Pulled Pork Nachos

pulled pork nachos

The Spruce Eats / Leah Maroney

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4
Yield: 1 pan

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 your ingredients.

    ingredients for pulled pork nachos
  2. Shred the pulled pork and toss it with 1/2 cup of the barbecue sauce.

    pulled pork in a bowl
  3. Spray a baking sheet with cooking spray, or line it with parchment paper or aluminum foil. Spread the tortilla chips into an even layer. The chips can overlap a little but allow each chip its own space for maximum cheese coverage. 

    Preheat the oven to 400 F.

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

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

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

    melted cheese on chips
  7. Top the nachos with dollops of guacamole and pico de gallo. Add the jalapenos and scallions.

    guacamole on nachos
  8. Add the remaining 1/4 cup of the barbecue sauce to a small plastic bag and add the ranch to its own bag. Cut a tiny hole in the corner of each bag, then drizzle the sauces over top the nachos.

    nachos topped with barbecue sauce
  9. Serve immediately with lime wedges, if desired.

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.