Pulled pork nachos are a quick, flavorful meal with just five ingredients and 15 minutes of prep—perfect for busy weeknights or Game Day gatherings! Use leftover slow cooker pork, smoked BBQ, or store-bought meat for an easy, crowd-pleasing dish.
If you have leftover pulled pork, don’t miss this pulled pork casserole with cornbread topping, these pulled pork enchiladas, and this dump-and-bake bbq pulled pork casserole with rice, too!
A Family-Friendly Pulled Pork Nachos Recipe
There’s something so fun about a meal that you can eat with your hands! Ground beef nachos are a favorite around here, since we can design our own plates to make them exactly how we want them. With plenty of smoked meat, barbecue sauce, and layers of chips and cheese, these bbq pulled pork nachos are a fun Southern twist on the classic! Pile on your favorite toppings — from jalapenos to cilantro, sour cream to pickled red onion — and more. They’re quick, easy, and totally customizable!
Table of Contents
Ingredient Notes and Tips for Success
- If possible, use smoked pulled pork for the best flavor. To avoid soggy nachos, use pulled pork that’s not already tossed with barbecue sauce. If the meat does have bbq sauce on it, just pat it dry and try not to get too much of the sauce on the chips before baking.
- You can purchase pulled pork from a local bbq restaurant, look for pulled pork in the refrigerated section of your grocery store near the other prepared meats, or take advantage of leftovers from a previous meal (like this slow cooker pulled pork or this Dr. Pepper pulled pork).
- You’ll find two different types of cheese on nachos: grated cheeses or a cheese sauce like queso (typically made with Velveeta, as you buy at ball stadiums and movie theaters). These homemade nachos use real blocks of shredded cheese. I like a combination of sharp cheddar (for its flavor and tang) and Monterey Jack (for its oozy, melty texture). Other good options include Pepper Jack and Colby.
- Grate the cheese by hand. Packages of pre-shredded cheese don’t melt as smoothly and don’t give you that ooey, gooey, cheesy texture that we all love in our nachos.
- Use thick, sturdy corn tortilla chips that can stand up to the toppings. I like the freshly made-in-store chips that I find in the bakery section at my grocery store. Other good options include On the Border Cafe Style or Traditional Cantina Tostitos. Just avoid the thin and crispy varieties, which tend to get soggy and/or break under the weight of the toppings.
How to Make Pulled Pork Nachos
You’ll find detailed directions in the recipe card below, but here’s the overview:
- When making nachos at home, it’s best to assemble them on a rimmed baking sheet or in a large roasting pan in layers. This way you get cheese and meat on almost every chip, rather than only on the top! Start with half of the chips, then top with half of the meat, half of the cheese, and half of the jalapenos. Repeat the layers once more.
- Bake the nachos in a 400°F oven. Keep an eye on the nachos and pull them out when the cheese is melted and the edges start to brown slightly, about 10-15 minutes.
- Drizzle with barbecue sauce, garnish with your favorite toppings, and serve immediately!
Nacho Toppings and Serving Suggestions
Pulled pork nachos are so versatile! They’re great for serving a crowd or for feeding a family of picky eaters since everyone can customize their own portions. Set up a nacho bar and let your friends and family add toppings like chopped tomatoes, barbecue sauce, pico de gallo, this easy guacamole recipe or diced avocado, chopped red onion, quick pickled red onions, or sliced green onion, fresh cilantro, parsley or chives, sour cream, sliced black olives, lime wedges, and jalapeños.
On the side, serve your pulled pork nachos with this traditional coleslaw recipe, vinegar coleslaw, ranch-style beans, black bean and corn salad, or a summer corn salad. Other good options include refrigerator dill pickles (or other pickles of choice), homemade baked beans, easy potato salad, and broccoli cauliflower salad. Jalapeño cheddar cornbread or a simple house salad with candied pecans would also be nice additions to the meal.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pulled Pork Nachos
Equipment
- large rimmed baking sheet
Ingredients
- 1 large bag tortilla chips (about 11 ounces), sturdy restaurant-style preferred
- 1 lb. pulled pork (smoked, slow cooker, or store-bought)
- 1 (15 ounce) can black beans, drained and rinsed
- 4 cups grated cheese (sharp cheddar, Monterey Jack, or a combination)
- ½ cup pickled jalapeños, drained and patted dry (optional)
- Optional toppings: BBQ sauce, sour cream, diced tomatoes, sliced green onions, fresh cilantro, diced avocado, guacamole, extra jalapeños
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or grease lightly.
- Arrange half of the tortilla chips in an even layer on the prepared pan. Top with half of the pulled pork, half of the black beans, half of the cheese, and half of the jalapeños (if using).
- Repeat with the remaining chips, pulled pork, black beans, cheese, and jalapeños to create a second layer.
- Bake for 10-15 minutes, until the cheese is fully melted and bubbly and the edges of some chips are lightly golden. Watch carefully to prevent burning.
- Remove from the oven and drizzle with BBQ sauce. Add desired toppings and serve immediately.
Notes
- Use unsauced pulled pork. If your pork is already tossed in BBQ sauce, pat it dry before layering to prevent soggy chips. You’ll add sauce after baking.
- Smoked pork gives the best flavor, but any pulled pork works. Use homemade, store-bought from the refrigerated section, or leftovers from a previous meal.
- Choose sturdy chips. Restaurant-style or cantina-style tortilla chips hold up best. Avoid thin, crispy varieties that break or get soggy under toppings.
- Grate cheese from a block for the best melt. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
- Layer in two rounds so every chip gets toppings, not just the ones on top.
- Watch carefully while baking. Nachos can burn quickly, especially around the edges. Start checking at 10 minutes.
- Add wet toppings after baking. Sour cream, guacamole, and fresh toppings go on after the nachos come out of the oven.
- Serve immediately for the crispiest chips. Nachos are best eaten right away.
- For meal prep or parties: Prep components ahead (grate cheese, drain beans, portion pork) and assemble just before baking.
- Storage: Leftovers keep in the refrigerator for 1-2 days but chips will soften. Reheat on a baking sheet at 300°F for 5-10 minutes.
- Freezing (pulled pork): Freeze pulled pork for up to 3 months. Thaw before using. Don’t freeze assembled nachos.
Nutrition
Preparation and Storage Tips
- How to Store: Nachos are definitely best when served warm, straight from the oven. Leftovers will keep in an airtight container in the refrigerator for 1-2 days, but the chips will get soggy as they sit.
- How to Reheat: Place the nachos on a baking sheet. Warm them in a 300°F oven just until heated through, about 5-10 minutes.
- How to Freeze: You can freeze pulled pork in an airtight container for up to 3 months. Then thaw the meat and use on the nachos as instructed. I do not recommend freezing the leftover baked nachos once assembled, since they will not retain their great crunchy texture.
Recipe Variations
- Use other types of meat, such as beef bbq or pulled bbq chicken instead of the pork.
- Add beans to the nachos before baking. A can of drained, rinsed black beans or pinto beans would work well.
- Use Doritos chips instead of plain tortilla chips.
- Double the recipe and bake the nachos on two separate trays. Similarly, you can cut the ingredients in half if you’re feeding a smaller family.
More Pulled Pork Recipes to Try
Slow Cooker Carnitas {Mexican Pulled Pork}
7 hours hrs 5 minutes mins
Mississippi Pulled Pork (Oven or Crock Pot)
4 hours hrs 55 minutes mins
Dr. Pepper Pulled Pork (Oven or Crock Pot)
5 hours hrs 10 minutes mins
Originally published in November, 2021, this post was updated in May, 2025.
GlandoreFoods.ie
Absolutely loving this quick and tasty take on pulled pork nachos, Blair! With just five ingredients and minimal prep, it’s the perfect go-to for busy families or last-minute get-togethers. At Glandore Foods, we’re always on the lookout for flavour-packed, time-saving meal ideas like this—especially when leftovers get a delicious second life. Can’t wait to try your pulled pork casserole next!
Thank you! We hope you enjoy.