cilantro
- 3/4 cup sour cream
- 2 tbsp fresh lime juice
- 2–4 tbsp water (to thin to a drizzle consistency)
- 1/4 tsp kosher salt
Step-by-Step Instructions
Step 1: Season the pork
In a small bowl, mix together the brown sugar, kosher salt, smoked paprika, chili powder, garlic powder, onion powder, cumin, black pepper, and cayenne (if using).
Pat the pork chunks dry with paper towels, then toss them thoroughly with the spice mixture until evenly coated.
Step 2: Pressure cook until pull-apart tender
Add the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke to an electric pressure cooker (such as an Instant Pot). Nestle in the seasoned pork chunks in a single layer as much as possible.
Lock the lid and cook on High Pressure for 60 minutes. When the cook time ends, let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
Step 3: Shred the pork and sauce it
Transfer the pork to a large bowl (leave the cooking liquid in the pot). Shred the pork with two forks, discarding any large pieces of fat.
Switch the pressure cooker to Sauté and simmer the cooking liquid for 10 minutes to slightly reduce and concentrate flavor. Turn off the heat.
Add the shredded pork back to the pot (or pour some of the reduced cooking liquid over the shredded pork in the bowl) and toss with 3/4 cup BBQ sauce. Keep warm.
Step 4: Make the lime crema and prep toppings
In a small bowl, whisk together the sour cream, lime juice, kosher salt, and 2 tbsp water. Add up to 2 tbsp more water, 1 tablespoon at a time, until it’s thin enough to drizzle.
Drain the pickled jalapeños. Finely dice the red onion and chop the cilantro. Set everything within easy reach for quick assembly.
Step 5: Preheat the oven and set up your tray
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup (optional but helpful).
Spread the tortilla chips in an even layer, keeping them mostly single-layer so they stay crisp. If you like extra-cheesy nachos, you can add a light second layer of chips, but avoid piling too high.
Step 6: Build and bake the nachos
Sprinkle about half the shredded cheese evenly over the chips. Spoon on the pulled pork in bite-size clumps, then top with the remaining cheese.
Bake at 425°F for 8 minutes (for softer melt) or 10 minutes (for more bubbling and browning) until the cheese is fully melted and glossy.
Step 7: Finish with drizzles and toppings, then serve
Immediately drizzle the nachos with the remaining 1/2 cup BBQ sauce and the lime crema.
Scatter over the pickled jalapeños, red onion, and cilantro. Serve right away while the chips are still crisp and the cheese is stretchy.
Pro Tips
- Use thick chips. Restaurant-style tortilla chips hold up best under pulled pork and sauce.
- Layer strategically. Cheese first helps “glue” toppings to chips; finishing toppings (jalapeños, onion, cilantro) go on after baking for freshness and crunch.
- Keep drizzles controlled. For maximum crispness, drizzle BBQ sauce and crema in thin ribbons instead of soaking the whole tray.
- Make it smoky without a smoker. The combo of smoked paprika plus 1 tsp liquid smoke gives that backyard-BBQ vibe fast.
- Don’t overbake. Bake just until cheese melts; longer baking can dry out the pork and soften chips.
Variations
- Extra-loaded: Add 1 cup drained black beans and 1 cup roasted corn (toss on before baking) for a heartier tray.
- Sweet-heat: Swap standard pickled jalapeños for candied jalapeños, and add a pinch of chipotle powder to the crema.
- Fast shortcut: Use 2 lb store-bought refrigerated pulled pork. Warm it with 1/2 cup BBQ sauce and 1 tsp smoked paprika, then proceed with nacho assembly.
Storage & Make-Ahead
Nachos are best eaten immediately, but you can absolutely prep components ahead. Make the pulled pork up to 3 days in advance and refrigerate in an airtight container with some of its juices; reheat gently (microwave or stovetop) until steaming hot. The crema can be made up to 2 days ahead; whisk before using and add a teaspoon of water if it thickens. For parties, set up a “nacho bar” with hot pork in a slow cooker on Warm, then bake chips and cheese to order so everything stays crisp.
Nutrition (per serving)
Approximate, based on 8 appetizer servings: 620 calories; 28 g protein; 52 g carbohydrates; 34 g fat; 4 g fiber; 14 g sugar; 1100 mg sodium.
