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Whether you use leftover slow cooker pulled pork from a previous meal, smoked pork from the local bbq joint, or a pack of store-bought pulled pork, these loaded Pulled Pork Nachos are a flavorful, easy dinner with just 5 ingredients and about 15 minutes of prep. Serve them with a side of coleslaw for a quick weeknight dinner, or set them out with a toppings bar for a crowd-pleasing appetizer at your next Game Day gathering!
BBQ Pulled Pork Nachos
There’s something so fun about a meal that you can eat with your hands! Homemade 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!
The Best Pork for Pulled Pork Nachos
You’ll need about one pound of pulled pork for this recipe, and a variety of options will work. It’s best if you can find pulled pork that’s not already coated in barbecue sauce, since this will prevent the nachos from getting soggy. You can always add bbq sauce at the end, to taste.
- Leftovers: since pulled pork recipes typically require a large cut of meat called a pork shoulder (or pork butt), the meal often results in plenty of leftovers. Whether you prepare smoked pulled pork at home, slow cooker pulled pork, or pulled pork in a Dutch oven, you can use the extra meat in this dish. Even these slow cooker carnitas would work!
- BBQ restaurant: we often get takeout bbq from a local restaurant — and usually wind up with leftovers. Smoked pulled pork from a bbq joint is perfect for this dish, as shown in the photos.
- Store-bought: in most grocery stores, you can typically find cooked pulled pork in the refrigerated section near the other prepared meats. This is usually tossed in barbecue sauce, but it will still work fine and it’s a great shortcut!
What kind of cheese do you put on nachos?
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 call for real blocks of shredded cheese in any flavor combination that you prefer. I use half sharp cheddar (for its flavor and tang) and half Monterey Jack (for its oozy, melty texture). Other good options include Pepper Jack and Colby.
The Best Way to Layer Nachos
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, and then bake them in the oven.
Ingredients for Leftover Pulled Pork Nachos
This is a quick overview of the ingredients that you’ll need for an easy bbq pulled pork nachos recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Pulled pork: we prefer smoked pulled pork (homemade leftovers or purchased from a local bbq joint) for the best flavor, but leftover slow cooker pulled pork or store-bought pulled pork will also work.
- Tortilla chips: pick a thick, sturdy variety that can stand up to all of the toppings (not a thin and crispy version).
- Grated cheese: I like a blend of both cheddar and Monterey Jack.
- Pickled jalapeños: for a little bit of heat! These are optional, so feel free to omit them for a more mild dish.
How to Make Pulled Pork Nachos
You’ll love how easy it is to make homemade nachos in the oven! Just assemble a tray and let the oven do the work…
- Layer the nachos on a baking sheet, starting with half of the chips, then half of the cheese, half of the meat, and half of the jalapeños. Repeat the layers.
- Bake the nachos in a 425°F oven until the cheese melts.
- Drizzle with barbecue sauce, garnish with your favorite toppings, and serve immediately!
How Long to Bake Nachos
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 in a 425° F oven.
Nacho Toppings
One of the greatest aspects of pulled pork nachos is their versatility. 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 any of these toppings:
- Chopped tomatoes
- Barbecue sauce
- Pico de Gallo
- Guacamole or diced avocado
- Chopped red onion, quick pickled red onions, or sliced green onion
- Fresh cilantro, parsley or chives
- Sour cream
- Sliced black olives
- Jalapeños
- Lime wedges
What to Serve with Smoked Pulled Pork Nachos
If you’re looking to round out your Southern bbq-inspired meal with some other dishes, try serving the pulled pork nachos with creamy coleslaw, 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. Mexican cornbread or a simple house salad would also be a nice addition to the meal.
Storage
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.
Can I freeze pulled pork nachos?
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.
Tips for the Best Pulled Pork Nachos Recipe
- 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.
- Grate the cheese by hand. I find that 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.
- Layer the nachos by starting with half of the chips, then adding half of the cheese, meat and optional jalapeño peppers. Creating multiple layers of chips, cheese and pork on your tray ensures that most of your chips are covered with toppings. Otherwise, you end up with cheese and pulled pork on the top layer…and a bunch of plain chips underneath!
- 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.
- Nachos burn easily, so keep an eye on them and remove them from the oven when the cheese melts and the edges just start to get brown.
- Serve the nachos while they’re still warm from the oven. Nachos tend to get soggy and stale if they sit out for too long.
More Pork Recipes to Try
- Dutch Oven Pork Roast with Gravy
- Dr. Pepper Pulled Pork
- Cider Braised Pork Shoulder
- Baked Baby Back Ribs
- Smothered Pork Chops and Gravy
- Grilled BBQ Pork Chops
- Pork Sirloin Roast
- Grilled Pork Tenderloin
- Slow Cooker Pulled Pork with Alabama White BBQ Sauce
Pulled Pork Nachos
Ingredients
- 1 large bag 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 or guacamole
Instructions
- Preheat oven to 425°F. Grease a large rimmed baking sheet or roasting pan.
- Arrange half of the tortilla chips on the prepared pan. Top chips with half of the pulled pork, half of the cheese, and half of the jalapeños (if using).
- Repeat layers once more.
- Bake in the oven until the cheese melts, about 10-15 minutes. Drizzle with barbecue sauce and any other desired optional toppings. Serve immediately.
Notes
- 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.
- Grate the cheese by hand. I find that 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.
- Layer the nachos by starting with half of the chips, then adding half of the cheese, meat and optional jalapeño peppers. Creating multiple layers of chips, cheese and pork on your tray ensures that most of your chips are covered with toppings. Otherwise, you end up with cheese and pulled pork on the top layer…and a bunch of plain chips underneath!
- 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.
- Nachos burn easily, so keep an eye on them and remove them from the oven when the cheese melts and the edges just start to get brown.
- Serve the nachos while they’re still warm from the oven. Nachos tend to get soggy and stale if they sit out for too long.
