Loaded Pulled Pork Nachos in a Cast Iron Skillet
Crowd-pleasing loaded nachos with melt-in-your-mouth, shredded pork. Serve with all your favorite toppings. Sliced avocado is an absolute must in my book!
Nachos!
When I don’t have much time to cook, nachos are one of my favorite dinners to make. It’s an all in one meal that makes everyone happy. If your pork is already cooked, you can have this ready in under 10 minutes!
Pulled pork, how I love thee. So versatile and soooo GOOD! I used my recipe for slow cooker pulled pork from my 5 Recipes 5 Ingredients cookbook. It isn’t cooked in a sauce so it can adapt to the flavors of any recipe. If that interests you, grab it here:
I like to make a big batch and then freeze it in smaller portions for recipes like these pulled pork nachos. Just freeze in freezer bags and then thaw and eat! Of course, any other pulled pork recipe would work in this dish too! Just know that if it has a different sauce or seasoning on it, it will change the flavor of these nachos.
This is more of a method than a recipe. If you like more cheese than I do, add more cheese! Prefer red salsa to salsa verde, go for it! Make it your own!
I mix the pork with a little taco seasoning for extra flavor. I have a great recipe where you can make your own HERE.
Put a layer of your favorite corn chips in the bottom of the skillet and top them with your favorite cheese. We like to use a combination of sharp cheddar and Colby Jack, but you can use anything you like!
Top with half of your pulled pork, and then another layer of cheese. Repeat this step. Chips, cheese, pork, cheese.
Drizzle with your favorite salsa verde, and pop your skillet into a 375-degree oven for about 7 minutes or until the cheese is melty and starting to brown. Oh yum!
While the nachos are cooking, slice up the romaine lettuce and avocado. Toss both with a little lime juice and salt. We also like to add fresh cilantro and another squeeze of lime to the top of ours! So good!
Once the nachos are out of the oven, cover them with your other toppings, a blob of sour cream and dinner is DONE!
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I use the instant pot above or a slow cooker to make the pulled pork.
Here is my favorite cast iron skillet:
Pulled Pork Skillet Nachos
Ingredients
- 1/2 bag tortilla chips
- 3/4 cups sharp cheddar cheese
- 3/4 cups colby jack cheese
- 1 – 1 1/4 cups pulled pork
- 1 tbs taco seasoning
- 1/8 cup salsa verde
- 3/4 cup romaine lettuce
- 1 small avocado
- 1/4 tsp cumin
- 1 lime
Optional
- 1/4 cup sour cream
- 2 tbs cilantro
- extra salsa verde
Instructions
- Preheat the oven to 375 degrees
- In a small bowl mix the pulled pork with the taco seasoning until well combined.
- Grate the cheese if you need to, then in another small bowl mix the cheeses together.
- Layer half of the chips in a large cast iron skillet or any oven safe skillet. Just covering the bottom of the skillet.
- Add 1/4 of the cheese mixture.
- Add half of the pork mixture, and then another 1/4 of the cheese mixture.
- Put another layer of chips on top of that.
- Repeat the layers; Cheese, pork, cheese.
- Drizzle the top with the salsa verde.
- Put in the oven for 5-8 minutes until the cheese melts and the outter chips just start to brown a little.
- While the nachos are in the oven, dice the avocado. Place it in a bowl and toss it with 1 tbs of juice from the lime, the cumin, and salt to taste.
- Thinly slice the romaine lettuce. Place it in another bowl and toss it with the remaining lime juice and salt to taste. (If you prefer plain lettuce you can leave this step out.)
- If using cilantro, chop it now.
- Pull the skillet out of the oven and top the nachos with the lettuce, avocado, cilantro. Serve with sour cream and extra salsa.
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