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Pulled Pork Loin Nachos
Prep Time
30 mins
Cook Time
5 hrs
12 hrs

Pulled Pork Loin Nachos for a delicious, shareable... or not... meal!

Course: Appetizer, Main Course
Cuisine: American
Keyword: Pulled Pork Loin Nachos
Servings: 10 People
Calories: 295 kcal
Author: Jeremy Whitelaw
Pulled Pork Loin
  1. 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.
  2. 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.
  3. 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.
  4. Continue cooking until the pork loin is probe tender, about 203 degrees.
  5. 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
  1. 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.
  2. Build nachos with favorite toppings. Such as: sliced Jalapenos, diced tomatoes, pickled red onions, pulled pork, a squeeze of lime, and some cilantro!
  3. Dig in and enjoy!

Recipe Video

Nutrition Facts
Pulled Pork Loin Nachos
Amount Per Serving
Calories 295 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 45mg15%
Sodium 938mg41%
Potassium 371mg11%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 20g22%
Protein 12g24%
Vitamin A 703IU14%
Vitamin C 44mg53%
Calcium 350mg35%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.