Oregon Pulled Pork Nachos

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Carlton Farms slow-roasted pulled pork shredded over Salsas Locas chips, topped with Oregon cheeses, salsa and sour cream is a sure-fire way to score big on game day. Leftover pork – in the rare case that happens – makes excellent tacos and quesadillas.

Serves: 8
Difficulty: easy
Prep time: 30 minutes
Cook time: 3-4 hours (or 1 hour in instant cooker)


3 T olive oil
4 lb Carlton Farms Pork Shoulder Roast
1 T each salt and pepper
1 lime, juice of
4 garlic cloves
1 16-oz jar salsa (medium heat recommended)
½ c water (or beer)
Salsas Locas Tortilla Chips
Tillamook Monterey Jack and Cheddar cheeses, grated
Don Froylan Cotija Cheese, crumbled
pickled jalapeños, as desired
ripe avocado, sliced
1 c Nancy’s Sour Cream
black olives, sliced
limes, sliced
pico de gallo salsa (MoC Produce Dept.)
Salsa De Casa Organic Fresh Green Salsa
HAB Sauce Smoked Habanero Cherrywood
½ t Jacobsen Salt Co. Black Pepper Salt


Preheat oven to 300°. Heat oil in braising pan with tight-fitting lid or heat oil in skillet, then transfer pork after searing in skillet to slow cooker or roasting pan with tight-fitting lid.

Season pork on all sides with salt and pepper, and sear all over in hot oil. Add lime juice, garlic, salsa, water/beer and cover tightly.

Slow-cook in oven until fall-apart tender in center (approx. 3 hours or 1 hour in instant cooker). Shred pork, mix with approx. 1 c of pan juices to season well. Taste and adjust, as needed.

For nachos, spread chips on sheet pan, add meat, then sprinkle with cheeses, heating until cheeses are melted. Top with desired additions: pickled jalapeños, avocado, sour cream, olives, lime juice, salsas, hot sauce and black pepper salt.