Dec. 14, 2022

Slow Cooked Apple Pulled Pork Nachos

Skill level: Moderate

These apple-pulled pork nachos are a bold, sweet, and savory dish made with slow-roasted pork shoulder and Autumn Glory® apples. The pork is cooked until tender and infused with a rich apple-based sauce featuring brown sugar, Dijon, and warm spices, creating deep, balanced flavor. Layered over crispy tortilla chips and topped with fresh apple matchsticks, avocado, cheese, and more, this recipe delivers a mix of textures and flavors in every bite. Perfect for game day, gatherings, or a shareable meal, these nachos are a standout twist on a classic favorite.

A sweet and savory nacho recipe with slow-cooked pulled pork, apples, cheese, and fresh toppings, perfect for sharing.

Ingredients

  • Pork shoulder (approx. 5- 5 and ½ lbs)
  • 2-3 tablespoons pork rub
  • Drizzle of olive oil
  • 4 Autumn Glory® apples, cored and cut into small pieces
  • 1 yellow onion, finely diced
  • ¼ cup brown sugar
  • ½ cup Dijon mustard
  • ¼ cup molasses
  • ¼ cup Worcestershire sauce
  • ½ cup apple cider vinegar
  • ¾ cup apple juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon Chinese 5-spice

For assembly

  • Tortilla chips
  • 1 Autumn Glory apple, cut into thin matchsticks
  • Purple onion, finely diced
  • Tomato, diced
  • Avocado, diced
  • Sharp cheddar cheese, grated
  • Scallions, chopped
  • Sour cream, salsa, and/or guac for serving

Directions

  1. Rub pork shoulder generously with dry rub. Cover and refrigerate for at least 5 hours, preferably overnight.
  2. Once ready, heat olive oil in a large skillet over medium-high heat. Brown pork on all sides. Transfer to a roasting pan (be sure it has a lid for later!)
  3. Add apples and onions to the pan. Set aside.
  4. Mix sugar, mustard, molasses, Worcestershire sauce, and vinegar. Pour mixture over the top of the roast, then cover with the lid.
  5. Roast at 310°F for approx. 4 hours. When done, the meat will be very tender/shreds.
  6. Once done, remove all extra liquid (including cooked-down apples and onions) and transfer it to a pot.
  7. Cook the liquid over medium heat, reducing it until thickened. Then, remove the sauce from the heat and transfer it to a high-powered blender. Pulse/puree until smooth.
  8. Shred pork, discarding any large pieces of fat, etc.
  9. Combine shredded/trimmed pork with prepared sauce in a large bowl or pot.
  10. Place a layer or two of tortilla chips on a large tray or plate. Then layer pork, apple matchsticks, onion, tomato, and avocado. Top with shredded cheese and scallions. Serve with dips as shown and additional toppings as desired.

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