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 425°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
Ingredients
- 1 large bag of tortilla chips (about 11 ounces)
- 1 lb. pulled smoked pork
- 4 cups grated cheese (try cheddar, Monterey Jack, Pepper Jack, Colby, or a combination of these)
- ½ cup pickled jalapeños, patted dry (optional)
- Optional toppings: barbecue sauce, chopped tomato, coleslaw, sour cream, chopped green onions, fresh cilantro, diced avocado, and guacamole
Instructions
- Preheat the oven to 425°F. Grease a large rimmed baking sheet or roasting pan or line with parchment paper. Arrange half of the tortilla chips on the prepared pan. Top the chips with half of the pulled pork, half of the cheese, and half of the jalapeños (if using).
- Repeat the layers once more.
- Bake the nachos in the oven until the cheese melts and the edges of the chips are lightly toasted, about 10-15 minutes. Keep a close eye on them since nachos can burn quickly! Drizzle with barbecue sauce and any other desired toppings. Serve immediately.
Notes
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.