BBQ Pulled Pork Nachos
Have leftover pulled pork? Shred it, and use it to make these BBQ Pulled Pork Nachos! This loaded nachos recipe has crispy chips, cheese, pulled pork, BBQ sauce and other fresh toppings.
This BBQ Pulled Pork Nachos recipe makes a QUICK dinner! We started making this pork nacho recipe when I started experimenting with smoking pork shoulder.
Pulled pork is traditionally made from pork shoulder (also called pork butt). I love to make it because you usually have a TON of leftovers! You can use the leftover pulled pork in a rice bowl, on pulled pork sandwiches or on this sheet pan nachos recipe.
“This recipe is fantastically delicious. I made a sheet pan and there were no leftovers. I will be making this again. Yum!” – Andrea
I normally use this pulled pork nachos recipe for an easy dinner, but it’s just as good for your next game day party! Make a big batch for Super Bowl Sunday and serve with other finger foods like this scrumptious Taco Ring with Crescent Rolls.
Need pulled pork recipes? Try my Smoked Pulled Pork recipe or Slow Cooker Pulled Pork.
Tip: Choose thick, sturdy corn tortilla chips! While I love light, thin tortilla chips, they are a recipe for soggy nachos! I used Santitas corn chips, they’re inexpensive and perfect for nachos!
Recipe Substitutions for BBQ Pulled Pork Nachos
Cheese: You can absolutely use different types of cheese! You can substitute cheddar cheese, Monterey jack cheese, pepper jack cheese or mozzarella cheese instead. You can also top your nachos with cheese sauce! Try this easy queso dip recipe.
Pork: Feel free to grab some pre-made pulled pork from the grocery store or a local restaurant! You can also sub for shredded chicken, or make it vegetarian with black beans or pinto beans!
Pepper: Substitute sliced habanero pepper or serrano peppers for spicier nachos. Or, take the heat down a notch with diced bell peppers or poblano peppers.
Crema Mexicana: This is a thinner version of sour cream that drizzles super well. You can typically find it in a clear plastic cylinder container by the Mexican cheeses. You can also use regular sour cream or plain Greek yogurt. Just mix it with a bit of milk OR fresh lime juice to thin it out before drizzling.
BBQ sauce: You can’t have BBQ nachos without BBQ sauce! I like to use a brown sugar-based sauce that is sweet and a bit more like a glaze. I would not recommend using a vinegar-based sauce for these nachos. Use your favorite barbecue sauce, or you can make my Apricot BBQ sauce or Pineapple Barbecue Sauce!
Fresh cilantro: Cilantro is my pick for this crowd pleaser recipe, but you can also use fresh, diced green onions!
Additional Pulled Pork Nachos Toppings
This recipe does not call for any of these items, but any of them would be delicious! Try adding black beans, corn, diced avocado or guacamole, salsa or hot sauce.
Make sure you add any fresh veggies after the nachos are baked. You can chop them while the cheese melts in the oven!
Serving Suggestions
Serve these pork nachos with a bowl of esquites and a cold michelada or margarita!
Storing Leftovers
Once nachos are made, it’s hard to store them because the layer of tortilla chips will get soggy. However, if you have leftovers, I recommend topping them with a clean paper towel to absorb moisture, then covering with plastic wrap.
Store in the refrigerator for up to 3-4 days, then reheat in the oven. I do not recommend reheating in the microwave.
BBQ Pulled Pork Nachos
Ingredients
- 13 ounces restaurant-style tortilla chips
- 12 ounces Mexican blend cheese shredded, divided
- 2 cups shredded pulled pork
Toppings:
- 4 tablespoons BBQ sauce
- 3 tablespoons crema mexicana
- 1 jalapeno seeded, sliced
- 1 roma tomato seeded, diced
- 1/2 small purple onion diced
- ¼ cup fresh cilantro chopped
- 1 tablespoon fresh lime juice
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare a large rimmed baking sheet or large cast iron skillet with cooking spray.
- Place the tortilla chips in a single layer on the baking sheet and sprinkle on about ½ of the shredded cheese on top.
- Place pork onto the chips and cheese, as evenly as possible.
- Sprinkle the chips with a second layer of cheese, using the rest of the shredded cheese.
- Place the pan in the preheated oven. Bake for 6-9 minutes or until the cheese is melted and beginning to brown.
- Remove from the oven and let cool 2-3 minutes. Then, drizzle on the crema mexicana and BBQ sauce. Then, add the tomato, onion, cilantro and lime juice.
- Serve warm.
