Tropical Twist BBQ Pulled Pork Nachos

If you love the smoky goodness of pulled pork but want to take it up a notch, these Tropical Twist BBQ Pulled Pork Nachos are the ultimate game-changer. We’re talking crispy tortilla chips layered with juicy, slow-cooked pulled pork, a sweet and tangy tropical BBQ sauce, gooey cheese, and fresh pineapple salsa. It’s the perfect balance of sweet, smoky, and spicy—ideal for game nights, parties, or just when you need a seriously satisfying snack.

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Tropical Twist BBQ Pulled Pork Nachos

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Baking 10 minutes mins

Total Time 6 hours hrs 25 minutes mins

Course Appetizer, Snack

Cuisine Caribbean, Tex-Mex

Servings 6

Equipment

• Slow Cooker or Instant Pot
• Baking sheet
• Mixing bowls
• Knife and Cutting Board
• Cheese Grater

Ingredients

  

For the Pulled Pork

• 2 lbs pork shoulder boneless
• 1 cup pineapple juice
• 1 cup BBQ sauce your favorite brand
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

For the Nachos

• 1 large bag tortilla chips
• 2 cups shredded Mexican cheese blend
• 1 cup black beans drained and rinsed
• ½ cup pickled jalapeños
• ½ cup red onion diced

For the Pineapple Salsa

• 1 cup fresh pineapple diced
• ½ cup tomatoes diced
• ¼ cup fresh cilantro chopped
• Juice of 1 lime
• 1 small jalapeño minced
• Salt to taste

Toppings (Optional)

• Sour cream
• Sliced avocado
• Hot sauce
• Fresh cilantro

Instructions

 

Cook the Pulled Pork

Slow Cooker Method:

1. Place the pork shoulder in the slow cooker.
2. In a bowl, mix pineapple juice, BBQ sauce, brown sugar, paprika, chili powder, garlic powder, salt, and black pepper. Pour over the pork.
3. Cover and cook on low for 6 hours or until the pork easily shreds with a fork.
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Instant Pot Method:

1. Place the pork and sauce mixture in the Instant Pot.
2. Seal the lid and set to pressure cook on high for 1 hour.
3. Let the pressure release naturally for 10 minutes, then manually release the rest.
4. Shred the pork using two forks and mix it with the juices. Set aside.

Make the Pineapple Salsa

1. In a bowl, combine diced pineapple, tomatoes, cilantro, lime juice, and jalapeño.
2. Season with salt and mix well. Refrigerate until ready to use.
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Assemble the Nachos

1. Preheat the oven to 375°F (190°C).
2. Spread tortilla chips evenly on a baking sheet.
3. Layer with shredded pulled pork, black beans, and shredded cheese.
4. Bake for 8–10 minutes or until the cheese is fully melted.

Add Toppings & Serve

1. Remove nachos from the oven and top with pineapple salsa, pickled jalapeños, and red onion.
2. Add optional toppings like sour cream, avocado, and hot sauce.
3. Serve immediately and enjoy!

Pairings

These nachos pair perfectly with:

• Spicy Margaritas – The citrus and spice balance the sweetness of the pineapple.
• A light, crisp beer – A Mexican lager or IPA complements the smoky flavors.
• Guacamole & queso dip – Because extra dips make everything better.

FAQs

1. Can I use a different cut of pork?

Yes! Pork shoulder (also called pork butt) is best for slow cooking, but pork loin works too—just be careful not to overcook it since it’s leaner.

2. Can I make the pulled pork ahead of time?

Absolutely! Store the shredded pork in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Reheat with a splash of BBQ sauce before serving.

3. What can I use instead of pineapple?

If you’re not a fan of pineapple, try mango or even grilled peaches for a similar tropical sweetness.

4. Can I make these vegetarian?

Yes! Swap the pulled pork for jackfruit or seasoned mushrooms for a plant-based version.