Loaded BBQ Pulled Pork Nachos with Avocado Ranch 🤤🔥🧀
A mountain of crispy tortilla chips piled high with tender BBQ pulled pork, creamy avocado ranch, melted cheese, and all your favorite nacho toppings! Perfect for game day or a fun weeknight meal.
Ingredients:
1.5 lbs boneless pork shoulder
1 cup BBQ sauce (your favorite kind!)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 bag (15 oz) tortilla chips
2 cups shredded cheddar cheese
1 ripe avocado
1/2 cup sour cream
1/4 cup mayonnaise
2 tbsp lime juice
1 tbsp chopped cilantro
1/4 cup chopped red onion
1 jalapeño, seeded and minced (optional)
Pickled jalapeños (optional)
Shredded lettuce (optional)
Diced tomatoes (optional)
Instructions:
1. Prepare the Pulled Pork: Preheat your oven to 300°F (150°C). Season the pork shoulder generously with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the seasoned pork in a slow cooker or Dutch oven. Pour 1 cup of BBQ sauce over the pork. Cook on low for 6-8 hours, or until the pork is fork-tender and easily shreds. Once cooked, shred the pork with two forks and stir in the remaining BBQ sauce.
2. Make the Avocado Ranch: While the pork is cooking, prepare the avocado ranch. In a medium bowl, mash the avocado with a fork. Stir in the sour cream, mayonnaise, lime juice, cilantro, and minced jalapeño (if using). Season with salt and pepper to taste.
3. Assemble the Nachos: Spread a layer of tortilla chips on a large baking sheet. Top with half of the shredded pulled pork, then half of the shredded cheddar cheese. Repeat layers with remaining pulled pork and cheese.
4. Bake & Serve: Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the cheese is melted and bubbly.
5. Garnish & Enjoy: Remove from the oven and top generously with the avocado ranch, chopped red onion, pickled jalapeños (if using), shredded lettuce (if using), and diced tomatoes (if using). Serve immediately and enjoy!