Smoked Pulled Pork Nachos

Bring the flavors of your favorite barbecue joint right into your home with these Smoked Pulled Pork Nachos. Using a Masterbuilt smoker and lump charcoal, this recipe takes the classic nachos to a new level, combining smoky, tender pork with vibrant, fresh toppings for a dish that’s perfect for game day, a family gathering, or just a decadent treat.

These Smoked Pulled Pork Nachos are a crowd-pleaser, delivering a delightful combination of textures and flavors that are sure to impress. Whether for a casual snack or a special occasion, they offer a delicious twist on a classic dish. Enjoy the crunch of the chips, the richness of the smoked pork, and the fresh zing from the toppings all in one bite!

Instructions

Prepare the Pork

1. 01

   In a small bowl, mix together paprika, garlic powder, onion powder, ground cumin, salt, black pepper, and cayenne pepper to make the dry rub.

2. 02

   Rub the spice mixture all over the pork shoulder, ensuring it is well-coated

3. 03

   Preheat your Masterbuilt smoker and bring it to a temperature of 255°F. Fill with lump charcoal and add wood chips or chunks.

4. 04

   Place the pork shoulder in the smoker and smoke for about 6-8 hours, or until the meat reaches an internal temperature of 195°F (90°C) and is tender enough to pull apart.

Shred the Pork

5. 05

   Remove the pork shoulder from the smoker and let it rest for about 20 minutes

6. 06

   Using two forks, shred the meat into bite-sized pieces, discarding any excess fat.

Assemble the Nachos

7. 07

   Preheat the oven to 375°F (190°C).

8. 08

   On a large ovenproof platter or baking sheet, spread out a layer of tortilla chips.

9. 09

   Evenly distribute the shredded smoked pork over the chips.

10. 10

    Sprinkle the shredded cheese over the pork and chips.

11. 11

    Place the nachos in the oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly.

Add the Toppings

12. 12

    Remove the nachos from the oven.

13. 13

    Evenly distribute pico de gallo, dollops of guacamole, and sour cream over the hot nachos.

14. 14

    Scatter pickled jalapeños and chopped cilantro over the top.

Serve

15. 15

    Serve the nachos immediately while hot and gooey.