My pulled pork nachos are piled with crispy pulled pork, melted pepper jack cheese, tangy BBQ sauce, then loaded with your favorite toppings for those who appreciate bolder flavors.
Pulled Pork Nachos Recipe
If you're craving a comforting dish that combines smoky pulled pork with crunchy nachos, this Pulled Pork Nachos recipe is everything you need.
These nachos are layered with crispy, melty, creamy textures and big, bold flavors that everyone will love.
What You'll Love About These Nachos
- My recipe combines smoky pulled pork, spicy pepper jack cheese, and tangy BBQ sauce, catering to spicy food lovers who appreciate big, bold flavors.
- You can easily customize this dish with your favorite toppings like jalapenos or serranos, sour cream, and guacamole to suit your tastes.
- It's quick and easy to make with leftover pulled pork for convenience. Whip this together anytime!
Pulled pork and nachos are the perfect combination, especially with barbecue sauce drizzled all over them. BBQ pulled pork nachos, anyone!
They are perfect for game days, gatherings, or a fun family dinner. It's time to eat, my friends!
Let's talk about how to make pulled pork nachos, shall we?
Pulled Pork Nachos Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Tortilla Chips. Use thick, restaurant-style chips to avoid soggy chips.
- Pulled Pork. Leftover pulled pork works perfectly here. It adds the perfect smoky bite.
- Pepper Jack Cheese. Spicy pepper jack is bold and melty, perfect for nachos. Substitute with cheddar cheese or Monterey Jack cheese if preferred, or use a mix.
- Black Beans. For protein and extra texture. Pinto beans are good, too.
- Jalapeno Peppers. For a spicy kick! A must in my kitchen. Use serranos for spicier.
- Red Onion. For a sharp, crispy bite. Use white or green onions as an alternative, or try it with pickled red onion.
- BBQ Sauce. For sweetness and tanginess. Use your favorite brand or homemade bbq sauce.
- Fresh Cilantro. For a nice pop of freshness.
- Sour Cream or Mexican Crema. Delicious creamy texture.
- Hot Sauce. For extra heat, my friends. Use your favorite!
- Extra Toppings. Customize with creamy guacamole, diced tomatoes, homemade queso fresco, or lime wedges for added flavor and texture.
How to Make Pulled Pork Nachos - the Recipe Method
More detailed recipe instructions are listed in the recipe card at the bottom of the post.
Preheat your oven to 375°F (190°C), then crisp up the pulled pork in a hot skillet or pan.
Get a baking sheet (sheet pan nachos) or oven safe dish, then layer it up with crispy tortilla chips and shredded cheese. Top with pepper jack then the crisped pulled pork, black beans, sliced jalapenos, and red onion.
Bake them up! You only need 5 minutes or so to get the cheese nice and melty.
Mix sour cream with hot sauce to your taste for serving.
Remove the nachos from the oven and drizzle with BBQ sauce.
Boom! Done! Your pulled pork nachos are ready to serve. Add dollops of the spicy sour cream and creamy guacamole over the melted cheese, sprinkle with chopped cilantro and queso fresco, and serve with lime wedges on the side.
Recipe Tips & Notes
- Cheese Options. Pepper jack adds a nice kick, but you can use other cheeses like cheddar or Monterey Jack for a blend of flavors.
- Layering Technique. Layer the chips and toppings for more even distribution, which prevents soggy nachos.
- Make It Your Own. You can easily customize the nachos with your favorite toppings like diced tomatoes, olives, corn kernels, pickled jalapenos, or pico de gallo.
- Leftover Pulled Pork. This recipe is perfect for using up leftover pulled pork. It's a huge time saver!
Serving Pulled Pork Nachos
Pulled Pork Nachos are a versatile dish that you can serve as an appetizer, snack, or main course. Make them for a fun family dinner night.
I love mine with a crisp lager or a spicy margarita. Chilled iced tea is great, too.
Storage & Leftovers
While BBQ pulled pork nachos are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
To enjoy again, spread them on a baking sheet and warm in the oven at 350°F (175°C) until heated through. Note that reheating may affect the texture of the chips.
However, the toppings don't always reheat well, especially guacamole or avocado. It is best to store toppings separately.
I do not recommend freezing leftover nachos.
That's it, my friends. I hope you enjoy my easy pulled pork nachos recipe. Let me know if you make it. I'd love to hear what toppings you used!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Easy Classic Nachos. It's hard to beat classic loaded nachos, my friends! This recipe always delivers.
- Mike's Late Night Nachos. This is a personal favorite that all my closest friends love.
- Birria Nachos. You'll love these, a nacho twist with amazing Mexican beef birria.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pulled Pork Nachos Recipe
Ingredients
- 1 tablespoons vegetable oil
- 2 cups shredded pulled pork
- 12 ounce bag tortilla chips
- 2-3 cups shredded Pepper Jack cheese or use Cheddar, Monterrey Jack or a mix
- 1 cup black beans
- 2 jalapeno peppers sliced
- ½ cup chopped red onion
- ½ cup BBQ sauce use your favorite
- 3 tablespoon fresh chopped cilantro
- ½ cup sour cream or Mexican crema
- 2 tablespoons hot sauce or to taste
- Extra Toppings. Fresh chopped cilantro, queso fresco, creamy guacamole or diced avocado
- Lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C).
- Heat the oil in a skillet over medium heat. Crisp the shredded pulled pork in the hot pan to add texture, flipping once or twice.
- On a baking sheet or oven safe dish, layer half of the tortilla chips, then some of the cheese, then the remaining chips. Sprinkle more Pepper Jack cheese, followed by the crisped pulled pork, black beans, sliced jalapenos, and red onion. Top with the remaining cheese. Layer as much as you’d like to distribute the ingredients.
- Place in the oven and bake for 5-7 minutes, until the cheese is melted and bubbly.
- Mix sour cream with hot sauce to your taste.
- Remove the nachos from the oven and drizzle with BBQ sauce. Add dollops of the spicy sour cream and creamy guacamole, sprinkle with chopped cilantro and queso fresco, and serve with lime wedges on the side.
Notes
- For an extra kick, consider adding diced serrano peppers or a sprinkle of crushed red pepper flakes.
- To avoid soggy chips, be sure the pulled pork is not overly saucy before adding to the nachos.
- Feel free to customize with additional toppings like corn, diced tomatoes, or pico de gallo.
Nutrition Information
Miska Knezevic says
I do love this! Thanks!
Mike Hultquist says
Excellent!! Thanks, Miska! I like the way you roll. =)