Pulled Pork Nachos are the perfect mix of tender, smoky pork piled high on crispy tortilla chips and topped with gooey melted cheese, fresh salsa, and a little kick from jalapeños. Every bite is a crunchy, cheesy, meaty delight that’s hard to resist.
I love making these nachos when friends come over because they’re easy to share and everyone can pile on their favorite toppings. Plus, the pulled pork is usually leftover from a weekend cookout, so it feels like a fun way to give those tasty bits a second life.
My favorite way to eat Pulled Pork Nachos is with a big dollop of sour cream and a sprinkle of fresh cilantro. It adds a cool contrast to the warm pork and spicy peppers, making each bite perfectly balanced. These nachos always bring smiles and full bellies—what’s not to love?
Key Ingredients & Substitutions
- Pulled Pork
- The star of the dish! I like to use barbecue-seasoned pulled pork for that smoky, tender flavor. If you don’t have pork, shredded chicken or beef work well too.
- Tortilla Chips
- Choose sturdy, thick chips so they don’t get soggy too fast. If you want a healthier option, baked tortilla chips or veggie chips are good swaps.
- Cheese
- Sharp cheddar and Monterey Jack melt beautifully and bring a creamy balance. You can swap with mozzarella or pepper jack for more spice.
- Fresh Toppings
- Tomato, red onion, and cilantro add bright, fresh flavors and crunch. If you’re not a fan of cilantro, parsley or green onions make nice alternatives.
- Jalapeños
- Optional but adds a nice kick. Use pickled jalapeños for tang or omit for milder nachos.
How Can I Get Cheese Melted Perfectly Without Soggy Chips?
Melting cheese on nachos is easy, but you want to avoid chips turning soggy. Here’s how:
- Spread chips in a single layer with small gaps to allow even heat.
- Distribute melted pulled pork evenly but avoid excess sauce—it can drip and make chips soggy.
- Add cheese right over the pork and chips so it melts and holds ingredients together.
- Bake at 375°F for 8-10 minutes, just until cheese is bubbly. Avoid overbaking.
- After baking, add fresh toppings to keep crispness and freshness.
These steps help keep your nachos crispy and gooey-cheesy at the same time, making every bite enjoyable.
Equipment You’ll Need
- Large baking sheet – so you can spread the chips in a single layer for even baking and easy sharing.
- Parchment paper – helps prevent chips from sticking and makes cleanup simple.
- Mixing bowls – perfect for prepping toppings like diced tomatoes, onions, and cilantro.
- Sharp knife – for chopping fresh ingredients and slicing jalapeños safely.
- Oven mitts – because the baking sheet gets hot when you pull the nachos out of the oven!
Flavor Variations & Add-Ins
- Swap pulled pork with shredded chicken or beef for a different protein that works just as well.
- Try pepper jack cheese instead of cheddar for a little extra spice and meltiness.
- Add black beans or corn to boost texture and add subtle sweetness to your nachos.
- Top with sliced avocado or a dollop of guacamole for a creamy, mild contrast to the smoky pork.
How to Make Pulled Pork Nachos?
Ingredients You’ll Need:
- 1 large bag tortilla chips
- 2 cups cooked pulled pork (preferably with barbecue sauce)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium tomato, diced
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- 1-2 jalapeños, thinly sliced (optional)
- ½ cup sour cream (for serving)
- ½ cup guacamole or sliced avocado (optional)
- Barbecue sauce for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and bake. It’s quick and perfect for a snack or casual meal. You can have delicious nachos ready in under 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Base:
Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup. Spread the tortilla chips evenly across the baking sheet in a single layer so they heat evenly.
2. Layer the Pulled Pork and Cheese:
Evenly distribute the cooked pulled pork over the chips, making sure most chips get some tasty pork. Then sprinkle both shredded cheddar and Monterey Jack cheeses all over the pork and chips.
3. Bake Until Melty and Bubbling:
Place the baking sheet in the oven and bake for about 10 minutes, or until the cheese is melted and bubbly. Keep an eye on it so the chips don’t burn.
4. Add Fresh Toppings and Serve:
Remove the nachos from the oven, then immediately top with diced tomatoes, red onion, and chopped cilantro. Add sliced jalapeños if you like heat, and drizzle a bit of barbecue sauce if you want extra flavor.
Serve hot with sour cream and guacamole or sliced avocado on the side. Dig in and enjoy your crispy, cheesy pulled pork nachos!
Can I Use Frozen Pulled Pork for This Recipe?
Yes! Just make sure to thaw the pulled pork completely in the fridge overnight or use the defrost setting on your microwave. Warm it slightly before adding to your nachos so it heats evenly in the oven.
How Should I Store Leftover Pulled Pork Nachos?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, spread the nachos on a baking sheet and warm in a 350°F oven for 5–10 minutes to keep the chips crispy.
Can I Customize the Toppings?
Absolutely! Feel free to add black beans, corn, sliced olives, or even a drizzle of hot sauce. Fresh avocado or jalapeños can also be adjusted based on your spice preference.
What’s the Best Way to Prevent Soggy Chips?
Spread the chips in a single layer and avoid piling too much saucy pork on each chip. Bake just until the cheese melts to keep the chips crisp underneath the toppings.