Buffalo Pulled Pork Nachos

Spicy buffalo pulled pork shoulder, jalapeño queso, and pickled pink onions - these are the ultimate game day nachos!

Done in 2 hours

Serves 4

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Buffalo is a classic Super Bowl flavour, but we've switched up the chicken and used super tender pork shoulder instead. Paired with crispy tortilla chips, spicy cheese sauce, spring onions, pickled onions, and a drizzle of ranch, these might be our best ever nachos.


Start by preheating the oven to 150 C. Season the pork shoulder with salt, then heat a large dutch oven over medium/high heat with a splash of vegetable oil. Brown the pork in batches, until nicely browned on all sides. Set aside.

Add the aromatics - onion, garlic, chilli, spring onions. Once nicely charred, add spices, tomato paste, and chipotle paste, and stir.

Add to the blender along with some pineapple juice and buffalo sauce. Blend until smooth.

Add the pork back to the pot, then pour over the blended sauce. Top up with chicken stock, add brown sugar and salt, then cover and pop into the oven for 2 hours or until super tender.

Meanwhile, make the cheese sauce. Saute diced onion in butter until softened, before adding cumin then milk. Whisk together cornstarch with a splash of milk, then add that too. Add double gloucester and American cheese, whisk until melted, then season with salt.

Cut up your tortillas into quarters. Heat the oil to 180 C, then carefully drop in the tortillas in batches. Fry until puffed and lightly golden, then place on a wire rack and sprinkle with salt.

Shred the pork, toss in some of the sauce and buffalo sauce.

Time to build the nachos! For the bottom layer, load up your tortilla chips with shredded double gloucester, then pop under the grill until melted. Add another layer of tortilla chips, then drizzle with the cheese sauce.

Sprinkle over the pork, then drizzle over the ranch. Finish with spring onions, jalapeños, and pickled onions. That's it! Enjoy.

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Spencer Lengsfield

Spencer Lengsfield

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