These irresistible Pulled Pork Nachos combine tender, smoky meat with crispy tortilla chips for the ultimate game-day feast. Ready in just 20 minutes, this crowd-pleasing appetizer layers seasoned pulled pork with melted cheese and fresh toppings.
Each hearty serving delivers 29g of protein while perfectly balancing flavors and textures. Whether you’re hosting a party or craving a satisfying snack, this quick and easy recipe transforms leftover pulled pork into an impressive nacho platter that’ll have everyone reaching for seconds.
Essential Ingredients for Ultimate Pulled Pork Nachos
- Tortilla Chips: 8-12 ounces, choose sturdy chips that can hold toppings well
- Pulled Pork: 2 cups, warmed and ready to use
- Cheese: 2-3 cups freshly grated cheddar or preferred variety for best melting
- Black Beans: 15 oz can, drained and rinsed for cleaner taste
- Peppers: 1 cup mixed jalapeños and yellow peppers for heat and flavor
- BBQ Sauce: 1/2 cup of your favorite variety
- Garnishes: Green onions, fresh cilantro, salsa, and sour cream for serving
Step-by-Step Assembly Guide
- Prep Work: Heat oven to 400°F and prepare baking tray with parchment paper
- First Layer: Arrange half the chips, top with half portions of cheese, pork, beans, and peppers
- Sauce Application: Create a piping bag with BBQ sauce and drizzle over first layer
- Second Layer: Repeat layering process with remaining ingredients
- Baking: Heat for 5-6 minutes until cheese reaches perfect melting point
- Final Touch: Top with fresh garnishes and serve while hot and melty
Quick Assembly Tips
Layer your nachos like a pro! Start with a single layer of chips – this helps every chip get some toppings. When adding cheese, sprinkle it evenly and don’t forget the edges. For the pulled pork, break it into small chunks so it spreads nicely. The trick with the BBQ sauce in a plastic bag makes drizzling super easy and neat – just like the pros do it!
Make It Your Own
These nachos are super flexible! Switch up the cheese – try pepper jack for extra kick or a mix of cheddar and monterey jack. Not into black beans? Pinto beans work great too. If you want less heat, swap the jalapeños for mild green chiles. You can also add diced tomatoes, olives, or corn for extra color and flavor. Make it as spicy or mild as you like!
Serving Tips
Serve these nachos right away while they’re hot and the cheese is perfectly melty! Put out bowls of extra toppings so everyone can add more salsa, sour cream, or cilantro. Want to make it a meal? Add a fresh green salad on the side. For parties, you can prep all the toppings ahead and just assemble and bake when guests arrive.
Storage and Reheating
These nachos taste best fresh from the oven, but if you have leftovers, store the toppings separate from any extra chips. When ready to eat, spread chips on a baking sheet, add the toppings, and warm in a 350°F oven for 3-4 minutes. Skip storing any nachos with sour cream or salsa already on them – these toppings are best added fresh!
Pulled Pork Nachos
Equipment
- Baking tray
- Parchment paper
- Ziplock bag
Ingredients
- 8-12 ounce Tortilla chips
- 2 cups Pulled Pork
- 2-3 cups shredded cheddar cheese freshly grated
- 15 ounce black beans drained and rinsed
- 1 cup Jalapeños and yellow peppers canned
- 1/2 cup barbecue sauce your favorite kind
- 2 green onions chopped, for garnish
- salsa and sour cream for topping
- fresh cilantro for garnish
Instructions
- Preheat oven to 400 degrees F. Prepare a baking tray with parchment paper or spray with non-stick cooking spray.
- Spread out ½ of the tortilla chips into an even layer. Top with half of the shredded cheese, BBQ pulled pork, beans, jalapeños and yellow peppers. Add barbecue sauce to a ziplock bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the chips.
- Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce.
- Bake for 5-6 minutes, until cheese is melted. Remove from oven and top with green onions, cilantro, salsa and sour cream. Serve immediately.
