- Prepare the Ingredients
Preheat your oven to 375°F (190°C). Gather all ingredients: 12 oz tortilla chips, 2 cups pulled pork, 2 cups shredded cheddar, 1 cup shredded Monterey Jack, ½ cup sliced red onion, ¼ cup pickled jalapeños. For the slaw, combine 1 cup shredded cabbage, ½ cup chopped cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp hot sauce, and ¼ tsp salt in a bowl. Set aside. Have ½ cup sour cream and 1 diced avocado ready for serving.
- Build the First Layer
On a large, rimmed baking sheet, spread half of the tortilla chips in an even layer. Sprinkle half of both shredded cheeses evenly over the chips. This first cheesy layer will act as "glue" for the toppings. Place the pan in the preheated oven and bake for 5-7 minutes, or until the cheese is fully melted and bubbly.
- Add the Pork and Final Toppings
Carefully remove the hot pan from the oven. Evenly scatter the warmed pulled pork over the melted cheese. Top with the remaining chips, then the remaining cheeses. Add the sliced red onion and pickled jalapeños across the top. Return the pan to the oven and bake for another 8-10 minutes, until the new cheese layer is thoroughly melted and the edges of the chips are golden.
- Finish and Serve
Remove the nachos from the oven. Immediately top with the prepared tangy cabbage slaw, letting it slightly wilt from the heat. Dot with dollops of sour cream and scatter the diced avocado over everything. Serve immediately right from the sheet pan for the best, crispiest texture and gooey, cheesy goodness.
- Calories:520 kcal
- Protein:25 g
- Carbohydrates:35 g
- Sugar:3 g
- Salt:1.2 g
- Energy:2175 kJ
- Fat:32 g
I have a confession: I’ve been known to plan my entire Sunday around a good plate of nachos. There’s something about that perfect bite—crispy chip, melty cheese, tender meat—that just hits the spot. That’s why I’m so excited to share this pulled pork nachos recipe with you. It’s my go-to for feeding a hungry crowd, and it turns leftover barbecue into a legendary snack. The key is in the layering and a few simple, flavor-packed ingredients that make this dish more than the sum of its parts.
What Makes This Pulled Pork Nachos Recipe Special
You might be thinking, “It’s just nachos.” Oh, but it’s not. This pulled pork nachos recipe is an exercise in texture and harmony. The secret weapon? A quick, tangy slaw that cuts through the rich, smoky pork and gooey cheese. It’s that bright, vinegary crunch that makes you go back for another handful. Meanwhile, the pork, which we’ll gently warm in a bit of its own juices (or a splash of broth), stays incredibly succulent. It’s the contrast that makes this version unforgettable.
The Quest for the Ultimate Crunch
Let’s talk chips. For a nachos recipe of this caliber, you want a sturdy, thick tortilla chip. A flimsy one turns to sad, soggy mush under the weight of all that goodness. I look for a restaurant-style chip, which is built to last. Moreover, we’re not just dumping toppings; we’re building in thoughtful layers. This ensures every chip, from the top of the pile to the bottom, gets its fair share of cheese, pork, and love.
The Pro-Tip for Perfect Nachos
My single biggest tip for this pulled pork nachos recipe? Bake your first layer of chips and cheese naked. That’s right—spread half your chips on a sheet pan, sprinkle with half the cheese, and bake until just melted. This creates a delicious, glue-like base that secures the other toppings and prevents the dreaded “topping slide-off” when you try to scoop. It’s a game-changer I learned from the pros at Serious Eats.
Serving & Pairing Ideas
This is casual, hands-on food. I serve it right on the sheet pan in the middle of the table with a stack of napkins. For drinks, a cold, hoppy IPA stands up beautifully to the smoky pork, or a tangy margarita provides a fantastic citrusy contrast. If you want to round out the meal, a simple, creamy black bean soup or a crisp jicama salad with lime are perfect sidekicks.
Variations & Substitutions
This dish is wonderfully adaptable. Don’t have pulled pork? Shredded chicken or seasoned black beans are fantastic. For the cheese, a pre-shredded “Mexican blend” works in a pinch, but shredding your own cheddar and Monterey Jack is worth the extra minute for superior melt. To make it gluten-free, just ensure your chips and BBQ sauce are certified GF. For a dairy-free version, use a high-quality vegan cheese shred that melts well.
Make-Ahead & Storage Tips
You can prep the components ahead! Shred the cheese, make the slaw, and have your pork ready to go. Store everything separately in the fridge. When you’re ready, assemble and bake—the fresh, hot contrast is key. As for leftovers (a rare event), they store okay for a day, though the chips will soften. Reheat gently in the oven to re-crisp as much as possible.
Frequently Asked Questions
Can I use a different meat? Absolutely. Leftover brisket, carnitas, or even seasoned ground beef work beautifully. The method remains the same.
My chips got soggy. What happened? This usually means overloading with wet toppings (like salsa) before baking. Keep wet ingredients like pico de gallo, sour cream, and guacamole for serving on the side or adding after baking.
Can I make these in an air fryer? You can! Assemble smaller batches in a fryer basket or on a tray. Cook at 350°F for 5-7 minutes, just until the cheese is bubbly.
So, there you have it—my ultimate guide to creating the perfect pulled pork nachos recipe. It’s less of a strict formula and more of a blueprint for epic snacking. I promise, once you nail the layering technique and that slaw, you’ll be the MVP of any gathering. Now, go raid your fridge for leftovers or fire up the slow cooker. I can’t wait to hear how your version turns out in the comments below!
