Instant Pot Pulled Pork Nachos

Table of Contents

why make this recipe

Instant Pot Pulled Pork Nachos are an absolute crowd-pleaser. They combine two favorites: pulled pork and nachos. With tender, flavorful pork and melted cheese on a bed of crunchy tortilla chips, this dish is perfect for parties, game days, or a cozy family dinner. Plus, making the pork in an Instant Pot means you can achieve tender, juicy meat in a fraction of the time compared to traditional methods.

how to make Instant Pot Pulled Pork Nachos

Ingredients :

• 3-4 lbs Pork Butt (or Shoulder), cut into large chunks
• 1 cup Chicken Broth or Apple Juice
• 1/2 cup BBQ Sauce
• 2 Tbsp Apple Cider Vinegar
• 2 Tbsp Brown Sugar
• 1 Tbsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 large bag Sturdy Tortilla Chips
• 2 cups Sharp Cheddar Cheese, shredded
• 1 cup Monterey Jack Cheese, shredded
• 1/2 cup Pickled Jalapenos
• 1/4 cup Red Onion, finely diced
• Fresh Cilantro, chopped
• Sour Cream or Mexican Crema
• Diced Tomatoes or Salsa
• Extra BBQ Sauce for drizzling

Directions :

1. In a small bowl, whisk together the dry rub ingredients. Toss the pork chunks in the rub until evenly coated. Place the pork into the Instant Pot. Add the broth (or apple juice), BBQ sauce, and apple cider vinegar. Secure the lid and set to High Pressure for 60 minutes.
2. Once the timer goes off, allow the pressure to release naturally for at least 15 minutes. Carefully remove the pork to a large bowl and shred it with two forks. Toss the shredded meat with a few spoonfuls of the cooking liquid to keep it extra juicy.
3. Preheat your oven to 400F (200C). Line a large rimmed baking sheet with parchment paper or aluminum foil. Spread the tortilla chips in an even layer across the pan, overlapping them slightly to create a solid base.
4. Evenly distribute a generous portion of the shredded BBQ pork over the chips. Sprinkle both types of cheese over the top, followed by the diced red onions and pickled jalapenos.
5. Place the sheet pan in the oven and bake for 8-10 minutes. You want the cheese to be completely melted and bubbly, and the edges of the chips to be slightly toasted.
6. Remove from the oven and immediately add your fresh toppings. Drizzle with sour cream and a little extra BBQ sauce. Serve straight from the sheet pan while hot and crispy.

how to serve Instant Pot Pulled Pork Nachos

Serve these nachos straight from the pan for a fun and casual way to enjoy this dish. Add fresh toppings like cilantro, diced tomatoes, or more pickled jalapenos for extra flavor. Provide extra sour cream and BBQ sauce on the side for guests to add as they like.

how to store Instant Pot Pulled Pork Nachos

If you have leftovers, store the pulled pork separately from the nachos. Place the pulled pork in an airtight container in the fridge for up to four days. For the nachos, it’s best to eat them fresh, but you can store them in a sealed container, though they may lose some crunch.

tips to make Instant Pot Pulled Pork Nachos

• Use a good quality BBQ sauce for the pulled pork to enhance the flavor.
• Let the pork rest for a few minutes after shredding, allowing it to absorb the juices.
• Use sturdy tortilla chips to hold all the toppings without getting soggy.
• Experiment with different cheese blends for varied flavors.

variation (if any)

You can customize these nachos by adding your favorite toppings. Try adding black beans, corn, or sliced olives for extra texture. For a spicier version, use hotter pickled jalapenos or add a sprinkle of crushed red pepper flakes.

FAQs

1. Can I make the pulled pork ahead of time?
   Yes, you can make the pulled pork a day or two in advance. Just reheat before serving on the nachos.

2. Can I freeze leftover pulled pork?
   Yes, the pulled pork can be frozen for up to three months. Just thaw it in the fridge before reheating.

3. Can I use a different meat?
   Absolutely! Chicken or beef can be used instead of pork. Just adjust the cooking time accordingly in the Instant Pot.

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