Game Day Nachos Recipe (2024)

This is my favorite nacho recipe, but more importantly, it's my favorite slow cooked pork recipe. I have had great success using 2 lean pork tenderloins in the slow cooker (a prior pork shoulder was just too fatty), and while it's more expensive there is never any waste. I could eat this pork a million ways, but on these nachos is very delish.

Don't discard juice and cook on slow cooker for 7-8 hours.

I will definitely make these again with a few adjustments. I cooked a 3.25 lb. pork shoulder, it made a huge platter of nachos. I cooked at 300 for 4-5 hours, they were almost overcooked, certainly no juices left. After the first hour i would lower the temp to 250 or shorten the cooking time considerably. Second - the nachos should be built on a baking sheet, go back in the oven before adding the scallions and cilantro. I used warm meat, but they were cold in 10 minutes, cheese never melted.

Sam. I triple-dog dare you to go to any restaurant in Northern Mexico, New Mexico or Texas and find a single radish on the nachos.

I would also make these again. I made this for a Super Bowl party and the pork came out great, cooked as directed. I am glad I assembled these on a cookie sheet so the cheese and pork could reheat and cheese could get melted. However I should have heated the platter and put them in front of the crowd right away as they were still good just warm but will tweak it next time. I also served the sour cream on the side and think it might have been better right on top, guacamole with it was very good.

The lime zest is a great idea, adding brightness to a heavy dish. Everyone liked the radishes for the added crunch, color and bite; no one cared that radishes are, apparently, a shocking break in nacho protocol. I did add diced, pickled jalapeños and refried beans (hot beans placed in the center of serving tray and then chips, meat, cheese etc layered around). Heated everything - minus the sour cream- in the 300 degrees oven until the cheese melted. Sour cream was served on the side. Yummy!

I have to say...I am not a nachos lover...BUT...Wow!! I made it exactly as the recipe states and it was amazing. I will absolutely make again!!

The pork is rock star! if you like layers of melting cheese and meat, you might like to spread the tortilla chips on two pizza pans, or half sheet pans and top with meat then the cheese, pop under the broiler until brown. Outside the oven,add the veggies and slide the contents of one pan on top of the other... will make this again Sunday!

Do the nachos go back in the oven after you put the shredded cheddar on so it gets melted? That seems to be the way other recipes do it but it's unclear here.

Who cares? They are a delicious and crunchy addition....try it, if you dare! LOL

The recipe doesn't say that , but they definitely should. I follwed the recipe and wish i had heated them after they were assembled.

Uncovered.

I can't speak for true Mexican food anywhere, but I already know pretty much how to make "traditional" nachos. The reason I come to the NYT Cooking section to pick up tips and new ideas. Thank you, Sam, for the radish bombshell. Maybe radishes and radical have the same root (no pun intended).

At our super bowl parties, if you come at someone with shaved radishes on the nachos, they come at you with a knife. Love the lime zest though.

Loved this recipe! Used a 4+lb roast. Was perfect! The non-traditional radishes added moisture and crunch. I did use all the spices and condiments with the smaller roast. This dish was our Super Bowl centerpiece. Served pico de gallo on the side. Heated in oven, added sour cream at the end.

Substitute a big package of country-style ribs instead of the pork shoulder- its the same meat but skips the waste and logistical challenge of a bowling-ball size clod of pork. Cooks more evenly and improves marinade penetration.

That is a lot of meat for any plate of Nachos. I have made this and they are delicious but I think a smaller pork roast would be more appropriate. Otherwise you have way more than 10-12 portions and definitely Game Day fare..

Used black beans instead of meat, and cooked for only two, but kept all the other elements. Served lettuce on the side. Put the spices in the beans. Turned out great.

I think next time I would use pork tenderloin as the shoulder was very greasy., However it was delicious. To assemble I used black beans, rice, queso blanco lettuce, sour cream. Thanks for the great recipe.

When I read "game", I thought that this was about game meat, i.e. venison, and I love venison, when you can find it. This recipe could be made with wild boar, instead of farm pork, and it would be even better.

Game Day nachos have been the star of my Friday night backyard parties all summer. I server with rice and beans and added the cucumber avocado salad featured in NYT last week. Margaritas and craft beer. I’m from Detroit. We have no opinion on sanctity of a nacho. Radishes are not a blaspheme here. Just absolutely delicious was your eat pulled pork!

I made my own version of these, and it was wonderful. I used a little cuban black bean (someone bought a can) with cream, cumin and a little chipotle, I used the best NY sharp cheddar cheese, sliced iceberg lettuce, a crema with Duke's and Daisy's, pickled jalapeño, fresh dill, and lime (and salt). After the chips with the cheese and beans microwaved for 42 seconds, on went organic fresh salsa, lettuce, sliced radishes and the crema. Next time I'll pick up a pork shoulder and try it that way.

Cut salt

This might be a silly question, but... if my pork shoulder (a much smaller piece, 2.5 lb.) is frozen, can I thaw it partway and then add the marinade while it finishes thawing? Or if it’s still partly frozen, will the marinade not penetrate the meat?

nope. Not nachos. Some sort of variant perhaps but: IMHO, it won't hold together when attacked manually - pick up a chip and watch things fall off. Its got no binder (where's the melted cheese? Grated won't work. It'll fall to the bottom. Shredded melted cheese is not optional). Sounds good, tho. Love the ingredients. Eat it with a soup spoon.

Made this but used brisket instead of pork and it was great. Assembled it in the traditional one nacho at a time style (described by Homesick Texan as the original way nachos were made, rather than a big pile). Will definitely make again.

Why discard the juice before marinating the pork with the other ingredients?

Suggestion: using 2 lean pork tenderloins in the slow cooker (a prior pork shoulder was just too fatty)

This is my favorite nacho recipe, but more importantly, it's my favorite slow cooked pork recipe. I have had great success using 2 lean pork tenderloins in the slow cooker (a prior pork shoulder was just too fatty), and while it's more expensive there is never any waste.

Radishes are a Mexican coastal flourish. They’re in lots of things as garnish, to add color and crunch. Be free, TexMex cousins, and try them!