Savory Slow Cooker Pulled Pork Nacho Dip Recipe

Are you ready to elevate your game day snacks? This Slow Cooker Pulled Pork Nacho Dip is a true crowd-pleaser that combines the rich flavors of pulled pork and cheesy goodness. Imagine creamy cheese and tender pork melding together, making every bite a burst of flavor that will have everyone reaching for more.

Perfect for parties or cozy nights in, this dip is not just another appetizer – it’s a delicious experience. With minimal effort thanks to the slow cooker, you can focus on enjoying the company of friends and family while this dish cooks itself to perfection.

Whether served with tortilla chips, fresh veggies, or even on its own, this nacho dip is bound to impress. Get ready to savor the delightful blend of textures and tastes that will make your taste buds dance.

The Ultimate Comfort Food Dip

This Slow Cooker Pulled Pork Nacho Dip is a creamy, cheesy delight that bursts with flavor. The tender pulled pork adds a savory depth, while the melted cheese creates a rich and indulgent texture. It’s the perfect pairing for crispy tortilla chips or fresh veggies.

Ingredients

2 pounds pork shoulder
1 cup barbecue sauce
1 cup shredded cheddar cheese
1 cup cream cheese, softened
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Tortilla chips for serving
Chopped green onions for garnish

Instructions

Prepare the Pork: Place the pork shoulder in the slow cooker and cover it with barbecue sauce. Cook on low for 8 hours or until the pork is tender.
Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker.
Make the Dip: Add cream cheese, sour cream, garlic powder, onion powder, and smoked paprika to the slow cooker. Stir until well combined.
Add Cheese: Sprinkle shredded cheddar cheese over the top and cover the slow cooker. Allow to cook for an additional 30 minutes until the cheese has melted.
Serve: Serve the Slow Cooker Pulled Pork Nacho Dip warm with tortilla chips and garnish with chopped green onions.