On New Year’s Day, we ended up making pulled pork in a slow cooker for barbecue tacos and we had so much leftover that we decided to make pulled pork nachos with queso blanco this weekend.
There are different ways to do nachos. You can make nachos with shredded cheese and bake them with the toppings. Or you can make nachos with queso! We decided on the queso blanco and they were sooo good. No shredded cheese should top these bad boys.
I’ve made a slow cooker pulled pork before and decided to use the same dry rub as before. It’s a pretty universal recipe because you can use it with barbecue sauce, plain, or with pico de gallo and salsa. The pork combines well with whatever recipe you are aiming to try. I’ve added the slow cooker pulled pork recipe below for reference.
We used Tostitos Cantina Thin and Crispy tostada chips for this recipe and I think they are one of the best store bought chips around. We baked chips in the oven for a bit to make them nice and toasty. This is optional.
Let me know how these nachos turn out for you!
Pulled Pork Nachos
Perfect for a crowd pleaser.
Slow Cooker Pulled Pork Ingredients
- 4-6 pounds boneless pork butt
- /2 cup brown sugar
- 1/2 tbsp onion powder
- 1/2 tbsp paprika
- 1/2 tbsp minced garlic, dried
- 1 tbsp Lawry’s seasoned salt
- 1/4 tsp cayenne pepper
Nachos & Queso Blanco Ingredients
- Bag of Tostada Chips
- 8 ounces (1 block) cream cheese
- 1 pound of American white cheese
- 1 tablespoon salted butter
- 4 ounces (1 can) diced green chiles
- 2/3 cup whole milk
- 1 cup tomato, chopped in chunks
- 1/4 cup serrano peppers, chopped
- 1/4 cup yellow onion, finely chopped
- 1 tablespoon cilantro, finely chopped
- 1 lime
- 1 can pickled jalapenos
Directions for Slow Cooker Pulled Pork
- To cook the pulled pork in a slow cooker, get a small bowl and add brown sugar, onion powder,
paprika, minced garlic, seasoned salt, cayenne pepper, and black pepper.
- Mix the dry ingredients well to make a dry rub.
- Place thawed pork butt into the slow cooker.
- Coat the meat in the dry rub seasoning until there is no more dry rub left.
- Cook on low or high setting.
- Once the pork is done, take two forks and begin shredding the pork inside the cooker.
- For the nachos, begin by preheating oven to 350°F.
- In a medium-size saucepan, add cream cheese, American white cheese, butter, and milk until melted.
- Next, add green chiles to queso and mix well. Set queso aside on low-medium heat until ready to serve.
- Make your pico de gallo by combining the chopped tomatoes, serrano peppers, onion, cilantro, and lime in a bowl. Mix well.
- Next, pour chips into a pan and place in oven to heat for 5 minutes. Do not overcook because chips will burn easily.
- Once your chips are ready, make your nachos as desired with queso, pulled pork, pico de gallo, and pickled jalapenos.