Pulled Pork Nachos

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 07/17/21
pulled pork nachos

The Spruce Eats / Leah Maroney
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4
Yield: 1 pan
Nutrition Facts (per serving)
971 Calories
51g Fat
96g Carbs
37g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 971
% Daily Value*
Total Fat 51g 66%
Saturated Fat 17g 85%
Cholesterol 105mg 35%
Sodium 2511mg 109%
Total Carbohydrate 96g 35%
Dietary Fiber 11g 38%
Total Sugars 41g
Protein 37g
Vitamin C 31mg 154%
Calcium 616mg 47%
Iron 4mg 22%
Potassium 1139mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pulled pork nachos are the perfect one-pan appetizer for game day or for a late night snack. We used premade pulled pork to make this recipe even easier, but this nacho recipe is a great way to use up leftover pulled pork when you’re tired of eating sandwiches. The chips are smothered in cheese, guacamole, pico de gallo, jalapenos, and barbecue sauce. It’s salty, sweet, spicy, and won’t last long once you pull them out of the oven! 

The clean up is super easy, since everything is made on one sheet pan. It's easy to assemble and can even be done with the kids.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    ingredients for pulled pork nachos

  2. Shred pulled pork and toss with 1/2 cup barbecue sauce.

    pulled pork in a bowl

  3. Preheat oven to 400 F. Spray a baking sheet with cooking spray, or line with parchment paper or aluminum foil. Spread tortilla chips into an even layer. The chips can overlap a little, but allow each chip its own space for maximum cheese coverage. 

    tortilla chips on a sheet pan

  4. Top chips with pulled pork, spreading out evenly over chips. You can use more or less pulled pork depending on how much you have leftover.

    pulled pork ove chips

  5. Spread cheese evenly over chips and pulled pork. (Mix Monterey jack and cheddar together before sprinkling, if you wish.)

    cheese and pulled pork over chips

  6. Bake nachos on center rack for 10 to 12 minutes or until cheese is melted and pork is warmed through.

    melted cheese on chips

  7. Top nachos with dollops of guacamole and pico de gallo. Add jalapenos and scallions.

    guacamole on nachos

  8. Add remaining 1/4 cup of barbecue sauce to a small plastic bag and add ranch to its own bag. Cut a tiny hole in the corner of each bag, then drizzle sauces over top nachos. Serve immediately with lime wedges, if desired.

    nachos topped with barbecue sauce

Recipe Variations

  • Use pickled jalapenos instead of fresh. 
  • Make your own guacamole or pico de gallo. 
  • Make your own pulled pork. 
  • Replace the Monterey jack with pepper jack cheese for an extra spicy bite.


Recipe Tips

To keep the chips from getting soggy make sure to not include the wetter ingredients during the baking process. Pico de gallo, guacamole, barbecue, and ranch dressings are added at the very end, right before you are ready to eat. Also cook the nachos at a higher temperature so the cheese melts quickly.