Pulled Pork Nachos Recipe

Crispy tortilla chips layered with smoky pulled pork, melty cheese, BBQ sauce, and fresh toppings. A crowd-pleasing appetizer perfect for game day or family gatherings.

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Course: Appetizer, Party Food, Snack

Cuisine: American, BBQ, Tex-Mex

Prep Time: 15

Cook Time: 12

Resting / Cooling: 5

Total Time: 32

Servings: servings

Calories: 480kcal

Cost: $20

Equipment

1 Large rimmed sheet pan 18x13 in recommended
1 Parchment paper or silicone baking mat For easy cleanup
1 set Large mixing bowls 2–3 for cheese blend and toppings
1 Sharp knife For chopping vegetables
1 Cutting board Preferably separate for veggies & meat
1 Cheese grater Freshly grated melts better
1 Mandoline slicer (optional) For uniform slices
1 Serving spoons/tongs For portioning nachos

Ingredients

2 pounds pulled pork Leftover or freshly made
1 bag (13–14 oz) tortilla chips Restaurant-style
3 cups sharp cheddar cheese shredded
2 cups Monterey Jack cheese shredded
½ cup BBQ sauce Plus extra for serving
1 large tomato diced
½ red onion finely chopped
2 jalapeños sliced, seeds removed for less heat
¼ cup cilantro chopped
1 avocado diced or guacamole
1 cup sour cream for topping
½ cup salsa any heat level
2 green onions sliced thin
¼ cup pickled jalapeños optional

Instructions

Preheat oven to 375°F. Line sheet pan with parchment paper. Spread tortilla chips in single layer.
Warm pulled pork in skillet with splash of juice/broth if leftover.
Mix cheeses. Sprinkle half over chips.
Spread pork evenly. Drizzle BBQ sauce.
Add remaining cheese. Top with jalapeños if desired.
Bake 10–12 minutes until cheese melted and bubbly.
Remove from oven. Add tomato, onion, cilantro, and green onion.
Finish with sour cream, salsa, and avocado.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition