Pulled Pork Breakfast Nachos

Pulled Pork Breakfast Nachos are topped with fresh veggies, fluffy scrambled eggs and Mexican slow cooker pulled pork. They’re spicy and filling, and perfect for weekend brunching or even breakfast for dinner!

Breakfast for dinner? Brinner? Oh yes, it’s a go-to in our house. Quiche or breakfast sandwiches happen at least once a week around here, and there’s usually a few home fries on the side too.

I could probably eat breakfast for dinner every day these days (call it comfort food or even laziness), but I decided to change up our brinner routine with these pulled pork breakfast nachos.

While we’ve been enjoying them for dinner, they’re obviously perfect for breakfast or brunch, and even some Friday night snacking. And, of course, with Cinco de Mayo around the corner, these nachos are perfect for celebrating at home.

They’re seriously hearty and delicious. Spicy, but not too spicy, and loaded with plenty of toppings. This includes the star ingredient – Mexican slow cooker pulled pork, or pork carnitas.

What are pork carnitas?

Carnitas is a Mexican dish meaning ‘little meats’. The cut of meat for carnitas is usually pork shoulder as the fattier content is great for slow cooking and results in tender meat that easily shreds. The strategy for cooking carnitas is low and slow. The pork is also usually cooked in oil or lard, which adds to the tenderness.

You might also see carnitas referred to as Mexican slow cooker pulled pork. The key difference, however, between carnitas and regular pulled pork is that the pork for carnitas is broiled in the oven after it is slow cooked so it gets browned and crispy. 

Details on a few ingredients

Pork: I’ve taken a few liberties with the definition of carnitas in this recipe. To keep things a little healthier, I actually went with centre loin boneless pork chops. It’s a leaner cut of meat and slow cooks quickly with tender results. I also added tomato sauce which makes the carnitas a bit saucy, as opposed to juicy, which is a result of the grease and fat from the pork shoulder.

Eggs: We’re scrambled egg lovers in our house, but it’s taken me a while to figure out how to prepare fluffy scrambled eggs. I’ve learned that whisking them well is key, and so is using a non-stick pan. Most importantly, you should use a spatula to gently push the eggs around the pan and fold them over. And once all the liquid is gone, remove the eggs from the heat before they dry out.

Quinoa: I added quinoa for extra fibre, but if you don’t have quinoa, you can use brown rice or Spanish rice, or you can leave it out altogether. If you decide to go with quinoa, be sure to check out this recipe that includes my favourite way to cook quinoa.

How to make pork carnitas in the slow cooker

Combine the seasonings in a small bowl.

Trim any fat off the pork chops. Cover in lime juice and then coat with seasonings.

Place in a greased slow cooker and add the remaining lime (rind and all).

Pour tomato sauce over the pork and cook on high for 3 hours.

Once cooked, use forks to pull apart the pork and mix it around in the tomato sauce.

Spread the pork out on a baking sheet and broil for 5-10 minutes, or until the tips of the pork start to char a bit.

Assembling and baking pulled pork nachos

I like to prepare these nachos in layers and enjoy them more like a casserole. To do this, just arrange a layer of tortilla chips in the bottom of a casserole dish and layer on half of the toppings. Repeat these layers with more tortilla chips and the remaining toppings. 

For crispier nachos, spread your tortilla chips out on a large baking sheet and add all the toppings in a single layer. 

As a third option, you can add all of the ingredients, except the tortilla chips, to a casserole dish, heat it up and use the chips to scoop it out.

For any of these methods, bake at 400F until the cheese has melted and everything is heated through. Don’t over bake as this will dry out the pork and the eggs.

Serve immediately with queso, guacamole and/or salsa.

Frequently asked questions

Recipe tips and substitutions

• While this recipe calls for red peppers and red onions, you can use other veggies such as green peppers, green onions, tomatoes or jalapeños.
• You can use store-bought or homemade air fryer tortilla chips. If using store-bought, I usually go for unsalted corn tortilla chips. And if you like extra crispy nachos, try thick cut tortilla chips that can hold up to a lot of toppings.
• I added a mix of light cheeses to these nachos, and only used a minimal amount. If you like your nachos extra cheesy, feel free to add more cheese and/or go for full fat as it tends to melt better.
• If you want dairy-free nachos, top the nachos with vegan cheese shreds or serve them with cashew queso or this chipotle dip.
• Love the pork, but not in the mood for nachos? Use the pork in tacos. We do this all the time, and it’s a huge hit at our Christmas taco night.
• The recipe makes a lot of pork, so if it’s too much for you, feel free to save some for tacos, salads or grain bowls.
• Not a lover of scrambled egg? No problem. When the nachos are ready, just top them with a few fried eggs, or leave them out altogether.

More Mexican inspired recipes

• Loaded Veggie Nachos (with vegan taco meat)
• Spicy Tofu Scramble Breakfast Tacos
• Chicken Fajita Soup
• Ground Beef Fajitas
• Taco Cups with Ground Turkey

If you make this recipe, I’d love to hear what you think in the comments below!

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