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These BBQ Pulled Pork Nachos are the ultimate Tex-Mex treat. Shredded pork piled high on cheesy chips with tons of toppings, and best of all they are ready in less than 30 minutes!
For a more traditional nacho, try my classic Nachos Supreme!
Why We Love This Recipe
With crispy tortilla chips, two kinds of cheese, deliciously tender pulled pork, sweet-n-savory BBQ sauce, and all the best nacho fixins, this tasty appetizer is designed to win hearts and minds. They’re also:
- Easy Peasy! Can you believe that pulled pork BBQ nacho glory takes just 15 minutes? It’s true.
- Full of delicious toppings. From the pickled red onions to the cilantro and jalapenos, there is lots of room for variety in the toppings.
- Tender pulled pork. Making a batch of delicious slow cooker pulled pork takes just a few minutes of prep and the magic of your crockpot. Once it’s made, it’ll keep in the fridge for up to 5 days, or in the freezer for several months! In addition to nachos, use the leftovers for sandwiches and wraps!
RECIPE WALK-THROUGH
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
See the recipe card below for full, detailed 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.
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.
Storage Tips
The Best Way to Store Leftovers
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!
Recipe Tips
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 Hearty Appetizers to Try
- Cream Cheese Shrimp Dip
- 7 Layer Dip
- Muffuletta Sliders
- Loaded Chili Cheese Fries
- Stuffed Garlic Bread
BBQ Pulled Pork Nachos
Ingredients
Nachos
- 2 cups Pulled pork Feel free to use more meat
- 12 ounce Bag of Tortilla chips
- 1 Red onion thinly sliced strips
- BBQ sauce to taste
- 2 cups Freshly grated Jack cheese
- 2 cups Freshly grated Cheddar cheese
Optional Toppings
- Take your pick: Diced tomatoes or salsa, pickled jalapenos, pickled red onions, cilantro, sour cream, guacamole
Instructions
- 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.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
