Spicy pulled pork nachos
, Updated Nov 13, 2018
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Got a party going on? Serve these amazing pulled pork nachos and make everyone happy! If you use leftover pulled pork, this recipe comes together in minutes!
Published in June 2014, updated in November 2018
These Korean pulled pork nachos were inspired by the fabulous street food I enjoyed at Food Blogger Connect back in 2014 … where does the time go?
The spicy pulled pork would be fantastic served in a bun, but it is out-of-this-world amazing served on tortilla chips with fresh salsa and avocado crema. I may never eat anything else ever again!
There’s several recipes for pulled pork on this blog. You can make it in the oven, your slow cooker or in the Instant Pot! All methods yield delicious results so choose whichever is most convenient. You can even make vegan “pulled pork” using jackfruit – it really tastes amazing!
Check out these pulled pork recipes
- Instant Pot pulled pork recipe
- Bourbon and coke pulled pork tostadas with quick corn salsa
- Vegan jackfruit “pulled pork” tacos with grilled pineapple
- Slow Cooker Mole Pulled Pork Enchiladas
You will need
- Lightly salted tortilla chips
- Freshly grated cheddar cheese
- Pulled pork (see recipe below or use your favourite)
- Pico de gallo
- Avocado crema
- Hot sauce (such as Sriracha) or bbq sauce
How to make pulled pork nachos
Step 1. Spread the tortilla chips on a large rimmed baking sheet lined with baking paper. Top with the pulled pork.
Step 2. Transfer onto a platter. Sprinkle with the cheese and place in a preheated oven for 5-7 minutes or until cheese is melted. Cool slightly
Step 3. Spoon some of the pico de gallo on top of the nachos and add the avocado dressing. Drizzle with hot sauce and dive in!
Alternatively pile your tortilla chips onto a large plate, add the pork and cheese and microwave until the cheese melts.
Check out these amazing recipes from Celebrating Food bloggers!
- Cheesecake Dessert Nachos from Ashlee Marie
- Nacho Soup from Creations by Kara
- Hawaiian Barbecue Chicken Nachos from Crumb
- Buffalo Chicken Nachos from Savory Experiments
- Easy Dessert Nachos from Real Mom Kitchen
- Vegan Nacho Cheese from Namely Marly
- Instant Pot Pulled Pork Nachos from 365 Days of Slow Cooking and Pressure Cooking
- Chicken Fajita Nachos from The Baker Upstairs
- Spicy pulled pork nachos right here!
- Homemade nacho cheese sauce My Mommy Style
- Fully-loaded vegetarian sweet potato nachos with guacamole and salsa from blog archives
Spicy pulled pork nachos
Ingredients
- For the pulled pork
- 700 g | 1.5lbs pork shoulder joint
- 3 tbsp Kochujang (Korean chili pepper paste)
- Juice of 1 small lime
- 2 tbsp dark brown sugar
- 2 tbsp soy sauce
- 2 tbsp Chinese rice wine or rice vinegar
- 1 tsp Worcestershire sauce
- 1 tsp coarse sea salt
- 2 green bell peppers , roughly chopped
- 1 red onion , roughly chopped
- 4 cloves garlic , crushed
- 1 tsp freshly minced ginger
- 60 ml | 1/4 cup water
- Freshly ground pepper
- 1 tbsp vegetable oil
For the pico de gallo
- 4-5 small tomatoes , de-seeded and finely choped
- (I used a mix of green, yellow and red tomatoes)
- 1 small green chili , finely chopped
- 1 small red onion , finely chopped
- 1 small garlic clove , minced
- 2 tbsp lime juice
- 1 tbsp fresh coriander (cilantro), finely chopped
- Pinch ancho chili powder
For the avocado cream
- 1 small ripe avocado
- 3 tbsp fat-free Greek yogurt
- Juice of 1 small lime
- 1 tsp salt
- 1 tbsp fresh coriander (cilantro)
- 1-2 tbsp olive oil
- Pinch ancho chili powder
To serve
- Serves 4 as a shared plate
- Freshly grated cheddar cheese (as much as you like!)
- Limes , quartered
- Hot sauce (such as Sriracha) optional
- Lightly salted tortilla chips , 1-2 large bags
Instructions
Make the pulled pork
- Preheat the oven to 160 | 320F.
- Put the chopped vegetables in an ovenproof lidded dish.
- Heat the oil in a pan and brown the pork on all sides for a couple of minutes. Set aside until cool enough to handle.
- Rub the meat with the chili paste, ginger, salt and brown sugar and place on top of the vegetables.
- Add the water, lime juice, soy, Worcestershire sauce, rice wine and season with pepper.
- Cover and roast for 3 hours or until meat is fork tender.
- Place the pork on a plate and cover with foil to rest while you prepare the sauce.
- Pour all the vegetables and meat juices in a small pot and bring to the boil. Reduce the heat to a rolling simmer and cook for 10 minutes until sauce reduces.
- Sieve the sauce into a bowl, pressing on the vegetables with the back of a spoon.
- Remove any large pieces of fat from the meat then shred using two forks (or your fingers). Add the sauce and toss to combine.
Make the pico de Gallo
- Mix everything together in a bowl and season with salt and the chili powder. Best served freshly made.
Make the avocado cream
- Either pulse everything together in a mini chopper or mash with a fork until completely smooth.
Make the nachos
- Spread the tortilla chips on a large rimmed baking sheet lined with baking paper. Top with the pulled pork.
- Transfer onto a platter. Sprinkle with the cheese and place in a 200°C (400°F) preheated oven for 5-7 minutes or until cheese is melted. Cool slightly
- Spoon some of the pico de galloon top of the nachos and add some avocado dressing.
- Drizzle with hot sauce and dive in!
Notes
I am literally obsessed with gochujang right now, so I’m loving how you’ve used it here with more traditional toppings to give these nachos a Mexi-Korean twist. This is going straight to the top of my must-make list!
I love it too!!
Your photos are so colorful and I’m a big fan of spicy, so it looks like great seasonings for these nachos. I’m gonna have to make a vegan version inspired by your recipe. Thanks!