Pulled Pork Nachos

A couple weeks ago my husband approached me and said we need to have a serious conversation…about having more nachos in our lives. LOL! Okay, well that’s an easy problem to fix, especially since next Saturday is Cinco de Mayo. No better time to get more nachos into our lives. For our fiesta, we’ll be making these Slow-Roasted Pulled Pork Nachos using pasture-raised pork and a heap of healthy and organic toppings. Enjoy!


Pulled Pork:

  1. Preheat oven to 300°F.
  2. In a small bowl mix together the salt, smoked paprika, coriander, and oregano. Rub it all over the pork shoulder and place in a Dutch oven.
  3. Drop the garlic into the pot.
  4. Cover with a lid and roast in the oven for 3 to 4 hours or until the pork pulls apart and is tender.
  5. Allow to cool slightly before pulling the pork apart with two forks.


  1. Turn oven temperature up to 375°F. Make sure the oven rack is in the center of the oven.
  2. Spread half of the chips on the bottom of a rimmed baking sheet. Sprinkle with half of the cheese.
  3. Top with 1 cup pulled pork and half of the beans.
  4. Repeat with second layer of chips, cheese, meat, beans.
  5. Bake until chips are lightly toasted and cheese is melted.
  6. Remove from oven and top with your favorite toppings. We like to pile on the salsa, cherry tomatoes, green onions, fresh jalapeños, dollops of sour cream and guacamole, hot sauce and cilantro!

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth