This mouthwatering Pulled Pork Nachos recipe is deliciously easy and customizable – sure to be a new favorite! The combination of ooey-gooey cheese, crispy chips and succulent pulled pork make these nachos a win for game day or tonight’s family dinner!
We absolutely adore pulled pork! Here are some of our favorite pulled pork recipes: Loaded BBQ Pork Potato Casserole, Instant Pot Pulled Pork and Loaded Grilled BBQ Pork Potato Skins!
Pulled Pork Nachos Recipe
These irresistible Pulled Pork Nachos are a family favorite! Whether we’re entertaining or just need a quick dinner that the whole family will love, this Pulled Pork Nachos recipe delivers on all fronts. Easy, delicious, full of flavor and texture!
These nachos are so yummy and easy to make! They’re full of classic nacho flavors combined with incredible pulled pork. I’m using my Instant Pot Pulled Pork in this recipe but store bought pulled pork is also a great option. You are going to love the mouthwatering layers of crunchy tortilla chips, gooey cheese and succulent pulled pork all topped with fresh, delectable toppings. Every bite is the perfect combination of flavor and texture – a guaranteed crowd pleaser!
This easy recipe is customizable with a variety of toppings such as creamy guacamole, fresh pico de gallo, Mexican crema and jalapenos which makes it perfect for any occasion – game day gatherings, family movie nights or casual dinners.
Why You’ll Love This Recipe
These nachos are an explosion of flavor and so easy to make! I know you’re going to love them as much as we do!
- Versatile. These nachos are perfect for game day gatherings, weeknight dinners and parties.
- Easy to Customize. These nachos are so easy to customize with a variety of toppings which makes them great for picky eaters.
BBQ Pulled Pork Nachos
I use my Instant Pot Pulled Pork for this recipe because it’s freaking amazing and so fast and easy to make. When I use it in this recipe I sometimes add the BBQ sauce and sometimes just pull the pork and leave it as is, maybe tossing it in some of the cooking liquid. It’s delicious either way.
You can also make the pulled pork, prepare the nachos as directed and then drizzle BBQ sauce on top just before baking. I think the nachos are better this way because the chips don’t get soggy with the BBQ sauce but it’s entirely up to you.
You can, of course, use store bought pulled pork to make this recipe even easier.
Optional Toppings
Like all nacho recipes, the toppings are where it’s at! Use any combination of these toppings or your own favorites to really customize these nachos:
- avocado – Or guacamole. You can add slices, chunks, mashed, however you want it.
- pico de gallo – These nachos are besties with my homemade pico de gallo but you can absolutely use store bought or just diced tomatoes if you prefer.
- cilantro – Fresh chopped cilantro adds so much flavor to these nachos!
- Mexican crema – My boys are huge fans of crema but if you can’t find it or don’t have any on hand, simply thin sour cream with a little lime juice and heavy cream for the same flavor and consistency.
- red onion – Diced red onion adds bite and freshness to these nachos.
- jalapenos – Add some additional heat to these nachos with some sliced jalapenos.
How To Make Pulled Pork Nachos
Let’s take a quick look at how to make this recipe. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
- Line a large baking sheet with foil or parchment paper. Spread the tortillas chips evenly.
- Top the chips with half of the shredded cheese making sure it is evenly spread out.
- Layer the pulled pork on top of the shredded cheese.
- Add the remaining shredded cheese on top of the pulled pork.
- Spread slices of jalapeno all over the top of the cheese.
- Bake for 10 to 15 minutes or until cheese is melted and bubbling. Top with your favorite toppings and enjoy!
Storage Information
Nachos are always best enjoyed right after being prepared but leftover nachos should be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, cook in the air fryer until warmed through or place in the oven until warmed up.
What kind of cheese can I use in this recipe?
I use a colby jack but Monterey Jack, pepper jack, mozzarella, cheddar cheese or a combination of any of these cheeses will work. Whatever cheese you decide on, it should be a cheese that melts easily. Shredding the cheese yourself will help ensure you have beautiful, melty cheese on your nachos.
What kind of pulled pork do you recommend?
I used my Instant Pot Pulled Pork recipe but any store bought pulled pork will work.
Can this recipe be doubled?
This recipe is limited only by the size of your sheet pan but you can always use two sheet pans if you need a large amount of nachos for a crowd.
Trish’s Tips
- For extra crispy nachos, broil for the last minute or two.
- Layer your ingredients generously for the perfect chip-to-topping ratio in every bite.
- Use parchment paper or foil for easy cleanup.
- Feel free to experiment with a variety of toppings to suit your preferences.
Complete Your Menu With These Favorites
Pulled Pork Nachos Recipe
Ingredients
- 13 ounces tortilla chips
- 1 cup pinto beans canned pinto beans, rinsed and drained, optional
- 12 ounces colby jack cheese shredded and divided (can use Monterey Jack, Pepper Jack, Sharp Cheddar, etc.)
- 2 cups pulled pork
- 1 jalapeno sliced (seeded if you want it less spicy)
Optional toppings:
- 2 tablespoons Mexican crema or sour cream thinned with a little lime juice and/or heavy cream
- 1 to 2 jalapenos sliced
- ¼ cup cilantro chopped
- avocado or guacamole
- pico de gallo
- red onions chopped
- olived sliced
- tomatoes diced
Instructions
- Preheat oven to 350˚F. Line a large baking sheet with foil or parchment paper (for easy clean up).
- Spread the tortilla chips out on the prepared baking sheet. Top with half of the cheese.13 ounces tortilla chips, 12 ounces colby jack cheese
- Evenly spread the pinto beans and pulled pork out on the chips and cheese.2 cups pulled pork, 1 cup pinto beans
- Sprinkle on the rest of the cheese and then top the nachos with the sliced jalapeno.12 ounces colby jack cheese, 1 jalapeno
- Bake for 10 to 15 minutes or until cheese is melted and bubbling.
- Remove from the oven and let cool 2-3 minutes before drizzling on the crema mexicana and sprinkling on the cilantro.2 tablespoons Mexican crema
- Serve warm with your choice of extra toppings.1 to 2 jalapenos, ¼ cup cilantro, avocado, pico de gallo, red onions, olived, tomatoes
- Remove the nachos from the oven and let cool for a few minutes. Add any desired topping and serve immediately. Enjoy!
Leave a Reply