Pulled Pork Nachos
Pulled Pork Nachos are a fantastic mix of crispy tortilla chips, tender shredded pork, melty cheese, and all the tasty toppings you love. The pork is slow-cooked until it’s juicy…
Tip: save now, cook later.Pulled Pork Nachos are a fantastic mix of crispy tortilla chips, tender shredded pork, melty cheese, and all the tasty toppings you love. The pork is slow-cooked until it’s juicy and full of flavor, then piled high over the crunchy chips and finished off with things like salsa, sour cream, and jalapeños.
I love making pulled pork nachos because they’re fun to share and perfect for any casual get-together. One quick tip I use is to warm the pork right on the chips in the oven so the cheese melts perfectly and everything sticks together in the best way. It makes every bite cozy and delicious.
These nachos are one of my go-to snacks when friends come over, and they always disappear fast. Whether it’s game day, movie night, or just a snack craving, pulled pork nachos never let me down. Plus, they’re easy to customize with whatever toppings you like—guacamole, onions, or even a drizzle of BBQ sauce.
Key Ingredients & Substitutions
Tortilla Chips: Use sturdy, thick chips that hold up to the toppings without getting soggy fast. If you want a gluten-free option, look for certified gluten-free corn chips.
Pulled Pork: Slow-cooked pork shoulder shredded and mixed with barbecue sauce gives the best flavor. If short on time, pre-cooked pulled pork from the deli or leftovers work well too.
Cheese: Sharp cheddar melts nicely and adds a tangy punch. You can swap with Monterey Jack or a Mexican blend for a different flavor.
Sour Cream: Adds creaminess and balances the spices. Greek yogurt is a good, tangy substitute.
Jalapeños: Pickled jalapeños give a zesty kick and slight tang. Fresh jalapeños are great if you want more heat and less acidity. Remove seeds if milder heat is preferred.
How Can I Keep the Chips Crispy While Layering Toppings?
Keeping chips crispy can be tricky once you add pulled pork and cheese. Here’s what helps:
- Spread chips in a thin, even layer to avoid overcrowding.
- Add pulled pork and cheese evenly so heat distributes well for melting.
- Bake just until cheese is melted—usually 8-10 minutes—to avoid sogginess.
- Add fresh toppings like tomatoes, onions, and sour cream after baking to keep chips crisp.
These steps help you get the best crunch and melt combo in every bite.
Equipment You’ll Need
- Large baking sheet – perfect for spreading out the nachos evenly so they crisp up nicely in the oven.
- Oven mitts – a must-have for safely handling the hot baking sheet when you take the nachos out of the oven.
- Sharp knife and cutting board – great for chopping fresh toppings like tomatoes, onions, and jalapeños quickly and safely.
- Spoon or small spatula – helps you spread the pulled pork and drizzle barbecue sauce evenly over the chips.
Flavor Variations & Add-Ins
- Swap pulled pork for shredded chicken if you want a lighter, milder protein that still pairs great with barbecue sauce.
- Add black beans or corn for extra texture and a touch of natural sweetness that balances the smoky pork.
- Try pepper jack cheese instead of cheddar for a little extra spice and creaminess in every bite.
- Top with sliced green onions or fresh radishes for a crisp, fresh crunch that brightens the dish.
How to Make Pulled Pork Nachos?
Ingredients You’ll Need:
- 6 cups tortilla chips
- 2 cups cooked pulled pork (preferably with barbecue sauce)
- 2 cups shredded sharp cheddar cheese
- ½ cup diced tomatoes
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- ¼ cup sliced pickled jalapeños (or fresh jalapeños if preferred)
- ½ cup sour cream
- 3 tbsp barbecue sauce (extra for drizzling)
- ½ avocado, diced (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes from start to finish. That includes a few minutes to preheat the oven, spread the ingredients, bake the nachos until the cheese melts, and add the fresh toppings—quick and perfect for a snack or a party!
Step-by-Step Instructions:
1. Get Your Oven Ready and Layer the Chips:
Preheat your oven to 375°F (190°C). Spread the tortilla chips evenly on a large baking sheet to form a single layer. This helps the chips stay crispy as everything bakes.
2. Add Pulled Pork and Cheese:
Scatter the pulled pork evenly over the chips. Then generously sprinkle the shredded sharp cheddar cheese on top. This will melt and hold all your toppings together deliciously.
3. Bake Until Melty and Perfect:
Put the baking sheet in the oven and bake for about 10 minutes, or until the cheddar cheese is melted and bubbly. Keep an eye on it so it doesn’t burn.
4. Top with Fresh Goodies and Serve:
Carefully remove the nachos from the oven. Spoon dollops of sour cream across the top. Sprinkle the diced tomatoes, red onion, avocado (if using), fresh cilantro, and jalapeño slices evenly over everything. Finally, drizzle extra barbecue sauce on top for a deliciously tangy kick.
5. Enjoy Your Pulled Pork Nachos:
Serve immediately while warm and gooey for the best taste and texture. Perfect to share and enjoy any time you’re craving a crunchy, tasty snack!
Can I Use Frozen Pulled Pork for This Recipe?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before using. Warm it gently in a pan or microwave before spreading it on the chips to keep the flavors fresh and evenly heated.
How Should I Store Leftover Pulled Pork Nachos?
It’s best to store the pulled pork separately from the chips to prevent sogginess. Keep leftovers in airtight containers in the fridge for up to 3 days. Reheat the pork before assembling fresh chips and toppings for the best texture.
Can I Customize the Toppings?
Absolutely! Feel free to add or swap toppings like black beans, corn, diced onions, guacamole, or different types of cheese. Customize spice levels by adjusting jalapeños or adding hot sauce to suit your taste.
Is It Possible to Make This Recipe Vegan or Vegetarian?
Yes! Substitute the pulled pork with seasoned jackfruit or beans, use dairy-free cheese alternatives, and swap sour cream with vegan sour cream or guacamole for a tasty plant-based version.