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Pulled Pork Nachos

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!
Course Appetizer, Dinner
Cuisine American, Southern
Keyword bbq pulled pork nachos, leftover pulled pork nachos, pulled pork nachos, smoked pulled pork nachos
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 - 8 people
Calories 523kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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.


Serving: 1/8 of the recipe | Calories: 523kcal | Carbohydrates: 36g | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 853mg | Potassium: 139mg | Fiber: 2g | Sugar: 9g | Vitamin A: 652IU | Vitamin C: 1mg | Calcium: 504mg | Iron: 2mg