This pulled pork nachos recipe is loaded with crispy tortilla chips, tender smoky pulled pork, gooey melted cheese, and all your favorite toppings. It's easy to make and perfect for game day, a casual dinner, or a crowd-pleasing appetizer. For another fun twist, try our corned beef Irish nachos.
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You can make this dish as simple or as fancy as you want! You can get away with using pre-made pulled pork and cheese sauce, or you can make your own. A simple cheese sauce recipe is included below. For an extra kick of spice, drizzle with my roasted habanero hot sauce!
I recommend making this Instant Pot pulled pork if you're short on time, or smoked pork butt if you've got the time. Then use the leftovers to make pulled pork enchiladas or any of these 20 leftover pulled pork recipes.
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🔖 Ingredients & Substitutions
- Pulled pork: You can get store-bought pulled pork or make your own. I chose to use pre-made pulled pork in BBQ sauce.
- Tortilla chips: Thick, sturdy restaurant-style tortilla chips are ideal. Alternatively, you can use French fries!
- Pickled red onions: I highly recommend making your own quick pickled onions, but store-bought will do just fine.
- Jalapeño: I prefer to use fresh jalapeños, but you can also use serranos, habaneros, pickled jalapeños, or these super easy pickled serrano peppers.
- Corn: Fresh corn or canned sweet corn work best.
- BBQ sauce: You can either use your favorite store-bought barbecue sauce or make this huckleberry BBQ sauce. If you like your nachos extra hot, try this roasted habanero salsa instead.
- Cheese: I recommend using queso quesadilla or another shredded cheese to hold everything together, then topping it all with a cheese sauce. You can either use the simple cheese sauce recipe below or use store-bought queso.
- Garnish: Fresh cilantro or green onions and a drizzle of sour cream.
- Optional ingredients: Black beans, salsa, fresh avocado, tomatoes.
🧀 Cheese Sauce Ingredients (Optional)
This is a very quick, simple, velvety cheese sauce that only requires 6 ingredients. Feel free to add in additional spices, diced green chillies, Rotel, etc. if desired.
- Cheese: You'll need to use American cheese or Velveeta if you want that velvety texture, but I recommend adding in grated cheddar cheese as well for best flavor.
- Evaporated milk: If you don't have evaporated milk, substitute half & half.
- Smoked paprika: This gives it a slight smokiness that complements the pulled pork.
- Salt: To taste.
🐷 How To Make Pulled Pork Nachos
Prepare Cheese Sauce
Step 1: Preheat oven to 350°F. Heat butter and evaporated milk in a small saucepan over low heat, stirring until combined.
Step 2: Once the mixture begins to steam (not boil), gently whisk in American cheese until smooth, followed by cheddar cheese and seasonings. Remove from heat and set aside.
Assemble Nachos
Step 3: Line a large baking sheet with parchment paper, then spread tortilla chips evenly and top with shredded cheese and pulled pork. Bake for 5-10 minutes or until cheese is melted.
Step 4: Top pulled pork nachos with corn and cheese sauce, then bake an additional 5-7 minutes. Top with pickled onions, freshly sliced jalapeños, and sour cream.
Pro Tip: If the cheese sauce is too thick to pour, microwave it for 10-30 seconds and/or thin it with a little additional evaporated milk.
Step 5: Finish with a drizzle of BBQ sauce and a sprinkling of fresh cilantro.
🤷🏻♀️ FAQs
How can I keep pulled pork nachos from getting soggy?
Use thick tortilla chips, drain excess moisture from the pork, and wait to add fresh ingredients such as onions, tomatoes, etc. until after baking, just before serving.
Can I make this pulled pork nachos recipe ahead of time?
You can make the components ahead of time (the pulled pork, the cheese sauce, the pickled onions, etc.). Assemble the nachos right before you are ready to bake and eat them.
What can I serve with pulled pork nachos?
Serve alongside this light oil and vinegar coleslaw, smoked corn, baked beans, or a simple salad.
👩🏻🍳 Pro Tips
- You can make this recipe gluten-free by using GF tortilla chips and a gluten-free BBQ sauce.
- Drain excess moisture from pulled pork, if necessary. It should be moist, but too much cooking liquid can make the chips soggy.
- Baking time may vary depending on your oven and how heavily you layer the nachos.
- If nachos get cold, reheat them in the oven at 350°F for 5 minutes.
- I recommend mixing the sour cream with a Tablespoon or two of water to make it easier to drizzle.
- There isn't a great way to store and reheat the nachos for later once they've been assembled, so if you think you'll have leftovers, I suggest storing the ingredients separately and assembling when you're ready to serve.
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📖 Recipe
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Ingredients
Equipment
Method
- Preheat oven to 350°F. Heat butter and evaporated milk in a small saucepan over low heat, stirring until combined.
- Once mixture begins to steam (not boil), gently whisk in American cheese until smooth, followed by cheddar cheese and seasonings. Remove from heat and set aside.
- Line a large baking sheet with parchment paper, then spread tortilla chips evenly and top with shredded cheese and pulled pork. Bake for 5-10 minutes or until cheese is melted.
- Top pulled pork nachos with corn and cheese sauce, then bake an additional 5-7 minutes. Top with pickled onions, freshly sliced jalapeños, and sour cream.
- Finish with a drizzle of BBQ sauce and a sprinkling of fresh cilantro.
Nutrition
Notes
- If the cheese sauce is too thick to pour, microwave it for 10-30 seconds and/or thin it with a little additional evaporated milk.
- You can make this recipe gluten-free by using GF tortilla chips and a gluten-free BBQ sauce.
- Drain excess moisture from pulled pork, if necessary. It should be moist, but too much cooking liquid can make the chips soggy.
- Baking time may vary depending on your oven and how heavily you layer the nachos.
- If nachos get cold, reheat them in the oven at 350°F for 5 minutes.
- I recommend mixing the sour cream with a Tablespoon or two of water to make it easier to drizzle.
- There isn't a great way to store and reheat pulled pork nachos once they've been assembled, so if you think you'll have leftovers, I suggest storing the ingredients separately and assembling when you're ready to serve.
Hilda Sterner says
We hope you enjoy this recipe!