Pulled Pork Nachos

5 from 1 vote

Loaded sheet pan nachos with tender pulled pork, black beans, and melted cheese. Ready in just 15 minutes with your favorite toppings!

Course Appetizer, Dinner

Cuisine American, Southern

Keyword bbq pulled pork nachos, leftover pulled pork nachos, pulled pork nachos, pulled pork nachos recipe, smoked pulled pork nachos

Prep Time 15

Cook Time 12

Total Time 27

Servings people

Calories 677kcal

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

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.

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.