Easy Pulled Pork Nachos

My pulled pork nachos bring all the best textures together with crispy tortilla chips, tender pulled pork, and smooth, melty cheese! I make my BBQ pulled pork nachos with two types of cheese, then top them off with onions and jalapeños to round out the flavor.

My Easy Pulled Pork Nachos Recipe

My pulled pork nachos were a special request from my son, Connor. Last year at the county fair, nachos were his favorite item of the entire day. When he asked if I could recreate them at home, I was determined to do just that!

Connor is pretty adventurous when it comes to different flavors and textures, so I made sure to load these nachos up with his favorite toppings. As soon as he tried my pulled pork nachos recipe, he said that it was even better than the one from the fair! 

Looking for more tasty appetizer recipes? Be sure to check out my steak quesadillas and my baked chicken wings! Or, for more layered goodness, try my loaded fries, 7 layer dip, or air fryer nachos next.

Pork Nachos Ingredients

• Tortilla chips – I use thick, sturdy corn chips for this recipe. They can hold all the toppings without turning soggy.
• Leftover pulled pork – Tender, savory, and juicy, this is my favorite meat to serve on top of nachos!
• Shredded cheese – Melts beautifully to make the nachos extra cheesy. My family usually goes with Chihuahua cheese, Monterey Jack cheese, or a Mexican blend. 
• Diced onions – I prefer white onions, but yellow onions or green onions can be used for a milder taste.
• Sliced pickled jalapeños – Brings a tangy, satisfying heat to the recipe as well as delicious pickled flavor.
• Nacho cheese sauce – For a smooth, creamy layer of cheese, I use canned nacho cheese. Homemade can also be used if desired.
• Barbecue sauce – Adds just the right amount of sweetness and tang to balance out the other savory ingredients.
• Cilantro – Fresh cilantro is optional but will add additional flavor and a splash of color. Parsley makes a great substitute if needed.

How to Make BBQ Pulled Pork Nachos

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Start by preheating the oven to 400 degrees F.

STEP TWO: Spread the tortilla chips in a single layer on the baking sheet, then sprinkle shredded cheese in an even layer over the top.

STEP THREE: Next, spoon the pulled pork onto the chips, spreading it out to ensure there’s meat in every bite.

STEP FOUR: In a microwave-safe bowl, heat the nacho cheese for 30 seconds, then stir. Continue heating in 20 to 30 second intervals, stirring until it’s smooth and pourable.

STEP FIVE: Drizzle the warm nacho cheese sauce over the nachos, followed by the diced onions and pickled jalapeños.

STEP SIX: Bake them for 10 minutes until the shredded cheese has melted.

STEP SEVEN: Remove the pulled pork nachos from the oven carefully, then drizzle with barbecue sauce and cilantro if desired. Let the nachos cool for about 1 minute before serving.

Tips for the Best Pulled Pork Nachos Recipe

• Be sure to line the baking tray with foil. This makes cleanup so easy!
• I use freshly grated cheese for the smoothest melt. Pre-shredded cheese doesn’t melt quite as well, and honestly, fresh tastes better anyway!
• Warming the pork before layering is my best tip to ensure even heating throughout.
• For a deeper flavor, I like to toss the pork in BBQ seasoning.
• Broiling the nachos for 1 minute will turn the cheese a beautiful golden color and enhance its appearance. I always make sure to watch it carefully, though, as broiling too long will cause it to separate or burn.

Shredded Pork Nachos Variations and Substitutions

• A different type of meat can be used to top these nachos and give them a different flavor. Rotisserie chicken and brisket are some of my favorite alternatives.
• Diced tomatoes are another topping that will add freshness and color. I recommend adding them after baking so that the chips don’t get soggy.
• To make my recipe even heartier, add some black beans. Just be sure to drain them beforehand.
• For an additional pop of color, swap the raw onions with pickled red onions! I love the sweet and tangy flavor that they add.
• I always slice some lime wedges to have on hand when ready to serve. Squeezing lime juice on top will brighten the overall flavor of the nachos.

What to Serve with Nachos

While my pork nachos are already loaded with plenty of flavor, a few additional toppings will take them to the next level! I love serving them with a heaping scoop of guacamole, sour cream, pico de gallo, or avocado lime crema. My husband Ben, who loves spicy flavor, enjoys them with mango habanero salsa and extra pickled jalapeños.

Pulled Pork Nachos FAQs 

What is the secret to getting my tortilla chips crispy? 

The key to preventing nachos from getting soggy is layering the ingredients strategically. I always make sure to lay my chips in an even layer rather than stacking them high. Overcrowding the pan will lead the ingredients to steam and turn mushy. After warming the pork up a bit, I also make sure to drain off any excess liquid before adding it on top of the chips.

How should I store leftover pork nachos?

Stored in an airtight container, shredded pork nachos will last in the refrigerator for up to 4 days. I don’t recommend freezing them, as chips never freeze well, but any remaining unused pork can be frozen on its own for later.

How do I reheat leftovers?

My favorite way to reheat pork nachos is on a baking sheet in the oven. They soften up a bit when refrigerated but turn crispy again once baked and reheated. I usually warm them for 5 to 8 minutes at 350 degrees F, then broil for 1 minute to help them crisp up even more.

More Easy Pulled Pork Recipes

• Pulled pork in the oven
• Slow cooker pulled pork
• Pulled pork sandwich
• Instant pot pulled pork
• Pulled pork mac and cheese