One of my favorite uses of leftovers is nachos. So of course I tried topping nachos with some pulled pork.
So delicious. Honestly should have done this sooner cause it’s so freaking good.
And honestly, perfect for those leftovers and great for game night or getting together to watch a football game on TV.
And don’t worry, I do have some variations that you can try if you don’t like the basic recipe below.
Easy Pulled Pork Nachos
These loaded pulled pork nachos are the ultimate crowd-pleasing appetizer or main dish, featuring tender, smoky pulled pork piled high on crispy tortilla chips with melted cheese, fresh toppings, and zesty sauces. Perfect for game day, parties, or a fun family dinner.
Ingredients
- 12 oz bag tortilla chips (thick-cut or restaurant-style work best)
- 3 cups pulled pork (cooked and shredded, warmed)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup black beans (drained and rinsed)
- 1/2 cup red onion (finely diced)
- 2 medium jalapeño peppers (sliced, seeds removed for less heat)
- 1 cup cherry tomatoes (halved or quartered)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro (chopped)
- 1 large lime (cut into wedges)
- 1/4 cup BBQ sauce (optional, for drizzling)
- 2 stalks green onions (sliced)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
💡 Tip: Using a rimmed baking sheet helps prevent toppings from sliding off during baking.
2. Arrange the tortilla chips in an even layer on the prepared baking sheet, overlapping slightly. You want good coverage but not chips stacked too high, as they won't get evenly heated.
3. If your pulled pork isn't already warm, heat it in a skillet or microwave until heated through. Distribute the warm pulled pork evenly over the chips, making sure to spread it out so every section gets some pork.
4. Sprinkle the black beans evenly over the pork and chips, followed by the shredded cheddar and Monterey Jack cheeses. Make sure to distribute the cheese generously for maximum meltiness.
💡 Tip: For the best melting results, use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents.
5. Scatter half of the diced red onion and half of the sliced jalapeños over the cheese layer.
6. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is fully melted, bubbly, and just beginning to brown at the edges.
💡 Tip: Watch carefully during the last few minutes to prevent the chips from burning.
7. Remove the nachos from the oven and immediately top with the remaining red onion, remaining jalapeño slices, cherry tomatoes, and green onions while still hot.
8. Drizzle with BBQ sauce if desired, and add dollops of sour cream across the top. Garnish with fresh cilantro and serve with lime wedges on the side.
9. Serve immediately while hot and crispy. Encourage guests to squeeze fresh lime juice over their portions for a bright, zesty finish.
Notes
Tips
- Use leftover pulled pork from a previous meal, or purchase pre-made pulled pork from your local grocery store to save time.
- For extra crunch and to prevent soggy nachos, consider baking the chips alone for 5 minutes before adding toppings.
- Layer your nachos in two separate layers if making a very large batch, ensuring even distribution of toppings and cheese throughout.
- Set up a nacho bar with additional toppings like guacamole, pickled jalapeños, hot sauce, and corn salsa so guests can customize their portions.
- To keep nachos warm during a party, transfer them to a warm oven (200°F) or serve them on a warming tray.
Variations
Here’s a few options for you to try if you don’t want the recipe above or need to change out a few things –
- Swap pulled pork for shredded chicken, ground beef, or carnitas for a different protein option.
- Make it vegetarian by using seasoned black beans, pinto beans, or plant-based crumbles instead of pulled pork.
- Add a layer of refried beans or queso for extra richness and creaminess.
- Top with pickled red onions instead of raw for a tangy, less sharp flavor.
- Drizzle with chipotle crema or ranch dressing instead of sour cream for a different flavor profile.
- Add corn kernels (fresh, canned, or grilled) for a sweet pop of flavor and texture.
- Use pepper jack cheese instead of Monterey Jack for extra spice.
- Finish with crumbled cotija or queso fresco cheese for an authentic Mexican touch.
- Make mini nacho portions using small oven-safe plates or cast iron skillets for individual servings.
Nutrition Facts
Calories: 485 kcal
Protein: 28g
Carbohydrates: 38g
Dietary Fiber: 5g
Sugars: 4g
Total Fat: 24g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 890mg
Calcium: 285mg
Iron: 3mg
