This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

Nachos are one of my favorite dishes to make whenever I am entertaining my friends and family. These pulled pork nachos are loaded with two types of cheese, corn, black beans, and topped off with pickled jalapeños, red onion, creamy avocado, and cilantro. I partnered with my friends at Tony Chachere’s to create this recipe featuring their pork marinade which is perfect for slow cooking the pork in. These nachos are the ultimate game day food to enjoy and I can’t wait for you to give them a try.

While slow cooking the pork is a little time consuming, it can be done in advance and stored in the refrigerator or freezer so that the day of your gathering, the nachos can be assembled quickly. The pork is tender, and full of flavor making these nachos extra tasty.

These nachos are extra special because I like to use shredded cheese on top of the tortilla chips to get the other ingredients to stick to each chip, and then I finish the nachos off after they are done cooking with melty white queso! Using both shredded and melted queso cheese is the right move to ensure your nachos have cheesy goodness with every bite.

I like to top these nachos with black beans and corn before placing them into the oven, but you can add whatever other ingredients you love to the mix as well.

How to make pulled pork nachos:

• Cook the pork in the slow cooker and then shred the meat. This part can be done in advance.

• Place tortilla chips onto a baking sheet in a single layer.

• Add shredded cheese to the top of the tortilla chips followed by desired amount of pulled pork, black beans, and corn.

• Bake in the oven until the cheese is melty.

• Remove from the oven and add queso over the top followed by avocado, pickled red onions, cilantro, and jalapeños.

• Serve immediately and enjoy!

Tips:

• Use a sturdy tortilla chip that can hold heavier toppings. The thin ones will fall apart as people eat them.

• Shred your cheese yourself instead of using pre-packaged shredded cheese because it will melt much better.

• Wait to add queso and other toppings until AFTER the nachos have baked so that your toppings stay fresh and the chips stay crisp.

Ingredients:

• 2 Lb. Pork Butt

• 1 Bottle Tony Chachere’s Pork Marinade

• 1/2 Cup Water

• 1 Cup Diced Onion

• 3 Garlic Cloves

• 1 Tsp. Tony Chachere’s Original Creole Seasoning

• 1 Bag Tortilla Chips

• 1 Can Black Beans, Drained

• 1 Cup Corn, cut off the Cobb (Can use drained canned corn)

• 1 Cup White Queso

• 2 Cups Shredded Monterey Jack Cheese

For Topping-

• Pickled Jalapeños

• Cilantro

• Pickled Red Onions

• Avocado

• Sour Cream (optional)

Directions:

• Place pork butt into a slow cooker and then pour Tony Chachere’s Pork Marinade and water over the pork and add onions and garlic.

• Cook on low for 6 hours or high for 4 hours. (This can be done the day before.)

• When the pork is done cooking, shred the meat.

• Preheat oven to 350 degrees.

• On a baking sheet layer tortilla chips, Shredded cheese, desired amount of shredded meat over top, followed by black beans and corn.

• Bake for 10 minutes until chips are toasted and ingredients have warmed through and cheese is melty.

• While the nachos are baking, warm the queso until melty.

• Remove the nachos from the oven and then drizzle with desired amount of melted queso on top.

• Top with desired toppings and serve immediately.

These pulled pork nachos are absolutely mouth-watering and a must make the next time you are entertaining or watching the big game.