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Pulled Pork Nachos with all the toppings and ready to eat!
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Pulled Pork Loin Nachos

Pulled Pork Loin Nachos for a delicious, shareable... or not... meal!
Prep Time30 minutes
Cook Time5 hours
Marinate12 hours
Course: Appetizer, Main Course
Cuisine: American
Servings: 10 People
Author: Jeremy Whitelaw



Pulled Pork Loin

  • The day before you plan on making the nachos, combine the pineapple juice and hot sauce in a large resealable container. Place pork loin in the marinade and allow to rest in the fridge overnight, 12-24 hours.
  • Heat smoker to 275 degrees. Remove pork loin from marinade. Season with OTFC Tennessee Smoke Rub and Smoked Chipotle Mezcal Rub. Place pork loin in the smoker.
  • When pork hits 165 degrees internal, wrap tightly in butcher paper. Boat aluminum foil under the wrapped loin. This helps keep some juices in, while not steaming the meat.
  • Continue cooking until the pork loin is probe tender, about 203 degrees.
  • Vent pork and allow to rest for one hour. Pull pork and set aside. But, like, you know, have some “quality assurance” bites.

Nachos Assemble

  • Spread tortilla chips around on a large baking sheet. Mix in shredded cheese. Bake in smoker at 300 degrees for 7-10 min, until cheese is melted and bubbly.
  • Build nachos with favorite toppings. Such as: sliced Jalapenos, diced tomatoes, pickled red onions, pulled pork, a squeeze of lime, and some cilantro!
  • Dig in and enjoy!



Calories: 295kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 938mg | Potassium: 371mg | Fiber: 1g | Sugar: 20g | Vitamin A: 703IU | Vitamin C: 44mg | Calcium: 350mg | Iron: 1mg