These BBQ Pulled Pork Nachos are the ultimate crowd-pleaser, perfect for game nights, potlucks, or even a fun family dinner. Piled high with tender pulled pork, gooey melted cheese, tangy BBQ sauce, and fresh toppings, these nachos bring together smoky, savory, and fresh flavors in every bite. They’re quick to assemble, loaded with texture, and guaranteed to disappear fast!
BBQ Pulled Pork Nachos
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine American, Tex-Mex
For the Nachos
- 1 bag 10–12 oz tortilla chips (choose sturdy ones for layering)
- 2 cups cooked pulled pork store-bought or homemade
- 1 cup BBQ sauce your favorite brand or homemade
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- ½ cup canned black beans drained and rinsed (optional)
- ½ cup corn kernels fresh, frozen, or canned (optional)
For Toppings
- 1 jalapeño sliced thinly
- ¼ cup pickled red onions optional but highly recommended
- 1 avocado diced or sliced
- ¼ cup sour cream or crema
- 2 –3 green onions sliced
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
Preheat the oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the pulled pork
If your pulled pork is cold, warm it up in a skillet or microwave. Toss it with ¾ cup of BBQ sauce, reserving the rest for drizzling later.
Layer the nachos
Spread half of the tortilla chips on the prepared baking sheet. Sprinkle with half the cheese, pulled pork, black beans (optional), and corn (optional). Repeat with a second layer of chips and toppings.
Bake
Place the nachos in the oven and bake for 8–10 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid burning.
Add fresh toppings
Once out of the oven, drizzle the remaining BBQ sauce over the nachos. Top with jalapeños, pickled onions, avocado, sour cream, green onions, and cilantro.
Serve
Squeeze a lime wedge over the nachos for a zesty kick and serve immediately!
Pairings
BBQ Pulled Pork Nachos pair wonderfully with a refreshing side like coleslaw, Mexican street corn salad, or guacamole and chips. For drinks, a crisp lager, margaritas, or a fizzy soda complements the smoky and tangy flavors.
FAQs
1. What cut of pork is best for pulled pork?
Pork shoulder (also called pork butt or Boston butt) is ideal for pulled pork because of its marbled fat, which ensures the meat stays juicy and flavorful when slow-cooked.
2. Can I use pre-cooked pulled pork?
Absolutely! Store-bought pulled pork works perfectly and saves time. Just make sure to heat it up and mix it with BBQ sauce before using.
3. Can I make this ahead of time?
The pulled pork can be made ahead, but it’s best to assemble and bake the nachos just before serving to keep the chips crispy.
4. Can I customize the toppings?
Of course! Feel free to add diced tomatoes, olives, shredded lettuce, or even a drizzle of spicy sriracha for extra heat.
