These cheesy pulled pork nachos are piled high with tortilla chips, loaded with sweet pulled pork and LOTS of homemade queso blanco and crisp green onions. This is the perfect appetizer for game day! Load them up with your favorite toppings and you won’t be able to shove them into your mouth fast enough! 😉

I’m getting a headstart on planning my Super Bowl menu! (GO STEELERS!!!) Even if it’s just the five of us, you better believe there has to be some game day food involved. Before we had kids, we used to have Super Bowl parties at our place in Minneapolis every year and man, those times were fun! And loud! They’ve just changed a tad… 😉 Instead of comfortably sitting on the couch yelling at the TV, we do it on the floor while playing football with the 3 boys. REAL life, you guys! Haha!! I wouldn’t change a thing though. 

These nachos might take some extra time but you won’t regret anything. Down to the very last bite! Be honest with me. Is there anything better than tortilla chips drenched in cheese? I didn’t think so. Add the pulled pork and it’s sinfully delicious! Nachos are most definitely my favorite guilty pleasure. If you don’t have much time the day of, you can get a head start by preparing the pulled pork the night before and just store it in a sealed dish in the fridge. Any leftover meat can be used for tacos or burrito bowls.

Have you tried my Instant Pot Pulled Pork? That’s another great pulled pork dinner that everyone loves! 

Another delicious appetizer for game days are my Sweet and Tangy Meatballs!

INGREDIENTS

PORK

• 3 lb pork shoulder roast 
• 16 oz. Coke (not diet), divided 
• 1/4 cup water
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/8 teaspoon salt 
• 1 4 oz. can diced green chilies
• 10 oz red enchiladas sauce
• 2/3 cup packed brown sugar

INSTRUCTIONS

1. Spray the inside of a large slow cooker with cooking spray. Place pork roast inside. Pour 8 oz. Coke and water around the pork roast. Don’t worry if it doesn’t cover the toast. Sprinkle garlic salt, salt and pepper on top of the roast. 
2. Cover with lid and cook on high for 6 hours or on low for 8 hours. 
3. Remove pork from slow cooker and transfer to a cutting board. Discard liquid from the slow cooker. 
4. Shred pork with two forks and remove all the fat. 
5. In a blender, blend 8 oz. Coke, diced green chilies, enchiladas sauce and brown sugar. Blend until smooth. 
6. Place shredded pork back into slow cooker and pour sauce mixture over the shredded pork. Stir the pork to get it all covered with the sauce. Cover the slow cooker and cook on low heat for 2 hours.

QUESO BLANCO

INGREDIENTS

• 8 oz. regular cream cheese, cut into 1/2 inch cubes
• 1 lb Havarti cheese, cut into 1/2 inch cubes
• 1 tablespoon salted butter
• 1/4 cup milk 
• 1 4 oz. can green chilies
• Pinch of cayenne pepper, optional
• Chopped cilantro, optional
• Chopped green onions, optional

INSTRUCTIONS

1. Combine cream cheese, Havarti cheese, butter and milk in a medium saucepan over low heat.
2. Heat until melted, stirring frequently. 
3. Stir in green chilies and cayenne pepper.
4. Stir in more milk if you want it thinner. 
5. Assemble nachos: place tortilla chips onto a large plate, platter or sheet pan. Top with pulled pork and top with lots of queso! Top with green onions and cilantro.

Adapted from Life In The Lofthouse