pulled pork nachos in a cast iron skillet

Slow Cooker Pulled Pork Nachos

For a delicious, hands-off dinner, you can't beat these pulled pork nachos. The recipe features perfectly seasoned pork tenderloin, cooked in the slow cooker or instant pot, served with homemade quick pickled red onions, pico de gallo and queso sauce over tortilla chips..
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


For the Pickled Red Onions

  • 1 red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 3/4 teaspoon kosher sat
  • 2 Tablespoons sugar
  • 1 teaspoon peppercorns


  1. Place the pork tenderloin in a slow cooker and cover with 1 cup of water. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

  2. When the pork is cooked and tender, use forks to shred the meat in the slow cooker. Cover and reduce the heat to medium until ready to serve.

To Prepare the Pickled Red Onions

  1. While the pork is cooking, place thinly sliced onions into a glass jar.

  2. Combine 1/2 cup water, 1/2 cup apple cider vinegar, kosher salt, sugar and peppercorns in a small saucepan. Simmer for 2 to 3 minutes.

  3. Pour the vinegar mixture over the onions. Allow to cool, then seal the jar and refrigerate until ready to serve.

To Make the Nachos

  1. Place tortilla chips on a plate and top with shredded pork.

  2. Drizzle with melted queso cheese dip and garnish with pickled red onions, pico de gallo and sour cream.