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Loaded July 4th Pulled Pork Nachos Bar

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A festive and easy-to-assemble nacho bar featuring smoky pulled pork, melty cheese, and fresh toppings, perfect for summer parties and casual gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 cup barbecue sauce (recommend Sweet Baby Ray’s)
  • 1/2 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1 large bag sturdy tortilla chips (thicker, restaurant-style)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice)
  • 1/2 cup sliced jalapeños (fresh or pickled)
  • 1/2 cup sliced black olives
  • 1/2 cup chopped green onions
  • 1 cup guacamole (store-bought or homemade)
  • 1/2 cup sour cream or Mexican crema
  • Fresh cilantro leaves for garnish

Instructions

  1. Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the spice blend all over the pork shoulder. Place pork in slow cooker.
  2. Pour barbecue sauce, apple cider vinegar, and brown sugar over pork. Cover and cook on low for 8 hours or until pork is fork-tender. If using pressure cooker, cook on high pressure for 60 minutes, then natural release.
  3. Shred pork with two forks directly in slow cooker, mixing with juices. Keep warm.
  4. While pork cooks, chop pico de gallo ingredients, slice jalapeños, olives, and green onions. Set aside guacamole and sour cream.
  5. Preheat oven to 375°F (190°C). Spread tortilla chips evenly on a large baking sheet. Sprinkle half the shredded cheddar and Monterey Jack cheese over chips.
  6. Distribute a generous layer of shredded pulled pork over cheese. Add remaining cheese on top of pork.
  7. Bake for 10-15 minutes until cheese is melted and bubbly. Watch closely to avoid burning chips.
  8. Remove from oven and immediately top with pico de gallo, jalapeños, black olives, green onions, dollops of guacamole, sour cream, and fresh cilantro.
  9. Serve warm and let guests build their own plates from the nacho bar.

Notes

To keep chips crispy longer, serve toppings on the side. Layer cheese between chips to protect from sogginess. Use two kinds of cheese for better flavor and melting. Watch oven time carefully to avoid burning chips. For extra smoky flavor, add chipotle powder to pork rub. Leftover pulled pork can be stored up to 4 days in fridge or 3 months frozen.

Nutrition

Keywords: pulled pork nachos, July 4th recipe, party nachos, slow cooker pulled pork, nacho bar, summer party food

Find it online: https://yumbelle.com/loaded-july-4th-pulled-pork-nachos-bar-recipe-easy-perfect-for-parties/