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Pulled Pork Nachos

Here’s a delicious recipe that’s perfect for any tailgate or gameday party! Make a massive amount of nachos for the whole crew, and show them how a cheese, chips and bbq can come together better than they ever dreamed! There are a lot of homemade portions of this recipe that you can substitute out for store-bought if you need to save a little bit of time!

Pork Shoulder

  • Pork Shoulder
  • Mustard
  • Grilla All Purpose Rub
  • Apple Cider Vinegar
  • Beer
  • Brown Sugar 1/2C.

Pico de Gallo

  • 1 Red Onion
  • 3 Cloves Garlic
  • Cilantro 1 Bunch
  • 4 Limes
  • Pinch of salt
  • 3 Tomato
  • Cumin

Pickled Jalapenos

  • 1C. Vinegar
  • 1C. Water
  • 2 Cloves Garlic
  • 2 Tbsp. Sugar
  • 1 Tbsp. Salt
  • Jalapenos


  • 2 Lemons
  • 1 Qt. Buttermilk
  • 1 Qt. Sour Cream
  • 1 Jar Mayonaise

Nacho toppings

  • Shredded Cheese
  • Tortilla Chips
  • Black Beans


For the pulled pork:

Remove the pork shoulder from the fridge and allow to come to room temperature. Set your Grilla Grill to 275 degrees, we’re going hot n’ fast on this pork butt. (This will be at the top of the range for smoking meat.) Cover the entire shoulder generously with the mustard. Liberally coat the entire outside of the shoulder with dry rub; the mustard will help this stay on nicely

NOTE:  You can take the cider, beer, and brown sugar (recipe listed above) and whisk together in a glass bowl to be used for periodically spraying onto the meat, as it cooks; this is completely optional. 

Place the shoulder in the preheated grill and allow to smoke for three hours. Using the spray every 30 minutes, if you decide to. Remove the shoulder from the grill after three hours and cover with butcher paper or foil. Return the shoulder to the grill for two more hours. Remove the shoulder from the grill and remove the foil or butcher paper. Return the shoulder to the gill and cook until you have an internal temperature of 205 degrees. Remove the pork, for the final time and allow to rest for thirty minutes before shredding

For the Jalapenos:

– Combine all ingredients, except the jalapenos, in a sauce pan and bring to a rolling boil. Cut peppers into slices and place the jalapenos into a glass jar. Pour the boiling pickling liquid over the jalapenos, cover, and let stand for ten minutes.

For the Nachos:

– Take the cilantro, onions, tomatoes, garlic, cumin, and the juice of two of the limes and combine in a bowl to make your salsa. On a party platter place a generous amount of chips and cover with the beans, salsa, pulled pork, cheese, and pickled jalapenos. Place the assembled nachos in the oven for a few minutes, to let the cheese melt; garnish with the remaining limes and ENJOY!

Why Pulled Pork on the Grill?

Pulled pork nachos are a guaranteed crowd-pleaser, whether you’re having a weeknight dinner with family or entertaining friends for the big game.

Between the oozing goodness of the melted cheese, the crunch of the tortilla chips and the savory and spicy toppings, nachos make for a snack or appetizer that’s impossible to turn down.

Plus, there’s nothing better than following a pulled pork nachos recipe that calls for a grill. A good pork shoulder slowly roasted over wood smoke produces an unforgettable flavor your guests will love. Why? The low temperature and long cooking time ensure a succulent roast every time.

Serving Your BBQ Pork Nachos

Wondering what to serve with shredded pork nachos? From jalapeño cornbread to tacos, these tasty side dishes will make your mouth water in no time!

From sides to appetizers to a full-fledged dinner, there are limitless possibilities when it comes to complementing a side dish of BBQ pork nachos. Have your very own fiesta with these nine dishes that pair perfectly with nachos:

  • Burritos
  • Spanish rice
  • Black bean soup
  • Jalapeño cornbread
  • Quesadillas
  • Tacos
  • Sloppy Joes
  • Refried beans
  • Mexican street corn

Who Invented BBQ Nachos?

Hog Wild Barbeque pit-man Ernie Mellor, a Memphis celebrity, has been credited with the invention of BBQ nachos. If you’ve ever tasted their incredibly addictive concoction of flavors — spicy, saucy, savory, meaty, smoky, cheesy, creamy and crunchy — you’d think Mellor is a food genius.

We have to look at where good ol’ plain nachos originated for a deeper dive into their roots. Before nachos became one of the most beloved snack foods in North America and beyond, they were invented on a whim.

The first nachos were served in 1940 in Piedras Negras, a small Mexican town, by restaurateur Ignacio “Nacho” Anaya. One day, Anaya was tasked with having to rustle up a quick, tasty snack for a group of U.S. military wives who were in town. He was without his chef and decided to do what he could with what he had on hand — tortillas, cheese and jalapeño peppers. Ignacio fried the tortillas and served them warm with the jalapeño and a sprinkle of grated cheese.

The dish’s popularity swiftly spread throughout the southwestern U.S. and Texas, eventually becoming a global sensation. Nachos — although indeed a Tex Mex dish — will always have Mexico at their heart.

Whip Up a Batch of BBQ Pork Nachos With Your Dream Grill

Our kamado grills are versatile and easy to use, and they give your meats a delicious flavor every time. We provide the best value on the market with grills built like tanks and jungle-direct pricing. You can forge your skills on the Kong, Grilla, Silverbac or Chimp.

If you liked our BBQ pork nachos recipe, we invite you to peruse all of our recipes for more ideas — and please, if you cooked up something novel on a Grilla Grill, write down your steps and ingredients and share the recipe with us!

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558 E. 64th Street
Holland, Michigan 49423