Pulled Pork Nachos Recipe

5 from 1 vote

These restaurant-quality pulled pork nachos recipe is quick and easy to make, perfect for spicing up nacho night!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Side Dish

Cuisine: American, Mexican

Servings: servings

Calories: 749kcal

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.

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.