Pulled Pork Nachos Recipe

5 from 1 rating

My pulled pork nachos are piled with crispy pulled pork, piquant pepper jack cheese, drizzled with BBQ sauce then loaded with toppings for big, bold flavor.

Prep Time10

Cook Time10

Course: Appetizer

Cuisine: American

Keyword: pulled pork

Servings:

Calories: 524kcal

Author: Mike Hultquist

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