Crock Pot Cuban Nachos Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 5-6 hours on LOW, or 3-4 hours on HIGH.


For the Cuban Pulled Pork

  • 1.5-2 lbs boneless pork shoulder or pork butt
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 orange, juiced
  • 1 lime, juiced
  • 4 cloves garlic, minced

For the Nachos

  • 1 large bag of tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup cooked Cuban pulled pork, shredded
  • 1/2 cup chopped dill pickles
  • 1/4 cup sliced ham, diced
  • Sliced jalapenos (optional)

For the Nacho Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 8 oz Velveeta (or similar processed cheese product), cubed
  • 1 tablespoon Dijon mustard


1. Make the Cuban Pulled Pork

  • Trim any excess fat from the pork. Combine salt, pepper, cumin, oregano, and garlic powder in a small bowl.
  • Rub the seasoning mixture all over the pork.
  • Place the pork in your slow cooker. Add the orange juice, lime juice, and garlic.
  • Cook on LOW for 5-6 hours or HIGH for 3-4 hours, or until the pork shreds easily with a fork.
  • Remove the pork and shred. Store any leftover pork for other uses.

2. Make the Nacho Cheese Sauce

  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook for 1 minute.
  • Gradually whisk in the milk until smooth.
  • Bring to a simmer, whisking constantly, and cook until the sauce thickens, about 5 minutes.
  • Reduce heat to low, add the Velveeta and Dijon mustard, and stir until melted and smooth.

3. Assemble the Nachos

  • Preheat the oven to 350°F (175°C).
  • Arrange a layer of tortilla chips on a large baking sheet or in a serving dish suitable for the oven.
  • Top the chips with half the cheddar cheese, the shredded Cuban pulled pork, dill pickles, and diced ham.
  • Add another layer of tortilla chips and the remaining cheddar cheese.
  • Bake in the oven for 10-15 minutes, or until cheese is melted.

4. Finish and Serve

  • Remove the nachos from the oven.
  • Drizzle with the nacho cheese sauce.
  • Top with sliced jalapenos (if desired) or any of your favorite nacho toppings like: Diced tomatoes, Sliced black olives, Sour cream, Guacamole


Add Your Twist: Customize the toppings to your liking. Think roasted corn, black beans, or cilantro!

Spice It Up: Add more jalapenos, hot sauce, or other spices for extra heat.

Make it a Meal: Serve with a side of rice and beans for a complete Cuban-inspired experience.


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