Pulled Pork Nachos make the perfect fast meal using leftover or pre-cooked BBQ meat. Load them up with your favorite toppings and dig in!
Author’s Notes
My Favorite Sunday Tradition!
We had nachos a lot growing up. Almost every Sunday, they were our lunch. We’d go to church as a family, then come home and make a few big platters. With nine of us, we split into groups based on toppings. Some went for the plain nachos, while others crowded around the loaded ones.
You can probably guess I was on team loaded. The more toppings, the better!
Now with a family of my own, I sometimes forget how magical nachos can be. But after making these Pulled Pork Nachos and getting rave reviews, that’s changing fast. More nachos are coming and soon!
These are a great place to start. They’re amazing with leftover BBQ pork or chicken, or grab some ready meat at the store. The key to great nachos? Eat them right out of the oven while they’re hot and melty!
Topping Ideas For Pulled Pork Nachos:
- Crumbled Cotija cheese: Salty and crumbly for extra flavor.
- Diced red onion: Adds crunch and sharpness; or try pickled red onions!
- Corn kernels: Roasted or grilled for sweetness.
- Hot sauce: For a kick of heat.
- Cilantro-lime sauce: A fresh, creamy drizzle that adds brightness.
More Ways To Use Leftover Pork
Pulled Pork Nachos
Equipment
- Rimmed sheet pan plus parchment paper
Ingredients
- 8 ounces tortilla chips (sturdy ones!)
- 1 cup pulled BBQ meat (pork, chicken, or beef), coarsely chopped
- BBQ sauce if needed (see note 1)
- 1 packed cup shredded Monterey Jack cheese
- 1 packed cup shredded sharp cheddar cheese
- 1 cup black beans drained & rinsed
- avocado diced, or guacamole, to taste
- sour cream to taste
- coarsely chopped cilantro optional, to taste (or add sliced green onions)
- limes cut into wedges, optional, for serving
- jalapeños thinly sliced, optional for serving (fresh or jarred)
Instructions
- Preheat oven to 375˚F.
- If the pulled meat is cold, cut it into bite-sized pieces and warm it in a skillet with a bit of olive oil. Add BBQ sauce if needed for moisture. Set aside.
- Spread the tortilla chips in a single, slightly overlapping (not stacked) layer on a parchment-lined rimmed sheet pan. Bake for 3 to 5 minutes, depending on chip thickness, until lightly crisp and fragrant.
- Layer half of the cheese over the hot chips, then add the pulled meat and black beans. Finish with the remaining cheese. Return the pan to the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
- Top with your favorite toppings and enjoy right away for the best texture and flavor.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Change Up Your Pulled Pork Nachos!
- Swap the pork for shredded BBQ chicken or beef.
- Drizzle with queso instead of shredded cheese.
- Add tropical flavor with pineapple salsa or mango chunks.
- Serve nacho toppings over waffle fries or tater tots for a fun twist!
Pro Tips for the Best Pulled Pork Nachos
- Line your pan: Easier cleanup with parchment or foil.
- Bake the chips before adding toppings. This helps them stay extra crisp!
- Use sturdy chips: Thick chips hold toppings better.
- Warm the meat: Heat pork before baking for even melt.
- Shred your own cheese: It melts smoother than pre-shredded.
- Keep the layers balanced with a good ratio of chips, cheese, and meat: about 1:1:1.
What To Serve With Nachos
The great thing about these Pulled Pork Nachos is they’re a full meal on one tray, but they also pair well with sides if you’re serving them at a party!
- Mexican Street Corn: Creamy, cheesy, and full of flavor.
- Guacamole: On the side or loaded right on top of the nachos!
- Fresh Fruit Salad: Sweet and juicy to balance the savory nachos.
- Black Bean and Corn Salad: A fresh side that pairs perfectly.
