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Pulled pork breakfast nachos prepared in a round orange dish with queso, salsa and guacamole.

Pulled Pork Breakfast Nachos

  • Author: Leanne
  • Prep Time: 30 minutes
  • Cook Time: 3.5 hours
  • Total Time: 4 hours
  • Yield: 6 servings
  • Category: Brunch
  • Method: Slow Cook & Bake
  • Cuisine: Mexican


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!


For the pork:

  • 2 teaspoons coconut sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 4 boneless centre loin pork chops (3/4-inch thick)
  • 1 lime, juiced (save remainder for slow cooker)
  • 1 can (14 ounces) no salt added tomato sauce

For the nachos:

  • 6 cups no salt added corn tortilla chips
  • 4 large eggs, scrambled
  • 1/2 cup cooked quinoa
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped red onion
  • 1/2 cup shredded cheese (mix of cheddar, mozzarella and Monterey Jack)


Prepare the pork:

  1. Grease the slow cooker insert with non-stick cooking spray.
  2. In a small bowl, add the seasonings and stir together.
  3. Trim any fat off the pork chops and arrange on a large plate or baking sheet. Cover both sides with lime juice and then add the seasoning to both sides. The pork should be well coated.
  4. Place in a single layer in the slow cooker with the remaining lime. Pour the tomato sauce over the pork and cook on high for 3 hours.
  5. Once cooked, use two forks to pull apart the pork and mix it around in the tomato sauce.
  6. Spread the pork out on a baking sheet lined with parchment paper and broil for 5-10 minutes, or until the tips of the pork start to char a bit.

Prepare the nachos:

  1. Preheat oven to 400F. Grease a large casserole dish with non-stick cooking spray, or line a baking sheet with parchment paper.
  2. Arrange half of the tortilla chips in the bottom of the casserole dish and layer on half of the pork, eggs, quinoa, veggies and cheese. Repeat layers with remaining ingredients. If preparing on a baking sheet, just assemble the ingredients in a single layer.
  3. Bake for 10 minutes, or until the cheese is melted and the nachos are heated through.
  4. Serve immediately with guacamole, salsa and/or queso.


  1. Instead of red peppers and red onions, you can add a variety of other veggies such as green peppers, green onions, tomatoes or jalapeños.
  2. If you like your nachos extra cheesy, feel free to add more cheese and/or go for full fat cheese as it tends to melt better.
  3. The recipe makes a lot of pork, so if it’s too much for you, just save some for tacos, salads or grain bowls.
  4. Instead of scrambled eggs, try topping with a few fried eggs just before serving.
  5. You can make these nachos as a layered casserole or in a single layer on a sheet pan, the latter will result in crispier nachos. You can also bake all of the toppings together and serve with tortilla chips on the side.
  6. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: pork carnitas, slow cooker pulled pork, breakfast nachos