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Savory Smoky BBQ Pulled Pork Nachos Recipe with Jalapeño Slaw and Queso

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A flavorful and indulgent recipe featuring slow-cooked smoky BBQ pulled pork layered on crispy tortilla chips, topped with fresh jalapeño slaw and creamy homemade queso. Perfect for casual gatherings or game day.

Ingredients

Scale
  • 2 lbs pork shoulder (boneless, trimmed)
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup BBQ sauce (Sweet Baby Ray’s recommended)
  • ½ cup apple cider vinegar
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large jalapeño, thinly sliced (seeds removed for milder heat)
  • ½ cup shredded carrots
  • ¼ cup chopped fresh cilantro
  • 3 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • Salt and pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (or cornstarch/gluten-free blend for GF)
  • 1½ cups whole milk (warm)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1 small jalapeño, finely diced (optional)
  • 1 large bag sturdy tortilla chips
  • Fresh cilantro leaves for garnish
  • Optional: sliced avocado or pickled jalapeños for topping

Instructions

  1. Prepare the Pulled Pork: Mix smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper in a small bowl. Rub the spice blend all over the pork shoulder.
  2. Place the pork in a slow cooker. Pour BBQ sauce and apple cider vinegar around the pork, avoiding pouring directly on top to keep the rub intact.
  3. Cover and cook on low for 8-10 hours until pork is fork-tender and shreds easily.
  4. Remove pork and shred with two forks, discarding excess fat. Mix shredded pork back with juices in slow cooker and keep warm.
  5. Make the Jalapeño Slaw: Combine shredded green and red cabbage, shredded carrots, sliced jalapeño, and chopped cilantro in a large bowl.
  6. Whisk mayonnaise, lime juice, honey, salt, and pepper in a small bowl until smooth. Pour over cabbage mixture and toss to coat evenly. Refrigerate for at least 30 minutes.
  7. Prepare the Queso: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux.
  8. Slowly whisk in warm milk, cooking until mixture thickens (about 5 minutes).
  9. Lower heat and stir in shredded cheddar and Monterey Jack cheeses until melted and smooth. Add diced jalapeño if using and season with salt. Keep warm on low heat.
  10. Assemble the Nachos: Spread tortilla chips on a large oven-safe platter or baking sheet.
  11. Spoon pulled pork evenly over chips, then drizzle with warm queso.
  12. Add dollops of jalapeño slaw on top.
  13. Place under broiler for 2-3 minutes to bubble cheese and crisp edges, watching closely to avoid burning.
  14. Garnish with fresh cilantro leaves and optional sliced avocado or pickled jalapeños before serving.

Notes

For gluten-free, substitute flour in queso with cornstarch or gluten-free blend and verify BBQ sauce is gluten-free. For dairy-free, use plant-based milk and cheese alternatives. Use thick, sturdy tortilla chips to prevent sogginess. Reheat queso gently with milk if it tightens. If pork seems dry, stir in extra BBQ sauce. Broil nachos carefully to avoid burning.

Nutrition

Keywords: BBQ pulled pork, nachos, jalapeño slaw, queso, smoky, slow cooker, game day, party food, comfort food

Find it online: https://morselora.com/savory-smoky-bbq-pulled-pork-nachos-recipe-with-jalape-n-o-slaw-and-queso/