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Savory Loaded Nachos with Pulled Pork and Beer Cheese Sauce

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A crowd-pleasing recipe featuring slow cooker pulled pork layered over thick-cut tortilla chips and topped with a creamy, tangy beer cheese sauce. Perfect for game day or casual get-togethers.

Ingredients

Scale
  • 3–4 pounds pork shoulder (boneless, trimmed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 cup beer (preferably malty amber ale like Sierra Nevada Pale Ale)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 large bag sturdy tortilla chips (thick-cut)
  • 1 cup black beans, rinsed and drained (optional)
  • 1 cup corn kernels (fresh or frozen)
  • 2 green onions, sliced thin
  • 1 jalapeño, thinly sliced (optional)
  • Fresh cilantro leaves for garnish
  • Sour cream and salsa for serving

Instructions

  1. Trim excess fat from the pork shoulder, then rub it thoroughly with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
  2. Place the seasoned pork into the slow cooker, add chicken broth and apple cider vinegar.
  3. Cover and cook on low for 8 hours or on high for 4-5 hours until the pork is very tender and shreds easily with a fork.
  4. Once done, shred the pork directly in the slow cooker using two forks, mixing it with the juices to keep it moist.
  5. In a medium saucepan, melt the butter over medium heat until foamy but not browned.
  6. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
  7. Gradually whisk in the beer, avoiding lumps.
  8. Bring to a gentle simmer, stirring often, until the mixture thickens (about 5-7 minutes).
  9. Lower the heat and stir in shredded cheddar, Monterey Jack, and Dijon mustard until melted and smooth.
  10. Season with salt and pepper to taste. If the sauce is too thick, add a splash of beer or milk to loosen it.
  11. Preheat your oven’s broiler to high.
  12. Spread tortilla chips in an even layer on a large baking sheet or oven-safe platter.
  13. Scatter black beans, corn, shredded pulled pork, and half the green onions evenly over the chips.
  14. Drizzle half the beer cheese sauce over the top.
  15. Place under the broiler for 3-5 minutes, watching closely, until cheese sauce bubbles and chips start to crisp.
  16. Remove from oven and drizzle the remaining beer cheese sauce and garnish with jalapeño slices, remaining green onions, and fresh cilantro.
  17. Serve immediately with sour cream and salsa on the side.

Notes

Use thick-cut tortilla chips to prevent sogginess. Watch nachos closely under the broiler to avoid burning. The pork and beer cheese sauce can be prepared a day ahead and reheated gently. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use vegan cheese and dairy-free butter alternatives.

Nutrition

Keywords: loaded nachos, pulled pork, beer cheese sauce, game day recipe, slow cooker, comfort food, party food

Find it online: https://lirafood.com/savory-loaded-nachos-with-pulled-pork-and-beer-cheese-sauce-recipe/