Loaded Sweet Pork Sheet Pan Nachos

Whenever I go out to dinner with my sisters, Camille always orders nachos because she says they are fool proof and always taste amazing.  Without fail, I order something besides nachos and always wish I had ordered what Camille did!  Lesson learned. Nachos always win.

In my opinion, the more toppings the better!

These nachos were amazing!  I started the sweet pork in my slow cooker in the morning and then just assembled the nachos around dinnertime!  Super easy and SUPER delicious.

Serves: 6-8

Loaded Sweet Pork Sheet Pan Nachos

6 hr, 10 Prep Time

10 minCook Time

6 hr, 20 Total Time

Save RecipeSave Recipe


  • 1 (1 pound) pork roast
  • 1 (8 ounce) jar chunky salsa
  • 1 (12 ounce) can Dr. Pepper
  • 1 cup brown sugar
  • 1 (12 ounce) bag corn tortilla chips
  • 2 cups shredded cheddar cheese
  • 1/2 cup black beans (rinsed and drained)
  • 1/2 cup corn (drained)
  • 1 roma tomato (diced)
  • 1/4 red onion (minced)
  • 2 jalapeños (cut into slices)
  • 2 Tablespoons sour cream
  • 1/4 cup cilantro (chopped)


  1. Place pork in the slow cooker, and fill with water until it reaches halfway up the roast.
  2. Cook on high for 3 hours.
  3. Drain the water and cut the pork in thirds.
  4. Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork.
  5. Cook on low for 3 more hours.
  6. Drain the liquid (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid.
  7. Preheat oven to 400 degrees F.
  8. Spread chips in an even layer on baking sheet.
  9. Top with shredded cheese.
  10. Sprinkle on black beans, corn, tomato, onion and jalapeños.
  11. Bake for 5-10 minutes or until cheese has completely melted.
  12. Remove from oven.
  13. Spoon sour cream into a Ziploc bag, clip the corner of the bag, and drizzle over nachos.
  14. Top with cilantro and serve.
Recipe Type: Main Dish

Print Friendly, PDF & Email

Comment on this Recipe

Leave a Comment