These Pulled Pork Nachos are the ultimate Tex-Mex treat. Shredded BBQ meat piled high on cheesy chips with tons of toppings – they’re sure to win the admiration of all your friends at any gathering!
Best of all, these pulled pork nachos take just 15 minutes to throw together, meaning you can spend your time enjoying the party instead of slaving away in the kitchen!
For a more traditional nacho, try my classic Nachos Supreme Recipe!
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Why We Love This Recipe
I don’t know about you, but I’m a fan of almost any type of nachos. From the drippy, completely fake ballpark nachos to the loaded ones like the ones you find at restaurants. My friends, I think this pulled pork nachos recipe is among the giants of the field.
With crispy tortilla chips, two kinds of cheese, deliciously tender pulled pork, sweet-n-savory BBQ sauce, and all the best nacho fixin’s, this tasty appetizer is designed to win hearts and minds. These bbq pork nachos are:
- Easy Peasy! Can you believe that pulled pork bbq nacho glory takes just 15 minutes? It’s true.
- Budget-Friendly. One of the easiest ways to stretch your grocery budget is to cut back on meat. The easiest way to cut back on meat? Add a bunch of other tasty stuff to it! Grab a bag of $1.99 tortilla chips, about a block worth of cheese, and the veggies of your choice, and you’ll have a shareable snack that can serve up to 8 people. The best part? You’ll still have half of the pulled pork leftover for another meal.
- Meal-Prep Friendly. Making a batch of delicious pulled pork takes just a few minutes of prep and the magic of a crockpot. Once it’s made, it’ll keep in the fridge for up to 5 days, or in the freezer for several months! Grating the cheese and chopping your veggies takes almost no time, but you can work up to 3 days in advance if you like.
Ingredients for Pulled Pork Nachos
The only rule there is about nachos is that you have to pick good toppings. With BBQ pulled pork at the center, it’s hard to go wrong. Here’s what I used:
- Pulled Pork – This is a great, 10-minute-worth-of-prep crockpot recipe to make at home that’ll yield enough for two meals, but don’t feel like you have to make everything from scratch! You can get either pulled pork or carnitas at Costco, both of which I can confidently say are delicious.
- Tortilla Chips – I suggest opting for large, triangular chips for optimal topping-to-chip ratio. Save the scoops for my shrimp taco bites!
- Red Onion – Feel free to swap in scallions if you prefer!
- BBQ Sauce – Use whatever recipe or store-bought version you love.
- Jack Cheese & Cheddar Cheese – I like both mild and sharp cheeses on my nachos, but for a milder flavor, try using Colby-Jack instead.
- Toppings – You can swap in your own favorite toppings, but this is what I love on my pork nachos: Roma Tomatoes (or salsa), Pickled Jalapeno Slices, Pickled Red Onions, Cilantro, Sour Cream, and Guacamole.
How To Make Pulled Pork Nachos
Be sure to check the recipe card below for full ingredients & instructions.
This recipe for BBQ pulled pork nachos is super easy. Here’s how it’s done:
- PREP. Preheat oven to 425 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray.
- LAYER. Arrange half of the tortilla chips on the sheet pan. Build the nachos layer by layer – pulled pork, then sliced onions, then a drizzle of BBQ sauce, then cheese. Repeat as desired or until you’ve used up all the ingredients.
- BAKE at 425 degrees for 10-15 minutes.
- TOP & SERVE. Top with sour cream, guacamole, cilantro, and pickled jalapenos, and serve immediately.
Stuff it into a jacket potato, make sliders, toss it into chili, turn it into tacos or burrito bowls… The question should really be “what can’t you do with pulled pork?”
Sure! I love using tater tots to make “tot-chos,” but home fries, sweet potato wedges, crinkle cut fries, or any kind of spud makes for a fantastic base. You can also try frying up some wonton chips if you’d like something a little different.
If you use homemade, be sure to refrigerate any leftovers and use within a week. Otherwise, you can freeze for up to a month!
I suggest 425℉. Pro Tip: If you don’t want to heat up your house in the summer, consider using cast-iron cookware on your outdoor grill!
How To Serve
Serving a big ol’ plate of pork nachos might feel intimidating — they’re messy! — but I have a few ideas to help you out:
- Consider baking individual portions on ¼ sheet pans or small cast-iron skillets.
- Set up a service bar. Don’t assemble the nachos past the point of baking. Set up bowls with all the nacho fixings for people to build their own ideal plates.
- Serve with other Tex-Mex, chip-friendly favorites! Nacho cheese sauce, loaded corn dip, chili, queso blanco… There are so many options! Just don’t forget the margaritas.
I can pretty much promise you’ll love these nachos with BBQ pulled pork no matter what, but there are always opportunities to customize and make do with what you have on hand. Here are some of my favorite variations:
- Use pulled chicken, diced steak, ground beef, or even sloppy joe filling. Or any other protein that tickles your pickle!
- Make it spicy. Add some heat with fresh sliced jalapeños, fiery hot sauce, and a spicy BBQ sauce. YUM.
- Go Asian-inspired. Teriyaki instead of BBQ, sriracha mayo in place of sour cream, and wonton chips instead of tortilla sauce? This sounds too good NOT to try.
Nachos are best served when they are fresh out of the oven. If that’s not possible, try to keep the toppings separate from the baked nachos.
When you’re ready to reheat, I suggest using a foil-lined sheet pan and an oven or toaster oven. Heat at 200℉ for about 15 minutes, then top and enjoy!
Making a perfect platter of nachos isn’t as difficult as you think. There are just three basic rules to keep in mind:
- Build one layer at a time. There’s nothing more disappointing than digging into a pile of tasty BBQ pork nachos and realizing you’ve gone through all the good stuff after the first two chips. Try to keep your chips in a single layer each time so that each and everyone gets plenty of flavor.
- Use freshly grated cheese. The pre-grated cheese in zip-top bags might seem like a worthwhile shortcut, but they have to apply an anti-caking agent for the shreds which prevents the cheese from melting properly. Extra Tip: Use your food processor fitted with the shredding blade to make short work of grating the cheese.
- Don’t skimp on the toppings. The trick to making the most satisfying nachos of your life is to go nuts with your toppings! Don’t be shy here. Literally every chip should have something yummy on it.
More Chip Friendly Appetizers
Pulled Pork Nachos
- 2 cups Pulled pork Feel free to use more meat
- 12 ounce bag Tortilla chips
- 1 Red onion thinly sliced strips
- BBQ sauce to taste
- 2 cups freshly grated Jack cheese
- 2 cups freshly grated Cheddar cheese
- Take your pick: Diced tomatoes or salsa, pickled jalapenos, pickled red onions, cilantro, sour cream, guacamole
- Preheat oven to 425 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray.
- Arrange half of the tortilla chips on the sheet pan. Build the nachos layer by layer – pulled pork, then sliced onions, then a drizzle of BBQ sauce, then cheese. Repeat as desired or until you’ve used up all the ingredients.
- Bake at 425 degrees for 10-15 minutes.
- Top with sour cream, guacamole, cilantro, pickled red onions and pickled jalapenos and serve immediately.
- This recipe will make 8 decent sized servings as a shareable appetizer. If you’re planning on serving for your main meal, you will get at least 4-6 large portions.
- Nachos are best served when they are fresh out of the oven. If that’s not possible, try to keep the toppings separate from the baked nachos.
- When you’re ready to reheat, I suggest using a foil-lined sheet pan and an oven or toaster oven. Heat at 200℉ for about 15 minutes, then top and enjoy!