Searching for the best pulled pork nachos recipe? Look no further! These Pulled Pork Trash Can Nachos take your nacho game to a whole new level—layered high with smoky, slow-cooked pulled pork, crispy tortilla chips, melty cheese, and all your favorite toppings. This is the perfect dish for game day, backyard BBQs, or any occasion where you want to impress your guests with an epic nacho tower.
In this recipe, we’ll show you how to make pulled pork from scratch, assemble the perfect nachos, and create the viral “trash can” presentation for a show-stopping reveal. Let’s get started!
Why You’ll Love This Recipe
✅ Perfect for BBQ lovers – Smoked pulled pork takes these nachos to another level.
✅ Fun & dramatic presentation – The “trash can” stacking method creates an unforgettable nacho experience.
✅ Easy to customize – Add your favorite toppings like guacamole, pico de gallo, or extra cheese!
✅ Great for parties – Serve this at a football watch party, summer cookout, or family gathering, and watch everyone dig in.
Ingredients for Pulled Pork Nachos
Pulled Pork Ingredients
- 1 (5-6 lb) pork shoulder
- ¼ cup yellow mustard
- ¼ cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- ¼ cup brown sugar
- 2 tbsp paprika
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 cup apple juice
Nacho Ingredients
- 1 (13 oz) bag tortilla chips
- 1 (16 oz) can refried beans
- 1 lb pulled pork
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 cup salsa
- 2+ cups shredded cheddar cheese
- ¼ cup sliced jalapeños
- ¼ cup sliced black olives
- Sour cream (for serving)
How to Make Pulled Pork for Nachos
Step 1: Marinate & Prep the Pork
- In a small bowl, mix yellow mustard, apple cider vinegar, and Worcestershire sauce. Coat the pork shoulder and let it marinate in the fridge for at least 4 hours (or up to 24 hours).
- In another bowl, mix brown sugar, paprika, salt, garlic powder, onion powder, and cayenne pepper to create a dry rub.
- Remove the pork from the fridge, let it rest at room temperature for 30 minutes, then coat it evenly with the dry rub.
Step 2: Smoke the Pork
- Preheat your smoker to 225-250°F (107-121°C).
- Smoke the pork shoulder for 6-8 hours, until the internal temperature reaches 195-205°F (90-96°C).
- Halfway through, pour apple juice over the pork to keep it moist.
- Once cooked, let it rest for 30 minutes, then shred it using two forks.
How to Make Trash Can Nachos
Step 3: Build the Ultimate Nachos
- Preheat your oven or grill to 400°F (204°C).
- Heat the corn, black beans, and refried beans according to can instructions.
- Spread tortilla chips on a large baking sheet in a single layer.
- Add a generous layer of cheese, then pulled pork, beans, corn, and another layer of cheese.
- Bake or grill until the cheese is fully melted and bubbly.
Step 4: Assemble the Trash Can Nachos
- Take a large tin can (110-ounce size works best) and remove the top and bottom. Be careful of sharp edges!
- Using a spatula, carefully layer the nachos inside the can, stacking them all the way to the top.
- Once full, place the can on a serving platter and prepare for the big reveal.
Step 5: The Nacho Reveal & Toppings
- Carefully lift the can to unveil your epic tower of nachos!
- Top with jalapeños, olives, salsa, and a big dollop of sour cream.
- Serve immediately and enjoy the ultimate pulled pork nachos experience!
Pro Tips for the Best Pulled Pork Nachos
🔥 Use smoked pulled pork for the best flavor, but if you’re short on time, store-bought pulled pork works too.
🧀 Go heavy on the cheese – a mix of cheddar and Monterey Jack adds the perfect gooey texture.
🌶 Customize your toppings – try adding guacamole, pico de gallo, or pickled onions for extra flavor.
🍻 Pair with drinks – these nachos go great with cold beer, margaritas, or sweet tea.
FAQs About Pulled Pork Nachos
Q: Can I make this without a smoker?
A: Yes! You can cook the pork in a slow cooker on low for 8-10 hours or in the oven at 300°F (150°C) for 5-6 hours.
Q: What’s the best cheese for nachos?
A: Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully and add rich flavor.
Q: How do I keep nachos from getting soggy?
A: Layer cheese first! It creates a barrier between the chips and moist toppings. Also, serve immediately after assembling.
Final Thoughts: Make These Trash Can Nachos Today!
Now that you know how to make Pulled Pork Trash Can Nachos, it’s time to fire up the grill, gather your friends, and enjoy this crowd-pleasing, over-the-top BBQ dish. Whether you’re hosting a game day party or just craving the best nachos ever, this recipe delivers big flavors, fun presentation, and serious wow-factor.
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