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Growing up, every Sunday night was my dad’s night to make “chips and cheese.” This sounds like a basic name and it really was: plates of tortilla chips with melted cheese all over the top. This was (and is!) my family’s quick version of nachos and something to which we looked forward.
Nachos really are a chameleon recipe as they can take on any number of characteristics we desire. In this recipe, an update on the classic, these sheet pan nachos can feed a crowd quickly. At the same time, the flavor and heartiness are turned way up with slow-cooked pulled pork. The pork is cooked in a slow cooker along with spices until it falls apart. The meat is the perfect addition to nachos and makes them closer to a meal.
The ingredients that make these such good sheet pan nachos
- Pork shoulder is, without a doubt, made for the slow cooker. During a long slow cook, the fat breaks down while the meat becomes super tender. I’d say that sounds like an ideal pairing!
- Tomato sauce is a surprising addition that creates a sauce when combined with the spices. The best part is that any leftover meat can be stored with the sauce for added flavor.
- Smoked paprika is my secret weapon ingredient! The paprika has no spiciness, but intense smoky flavor that helps the meat taste like it has been in a smoker for hours.
- Cumin, oregano and chili powder are the trio of spices that create a Southwestern flavor profile, which is perfect for nachos.
- Orange juice adds a little bit of acidity to help tenderize the meat. The orange also gives the other spices in the recipe a boost, which helps to bring out their full flavor.
Once the roast is cooked, remove the meat from the sauce and juice to cool slightly. When you’re able to handle it, the roast will pull apart easily with two forks. Simply shred it into bite-size pieces.
Here’s what I love: While the pork cooks for a while, you don’t have any babysitting. The slow cooker does all the work! You can set the cooker to work overnight and, in the morning, the meat will be ready to shred!
The cheese and toppings are customizable to whatever the crowd wants: spicy peppers, sour cream, guacamole, radishes, cilantro, or anything you enjoy! Happy game day!
Watch how to make these sheet pan nachos
Pulled Pork Sheet Pan Nachos
For the pulled pork
- 3 lb pork shoulder roast
- 1 14-oz can tomato sauce
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano (Mexican oregano preferred)
- 2 tsp chili powder
- 2 ½ tsp salt
- ½ cup orange juice
For the nachos
- 1 14-oz can black beans rinsed and drained
- 4 cups shredded cheese
- 1 bag tortilla chips
For the pork
- Trim any excess fat from the shoulder roast and discard. In a small bowl, combine the smoked paprika, cumin, oregano, chili powder, orange juice, and salt. Mix to combine and rub over the roast on all sides. Use all of the rub mixture.3 lb pork shoulder roast, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp oregano (Mexican oregano preferred), 2 tsp chili powder, 2 ½ tsp salt, ½ cup orange juice
- Place the roast in the slow cooker and pour the tomato sauce over the meat. Cover and cook on high for 4-5 hours until the meat easily falls apart with a fork.1 14-oz can tomato sauce
- Once fully cooked, remove the meat from the slow cooker and allow it to cool slightly. Reserve any sauce in the slow cooker for another use or to store excess meat.
- Once cool enough to handle, use two forks to shred the meat into bite-size pieces. The roast will make 3-4 large sheet pans of nachos depending on the amount desired per pan. Store any unused meat in the sauce.
For the nachos
- Preheat oven to 350°F.
- Cover a large baking sheet with parchment. Add a layer of tortilla chips. Top with the desired amount of shredded pork, shredded cheese, and black beans. Place in oven until the cheese is melted, 6-8 minutes.4 cups shredded cheese, 1 bag tortilla chips, 1 14-oz can black beans
- Once the cheese is melted, remove the sheet pan from the oven and top with favorite nacho toppings. Serve immediately.