Pulled Pork Nachos Recipe

pulled pork nachos on parchment-lined white baking sheet

5 from 3 votes

Indulge in decadent pulled pork nachos! Get the secret for crispy tortilla chips under juicy pulled pork, melted cheese, BBQ sauce, guacamole – anything goes!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: Mexican, TexMex

Diet: Gluten Free

Servings: cups

Calories: 383kcal

Author: Traci

Equipment

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

Optional toppings

2 tablespoons BBQ Sauce
1 tablespoon Sliced Jalapenos
1 Green Onion sliced
2 tablespoons Fresh Cilantro chopped
½ cup Cherry Tomatoes or salsa
¼ cup Guacamole
Sour Cream optional

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.

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.

Nutrition