Slow cooker BBQ pulled pork nachos

Macros (makes 6 servings):

 Protein: 65
    Carbs: 86
         Fat: 86
Calories: 1378

 Grocery List:

  • Pork Shoulder – 42 oz (~2.6 lbs)
  • BBQ sauce – one 18 oz bottle (I used Sticky Fingers Sweet Kentucky Bourbon)
  • Root beer – one 16 oz bottle (I used A&W)
  • Onions – two medium sized
  • Tortilla chips – two 10 oz bags (I used Organics yellow corn tortilla chips)
  • Shredded Mexican cheese – two 8 oz bags
  • Daisy Lite Sour cream – one 16 oz container
  • Guac – one 10 oz container (I used Star Market fresh made guac)
  • Pico de gallo – one 10 oz container (I used Star Market fresh made pico)
  • Green onions – one stalk
  • Seasonings – garlic powder, onion powder, paprika, salt, pepper, old bay, Rendezvous famous seasoning


  1. Spray the inside of a slow cooker with non-stick spray
  2. Peel one onion. Slice in half and add to slow cooker. Peel & dice the other onion and save as a nacho topping.
  3. Add pork shoulder to the slow cooker along with the seasonings and root beer
  4. Cook on high for 5 hours
  5. Remove from the slow cooker and place the pork in a large bowl. Shred the pork and toss with the whole bottle of BBQ sauce. Set aside.

            Pro tip: Use bear paws to shred!

  6. Assemble the nachos the day of consumption
    – Pre-heat oven or toaster oven to 400 ºF
    – Line a small baking sheet with foil. Spray with non-stick spray
    – Add 2 servings of tortilla chips. Spread evenly.t
    – Top with 2 servings of shredded cheese and 7 oz of the pulled pork
    – Cook in the oven for 5 mins
    – Add guac, sour cream, diced onions, chopped green onion, and pico de gallo as toppings

            Pro tip: I made my nachos in the toaster oven
           (Model: Panasonic NB-G110P)

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