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Flavorful Smoked Pulled Pork Nachos Recipe with Easy Jalapeño Cheese Sauce

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These smoky, tender pulled pork nachos are layered with a creamy, mildly spicy jalapeño cheese sauce, perfect for game nights or casual gatherings. The recipe features slow-smoked pork shoulder and a homemade cheese sauce that clings to every chip.

Ingredients

Scale
  • 4–5 pounds pork shoulder (Boston butt), trimmed of excess fat
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • Apple wood chips for smoking (or hickory for stronger smoke flavor)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour (or gluten-free flour blend for GF option)
  • 1 cup whole milk (or dairy-free milk like oat or almond for lactose intolerance)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 fresh jalapeños, seeded and finely chopped (leave seeds in for extra heat)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 large bag of sturdy tortilla chips
  • 1/2 cup pickled jalapeños (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup diced red onion
  • 1 ripe avocado, diced or sliced
  • Sour cream or Mexican crema, for drizzling

Instructions

  1. Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub the spice blend all over the pork evenly. Let rest uncovered in the fridge for at least 2 hours or overnight.
  2. Preheat smoker to 225°F (107°C). Add apple wood chips to the firebox. Place pork fat side up on smoker grate. Smoke for 1.5 to 2 hours per pound until internal temperature reaches 195°F (90°C), about 8-10 hours.
  3. Remove pork from smoker and tent with foil. Rest for 30-45 minutes. Shred pork into bite-sized pieces, discarding excess fat and bone.
  4. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until light golden. Slowly whisk in milk, stirring constantly to avoid lumps. Cook until sauce thickens, about 4-5 minutes.
  5. Reduce heat to low. Add shredded cheddar, Monterey Jack, chopped jalapeños, smoked paprika, salt, and pepper. Stir until cheese melts and sauce is smooth. Remove from heat.
  6. Preheat oven to 350°F (175°C). On a large baking sheet, spread half the tortilla chips evenly. Scatter half the smoked pulled pork over chips, then drizzle half the jalapeño cheese sauce. Repeat layers with remaining chips, pork, and cheese sauce.
  7. Sprinkle diced red onions and pickled jalapeños over the top. Bake for 10-12 minutes until cheese sauce bubbles and nachos are warmed through.
  8. Remove from oven. Top with fresh cilantro and diced avocado. Add dollops of sour cream or Mexican crema as desired. Serve immediately.

Notes

Let the pork rest properly after smoking to ensure juicy shredded meat. Stir cheese sauce constantly to avoid lumps; add more milk if sauce thickens too much. Use thick, sturdy tortilla chips to prevent sogginess. For extra crispy nachos, broil for last 2 minutes but watch closely to avoid burning. Pre-shredded cheese can save time but use high-quality for best meltability. Leftovers reheat best in oven, not microwave.

Nutrition

Keywords: smoked pulled pork, nachos, jalapeño cheese sauce, game day recipe, smoky pork, easy cheese sauce, party food

Find it online: https://blairrecipes.com/flavorful-smoked-pulled-pork-nachos-recipe-with-easy-jalape-n-o-cheese-sauce/