GF

These loaded pulled pork nachos are the ultimate crowd-pleasing starter, layered with smoky pulled pork, sweet corn, melted cheddar, fresh pico de gallo and pickled red onion. Served with a generous bowl of creamy lime and jalapeño guacamole, sour cream and plenty of fresh lime, they’re perfect for an easy weeknight meal or relaxed entertaining.

Make your own pulled pork from scratch using my favourite recipe here, or keep things simple with leftover pulled chicken or seasoned ground beef.

The best part? The pulled pork can be made ahead and frozen until you need it, making this such a handy recipe to have tucked away when planning meals for guests. This recipe makes more pulled pork than required for the nachos - perfect for tucking away in the freezer for tacos or a quick weeknight meal.

The lime and jalapeño guacamole is what makes these nachos extra special. Its creamy freshness cuts through the smoky, cheesy pork and adds a lovely pop of flavour — plus, there’s something so fun about having a generous bowl on the side for everyone to scoop up as they go.

These are the kind of nachos that are fun, messy and completely delicious. Serve them as a generous starter for a relaxed evening outdoors, alongside another protein as part of a Mexican-inspired feast, or keep them in mind for an easy last-minute dinner when you have overnight guests.

What's in this recipe?

Pulled pork

Pork shoulder
My favourite cut for pulled pork thanks to its generous marbling and connective tissue, which break down during the slow cooking process to create incredibly tender, juicy meat with plenty of flavour.
Olive oil
Used to coat the pork before adding the spice rub, helping the spices stick to the surface and encouraging a beautiful flavourful crust. You can substitute with another neutral oil if preferred.
Smoked paprika, cumin & oregano
This combination gives the pork its signature smoky, earthy flavour. The oregano adds a lovely herby depth that works particularly well with the Mexican-inspired flavours.
Garlic powder & onion powder
Add savoury depth and extra flavour to the spice rub without overpowering the chipotle. I love using both for a really well-rounded pulled pork.
Salt & pepper
Essential for bringing all the flavours together. Freshly ground black pepper also adds a gentle warmth and subtle bite.
Chipotle in adobo
My favourite secret ingredient in this pulled pork — it makes all the flavours sing! Chipotle peppers are smoked jalapeños packed in a rich adobo sauce, adding incredible smokiness, depth and a gentle heat. Use less if you are sensitive to spice; they can be found in many larger supermarkets these days.
Chicken stock
Adds moisture and savoury depth as the pork slowly cooks, creating delicious juices that can be tossed back through the shredded meat.
Tomato paste
Adds richness, savouriness and a subtle sweetness to the cooking sauce, while helping create a beautifully rich coating for the shredded pork.
Lime juice & apple cider vinegar
The acidity balances the richness of the pork and helps all those smoky flavours shine. Lime gives the dish a fresh Mexican-inspired flavour, but lemon can be used as a substitute.
Brown sugar
Adds a touch of sweetness and richness to balance the smoky, spicy flavours. It also helps the pork develop those delicious caramelised, sticky edges when finished under the grill.

Lime & jalapeno guacamole

Avocados
The creamy base of the guacamole. I like to roughly mash them so the finished guac is still a little chunky — we want a party of textures!
Jalapeno
Adds a fresh, subtle heat that makes the guacamole more interesting without overpowering it. Remove the seeds and membranes for a milder flavour.
Garlic
Fresh garlic adds a lovely zing and savoury depth that makes the guacamole really pop. Fresh is best here — I wouldn't substitute jarred garlic.
Coriander
A generous handful of fresh coriander brings brightness and that unmistakable Mexican-inspired flavour. If you're not a coriander fan, simply leave it out or substitute with flat-leaf parsley.
Lime juice & zest
Adds the acidity and freshness that guacamole needs, balancing the richness of the avocado and bringing all the flavours to life. Lemon can be substituted, although lime gives a more authentic Mexican-inspired flavour.
Salt
Brings out the flavour of the avocado and balances the acidity and heat. Don't be afraid to taste and adjust — good guacamole usually needs a little more salt than you expect!

To assemble

Tortilla or corn chips
The essential crunch factor! Choose sturdy chips that can hold up to all the layers of pork, cheese and toppings without immediately breaking.
Corn kernels
Add little pops of sweetness, colour and texture throughout the nachos. Fresh, frozen or canned corn all work well.
Cheddar cheese
I like to grate a fresh block of cheddar for the best flavour and melting texture. Its rich, savoury flavour pairs beautifully with the smoky pork, but you could also use Monterey Jack, Colby or a Mexican-style cheese blend.
Pickled red onion
Adds a punch of acidity, sweetness and zing that cuts through the rich pork and melted cheese. I love making my own, but store-bought pickled onions are a great shortcut and can be left off if preferred.
Pico de gallo
Use store-bought for convenience or make your own with fresh tomatoes, red onion, coriander, jalapeño and lime. You can also use your favourite salsa, but I love pico de gallo here because its fresh, juicy texture stops the nachos from feeling too heavy.
Coriander
A generous scattering of fresh coriander adds colour and a burst of freshness over the top. Substitute with flat-leaf parsley or leave it off if you're not a fan.
Sour cream
Dollop it over the nachos or serve it on the side for guests to scoop up themselves. Its cool, creamy tang balances the smoky pork, spicy jalapeño and salty cheese beautifully.

Step-by-step photos

Mixing together dry rub

Rubbing pork with spices

Mixing up pork sauce

Combining guacamole ingredients

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