Loaded pulled pork nachos with salsa and avocado crema
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5 from 1 vote

Spicy pulled pork nachos

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! Recipe time given below is for making the pulled pork from scratch.
Prep Time15 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 35 mins
Course: Appetizer / Party food
Cuisine: American
Keyword: pulled pork nachos
Servings: 4
Author: Lucy Parissi | Supergolden Bakes


  • 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


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!


Recipe timing given if you make the pulled pork from scratch following the recipe.
You can use any pulled pork recipe to top your nachos with. Here are some options
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