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Indulge in decadent pulled pork nachos! Get the secret for crispy tortilla chips under juicy pulled pork, melted cheese, BBQ sauce, guacamole – anything goes!
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Why you'll love this recipe
This is the ultimate nachos experience! Indulge in the decadence of guac-dolloped, crispy tortilla chips covered in pulled pork, tangy BBQ sauce, and melted cheese. Like BBQ pulled pork sliders, these pork nachos are easy to make with juicy pulled pork as the star of the show! It's the perfect combination of savory, spicy, and cheesy flavors that belong at game day parties, family dinners, and food gatherings of any kind!
- Simple prep means they can be made in large batches for crowds.
- Easy to customize based on individual preferences.
- It's a great way to use leftover pulled pork.
- Everything can be made ahead for stress-free serving.
- Enjoy pulled pork nachos year-round with family and friends.
Ingredients for pulled pork nachos
There are two sets of ingredients for any nachos – the base ingredients, which get warmed in the oven, and the toppings. You can see my ingredients listed with photos right below.
Base ingredients
- Tortilla chips - Use your favorite yellow, white, or blue corn tortilla chips.
- Pulled pork - Use any shredded pulled pork from any cooking method. My slow cooker pulled pork and my Instant Pot pulled pork are tried and tested many times over!
- Shredded cheddar and Jack cheese - Or your favorite cheese for nachos.
- Cotija cheese - Adds a unique Mexican flavor!
Toppings
- BBQ sauce - 10/10 recommend this delectable BBQ sauce recipe for this.
- Sliced jalapenos - Use fresh or pickled jalapenos.
- Green onions - Any onions will work for nachos.
- Cilantro - Optional, but recommended if you're a fan.
- Fresh cherry tomatoes - Delicious, but blender salsa is equally delicious.
- Guacamole - Always go for authentic Mexican guacamole when it comes to nachos.
- (optional) Sour cream - I like to serve this, or lime crema, as a topping on the side.
How to make pulled pork nachos
This process is the simple secret to crispy nachos every time! First, preheat the oven to 375°F and center the oven rack. Spread the tortilla chips evenly on a parchment-lined baking sheet. Bake for 3 to 5 minutes until chips are toasted to a light golden brown color. Be careful not to overbake the tortilla chips. Distribute the cheese on the chips and bake for a few minutes until the cheese is melted.
Next, distribute the warm pulled pork over the cheesy chips. Add dollops of any cold dip toppings, such as BBQ sauce and guacamole, along with fresh tomatoes or salsa.
Lastly, garnish nachos with the final toppings, such as fresh cilantro, jalapenos, and green onions. Serve immediately and devour!
Recipe tips
- This modestly sized appetizer accommodates 2-3 people, so scale up as needed for your event.
- This recipe includes the process that ensures crispy chips, so make sure you follow it, along with the recipe tips. Nobody likes soggy chips.
- When topping nachos with the pork, avoid transferring juices from the pulled pork to the nachos. This also prevents soggy chips.
- Warm pulled pork is juicier and arguably more delicious than cold pork, so don't skimp on warming it before topping the chips.
- Make pulled pork nachos just before serving for the best textures and temperature.
More appetizer recipes
📖 Recipe
Pulled Pork Nachos Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
Pulled pork nachos (for 2 people)
- 5 ounces Tortilla Chips, about 6 cups
- 2 cups Pulled Pork, warmed and shredded
- ½ cup Cheddar Cheese, shredded
- ½ cup Jack Cheese, shredded
- 2 tablespoons Cotija Cheese, crumbled
Instructions
- Preheat the oven to 375°F and center the oven rack.
- Spread the TORTILLA CHIPS evenly on a parchment-lined baking sheet.
- Bake for 3 minutes or until the chips are toasted to a light golden brown color.
- Distribute the CHEDDAR, JACK, and COTIJA CHEESE over the tortilla chips. Bake for a few minutes, or until cheese is melted.
- Distribute the warm PULLED PORK over the tortilla chips followed by the other toppings. I used GUACAMOLE, BBQ SAUCE, FRESH TOMATOES, FRESH JALAPENOS, GREEN ONIONS, and CILANTRO.
- Serve immediately.
Recipe Notes
- This modestly sized appetizer accommodates 2-3 people, so scale up as needed for your event.
- This recipe includes the process that ensures crispy chips, so make sure you follow it, along with the recipe tips. Nobody likes soggy chips.
- When topping nachos with the pork, avoid transferring juices from the pulled pork to the nachos. This also prevents soggy chips.
- Warm pulled pork is juicier and arguably more delicious than cold pork, so don't skimp on warming it before topping the chips.
- Make pulled pork nachos just before serving for the best textures and temperature.
Equipment
- parchment paper
Tia says
This is my new favorite way to eat leftover pulled pork! The marriage of Tex Mex and BBQ pulled pork is genius and a no-brainer for gatherings. Woohoo! Winner!
Traci says
I am 100% with you! Who knew BBQ sauce and Mexican food could taste so good together?! So glad you're enjoying pulled pork nachos as much as we do! Thanks for the feedback!
JB says
Ok these are the best pulled pork nachos on the webs – just added to our Super Bowl menu too!! They really are so easy and I love how I can make everything ahead of time and whip it up on demand. Thanks for sharing this one!
Traci says
Yay! You love these as much as I do! These really are perfect for Super Bowl. They will disappear, so make plenty LOL. Thanks!