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Pulled Pork Nachos Recipe

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Last Updated on January 11, 2021 by Lisa Johnson

This Pulled Pork Nachos Recipe is a delicious and easy appetizer! They are loaded with layers of melted cheese, pulled pork, crispy tortilla chips and topped with barbecue sauce, pico de gallo, avocado and sour cream. So delicious!!

Tortilla chips, melted cheese, pulled pork, pico de gallo, avocado chunks, sour cream and cilantro piled up on a blue plate.

Your friends and family will absolute love these pulled pork nachos!! They are the perfect appetizer for gameday, Cinco de Mayo, pretty much any occasion that requires finger foods.

Pulled Pork Nachos Recipes ingredients in white bowls.

I did not include the recipe for the Instant Pot Pulled Pork because 1 – it makes more pork than you need for these nachos 2- you may have your own favorite recipe 3 – leftover pulled pork is perfect for these nachos!

If you don’t have a recipe, you seriously want to try mine, it is packed with flavor!! Plus you can probably get two full meals out of it depending on the size of your appetites. (sandwiches or tacos plus these nachos)

How to make Sheet Pan Pulled Pork Nachos

Preheat oven to 400 degrees.

Spread a layer of tortilla chips out on a sheet pan.

A layer of tortilla chips on a sheet pan.

Spread half of the pulled pork over the chips.

A layer of pulled pork spread over the tortilla chips.

Sprinkle half of the cheese over the pork.

A layer of shredded cheese over the pulled pork and tortilla chips.

Place in the over and bake for 10 to 15 minutes, until the cheese is melted.

Melted cheese on pulled pork and tortilla chips.

Top with a second layer of tortilla chips, pork and remaining cheese. Return to the oven and bake until cheese has melted.

Top the nachos with pico de gallo, diced avocado and drizzle with barbecue sauce and sour cream.

Tortilla chips, pulled pork, melted cheese, diced avocado, sour cream and barbecue sauce in a baking sheet with bowls of barbecue sauce, and chopped cilantro in the background.

You can use as much barbecue sauce, salsa and sour cream as you like!

Recipe Notes & Tips

  • I used leftover Instant Pot Pulled Pork to make my nachos.
  • Every oven cooks differently so keep an eye on them. Once the smell of tortilla chips fills the kitchen, they are hot enough and the cheese should be melted.
  • I used a combination of Monterey Jack and cheddar cheese. Any combination of cheeses will work and Pepper Jack would be a great substitution if you are looking for a spicier recipe.

How do I store leftover pulled pork nachos?

This can be tricky, the chips tend to get soggy. Remove all of the toppings to avoid excess moisture. Do your best to separate the individual layers and place them in a single layer inside of a large zipper topped plastic bag or airtight plastic container. Serve within two days.

When ready to serve, place them on a baking sheet and reheat in a 400 degree oven or in a skillet on top of the stove until heated through. Garnish with fresh toppings.

Additional serving ideas:

More delicious nacho recipes:

Enjoy!!

Tortilla chips, melted cheese, pulled pork, pico de gallo, avocado chunks, sour cream and cilantro piled up on a blue plate.

Pulled Pork Nachos Recipe

This Pulled Pork Nachos Recipe is a delicious and easy appetizer! They are loaded with melted cheese, pulled pork, crispy tortilla chips and topped with barbecue sauce, pico de gallo, avocado and sour cream.
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Course: Appetizer
Cuisine: American
Keyword: pulled pork, nachos recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings
Calories: 692kcal
Author: Lisa Johnson

Equipment

  • Sheet Pan

Ingredients

  • 10 ounces tortilla chips
  • 2 pounds pulled pork
  • 1 cup shredded cheddar cheese
  • 2 cup shredded Monterey Jack cheese
  • 1 large avocado diced
  • 1 cup sour cream or Greek yogurt
  • .5 cup salsa or pico de gallo
  • .75 cup barbecue sauce
  • 2 tablespoons chopped cilantro to garnish

Instructions

  • Preheat oven to 400 degrees.
  • Spread a layer of tortilla chips out on a half-sheet, sheet pan.
  • Spread half of the pulled pork over the chips, then sprinkle half of the cheese over the pork.
  • Place in the over and bake for 10 to 15 minutes, until the cheese is melted.
  • Top with a second layer of tortilla chips, pork and remaining cheese. Return to the oven and bake until cheese has melted.
  • Top the nachos with pico de gallo, diced avocado and drizzle with barbecue sauce and sour cream. You can use as much barbecue sauce, salsa and sour cream as you like, these are just guidelines.

Notes

  • I used leftover Instant Pot Pulled Pork to make my nachos.
  • Every oven cooks differently so keep an eye on them. Once the smell of tortilla chips fills the kitchen, they are hot enough and the cheese should be melted.
  • I used a combination of Monterey Jack and cheddar cheese. Any combination of cheeses will work and Pepper Jack would be a great substitution if you are looking for a spicier recipe.
  • Eight servings is a guess. It will depend on how hungry you are and how many other foods are being served.
Additional Serving Ideas

Nutrition

Calories: 692kcal | Carbohydrates: 59g | Protein: 29g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1479mg | Potassium: 384mg | Fiber: 4g | Sugar: 28g | Vitamin A: 889IU | Vitamin C: 5mg | Calcium: 479mg | Iron: 3mg

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