clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Central BBQ-Style Barbecue Nachos

Central BBQ-Style Barbecue Nachos

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 7 hr
  • Total Time: 7 hours 30 min + overnight marinating time
  • Yield: 12 servings 1x
  • Category: Snack/Appetizer


  • 2 tablespoons brown sugar
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 (3-pound) pork shoulder roast (Boston butt)
  • 2 cups barbecue sauce
  • Tortilla chips
  • 1 teaspoon dry rub
  • 1 (15-ounce) can nacho cheese sauce
  • 2 cups Cheddar jack cheese, shredded


To prepare the pulled pork:

  1. In a small bowl, stir together the brown sugar, chili powder, paprika, garlic powder, salt, pepper and cayenne. Reserve 1 tablespoon of the dry rub. Rub the remaining on the pork shoulder. Wrap the pork shoulder in plastic wrap, and refrigerate at least 4 hours up to overnight.
  2. Place the pork in a large crockpot and cook until the roast is fork-tender, about 7 hours.
  3. Transfer the pork to a cutting board, and use two forks to shred the pork. Return the shredded pork to the crock pot.
  4. Add the barbecue sauce to the crock pot. Stir to coat well.

To assemble the nachos:

  1. Preheat an oven broiler.
  2. On a large stone or baking sheet, create a nest of tortilla chips. Top with the pulled pork.
  3. Slather the pork with the nacho cheese sauce. Sprinkle the shredded cheese over the nachos.
  4. Sprinkle the reserved 1 tablespoon of dry rub over the cheese sauce.
  5. Position the nachos under the broiler. Broil until the shredded cheese melts, about 3 minutes. Serve immediately.


You can save time by preparing 1 (16-ounce) package of store-bought pulled pork. You’ll still want to make 1/4 of the dry rub recipe to sprinkle on top of the nachos.