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    Home ยป Recipes ยป Appetizers and Snacks Recipes

    Pulled Pork Nachos

    Published: Sep 30, 2022 by Ned Adams ยท This post may contain affiliate links ยท 27 Comments

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    Branded image of pulled pork nachos with avocado, lime, green onion, tomatoes, and sour cream surrounding the tray.

    Game day or game night, a huge platter of loaded Pulled Pork Nachos will be the true winner with everyone at your table! These nachos are so hearty, they can make a great meal instead of always being seen as an appetizer.

    Using leftovers of our Smoked Pulled Pork makes these nachos even easier to make. We love making sure no food goes to waste, here's a few of our favorite recipes using leftovers. Skillet Cheesy Red Pepper Chicken Sandwiches which uses our tasty dip as a base. Or how about Chili Cheese Dog Skillet Bake using leftovers of our Awesome Chili.

    Fresh from the oven platter of pulled pork nachos with garnishes of lime, tomatoes, green onion, sour cream, avocados, and cilantro surrounding it.
    Jump to:
    • How do you make the perfect nachos?
    • What's the best cheese for nachos?
    • Recipe ingredients for Pulled Pork Nachos
    • Adaptations and variations
    • Step by step directions
    • Recipe FAQs
    • Other Related Appetizer Recipes
    • Get the Recipe

    How do you make the perfect nachos?

    One word! LAYERING.

    The great thing about nachos is taking boring, plain ole tortilla chips, adding cheese and then countless other goodies, baking them to a nice warm melty mess, and digging in.

    But how many times have you started eating nachos, found that the toppings were only on the top, and after that top layer has been gobbled up, you're left with a warm pan of naked chips? Who wants a platter of naked chips? No one.

    Creating layers is the best way to ensure you and whomever you're sharing your pan of nachos with gets an equal ratio of chips and toppings in nearly every bite. Of course there's always going to be the errant chip that hid from the toppings, but no one is perfect.

    What's the best cheese for nachos?

    In general, any cheese that melts nicely is the way to go. Also, avoid using pre-grated cheeses. I know they are convenient, but the anti-caking agent on the cheese affects both the taste and the texture of the cheese. And honestly, it really doesn't melt as well. However, I am not the nacho police, so use it if you want to for convenience.

    I've used several cheeses over the years so here's a few we love:

    • Monterey Jack — this white, semi-soft cheese has a mild flavor and melts wonderfully.
    • Cheddar — Cheddar adds a bit of tang to the cheese blend you're assembling and some color. I've used everything from mild to extra sharp. Use your favorite.
    • Pepper Jack — this is Monterey Jack kicked up a notch with various pepper, pieces and flakes, along with herbs added in during the cheese-making process.
    • Colby Jack — A delicious blend of Monterey Jack and Colby.
    • Mozzarella — if you've ever had a slice of pizza in your lifetime, you know exactly how well this cheese melts. While using an Italian cheese on a Mexican dish seems odd, it's not. Oaxaca cheese is the Mexican version of mozzarella, but not as easy to find in your average grocery store.
    • Others — depending on the flavor profile of your nachos, provolone, Swiss, Gouda, and Havarti are all wonderful options. It's best to visit your grocery store deli counter and get pieces you can grate.
    • American — I'm not going to argue if this is real cheese or not. You do you. But you cannot deny it's melting ability. You can take those individually wrapped lunch slices and break them up into pieces and sprinkle them over the nachos with the other cheeses you've added. Or you can buy a chunk of it from the deli counter at the store. Or you can get some Velvetta and grate it. The best way to grate Velvetta is to freeze it first, then grate it to be added to the cheese mixture you're assembling.
    • Queso Quesadilla — Last but not least is this super-melty cheese that's used in, you guessed it, quesadillas. It can also be labeled as queso asadero. This may not be the easiest cheese to find, so you can sub Monterey Jack, Fontina, or a really young/baby provolone.
    A close up view of pulled pork nachos with dollops of sour cream and drizzle of barbecue sauce.

    How to create your own shredded cheese blend

    Once you've decided on the cheeses you're going to use, grate them up individually. You can do this with a box grater, a food processor, or any other means you have for shredding cheeses.

    Take the shredded cheeses and toss them into a very large bowl that will have lots of space or into a zip-seal bag. Place the covered bowl or sealed bag into the freezer for a few minutes.

    The process of grating the cheese warms it up. By placing the cheeses in the freezer for a few minutes, the cheeses are rapidly cooled so they do not clump together.

    Once, they're chilled, I vigorously shake the bowl or bag to mix the cheeses together…blending them if you will. That's it! Your cheeses are now "blended."

    What is Mexican blend cheese?

    The bag you can buy in the grocery store usually contains 3 or 4 different cheeses.

    • Cheddar cheese
    • Monterey Jack cheese
    • Queso quesadilla
    • Pepper Jack — this would only be in blends labeled spicy or similar but not found in the mild or regular Mexican cheese blend bags.

    Recipe ingredients for Pulled Pork Nachos

    Labled image of recipe ingredients: pulled pork, cilantro, Mexican blend cheese, sour cream, barbecue sauce, lime, roasted corn, pickled jalapeños, tomatoes, green onions, and avocado.
    • Pulled pork — you'll want at least 4 cups of pulled pork, but more is always good.
    • Tortilla chips — do not go super cheap with the chips. You're going to want a sturdy, hearty and thick chip to handle all the goodies on top.
    • Mexican blend cheese — you can get bags of pre-shredded blended cheeses but grating your own is best.
    • Produce — fresh cilantro, green onions, grape tomatoes, avocados, fresh lime wedges.
    • Toppings — roasted corn and pickled jalapeños.
    • Sauces — sour cream and barbecue sauce.

    Adaptations and variations

    • Meats — pulled chicken or shredded beef works just as well as pulled pork, or even a combination of them for an extra meaty dish.
    • Toppings — This is where you can get creative. Add black beans, fresh jalapeños, coleslaw, whatever you love, use it. Canned fire-roasted tomatoes (drained), chopped roasted red peppers, diced red onion, or pickled onions. Make guacamole instead of using diced avocados. Add your favorite salsa too.
    • Cheeses — use your favorite cheese, but use at least two for varied flavor: pepper jack, Monterey jack, Colby, longhorn, various cheddars, even grating a bit of mozzarella or Velvetta for extra creamy cheesiness. See section above about cheeses.

    Step by step directions

    A thin layer of tortilla chips arranged on a cast iron baking tray.
    Step 1 — Preheat oven to 400°F. Spread a thing layer of chips onto your cast iron baking sheet. Place chips along the edges to build a wall.
    A thin layer of shreded cheese sprinkled over the tortilla chips.
    Step 2 — Sprinkle a handful or two of the cheese over the chips.
    Leftover pulled pork, roasted corn, drizzled droplets of bbq sauce, and cilantro cover the chips and cheese, then half the pan has pickled jalapeños and sliced tomatoes.
    Step 3 — Sprinkle pulled pork, roasted corn, and cilantro over the entire pan of chips and cheese. Drop small dollops of barbecue sauce over everything as well. Now here's where you can be creative and/or complicated. Divide the pan in half or in quadrants to customize the sections. We left half the pan as is and added fresh tomatoes and pickled jalapeños to the other half. This is great for keeping the spicy or "offensive" stuff from "contaminating" the rest of the nachos, as my kids would say.
    A second layer of chips is added atop the first completed layer of nachos.
    Step 4 — Add another layer of chips, completely covering the bottom layer.
    Cheese and pulled pork cover the entire pan.
    Step 5 — Repeat adding cheese, pulled pork, and corn onto of the chips.
    Roasted corn and cilantro over the pork and cheese, then half the pan with pickled jalapeños and diced tomatoes, and the entire thing heavily drizzled with barbecue sauce.
    Step 6 — Add cilantro and drizzle lines of barbecue sauce over the entire pan. If you've created sections, add the specialized toppings to their section over the same area they are in the lower layer.
    More cheese, pork, green onions, cilantro, and roasted corn is now the top layer.
    Step 7 — Add yet another layer of pulled pork, cheese, corn, cilantro, and now the green onions over the same layer of meat, cheeses, and toppings. You will not have added more chips, but you can if you want or have a deep enough pan to contain the dish.
    Fresh from the oven baked loaded nachos using leftover pulled pork on a cast iron baking sheet.
    Step 8 — Place the pan of nachos in the oven and bake for 8-12 minutes. They are "done" once the cheese has fully melted. Once they're out of the oven, serve immediately with your toppings of choice.

    Recipe FAQs

    How long will the nachos last once baked?

    For nachos, fresh and hot from the oven is best, but if you should have leftovers store them in an airtight container. I wouldn't go more than 2 days as the chips will become soggy.

    What's the best way to reheat leftover nachos?

    Remove them from the fridge and allow them to come to room temperature. Preheat your baking sheet in the oven while it's preheating to 300°F until warm and then place the nachos on the warmed baking sheet and bake for 5-10 minutes or until headed through. If possible, add a few fresh chips and more freshly grated cheese.

    Can I make pulled pork nachos ahead of time?

    I do not recommend assembling them ahead of time because the chips will get soggy. However, you can have everything prepped and ready to go. Shred your cheese, dice your veggies, and such to make assembling easy.

    Other Related Appetizer Recipes

    • Freshly baked scarpaccia in cast iron garnished with more freshly grated parmesan cheese, basil, and rosemary.
      Scarpaccia Italian Zucchini Tart
    • Totchos further garnished with guacamole, salsa, and sour cream.
      Tater Tot Nachos
    • Side view of skillet nachos.
      Easy Skillet Nachos
    • Skillet artichoke dip being served.
      Skillet Artichoke Dip

    If you tried these Pulled Pork Nachos or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    Get the Recipe

    A close up view of pulled pork nachos with dollops of sour cream and drizzle of barbecue sauce.
    Print Recipe
    5 from 25 votes

    Pulled Pork Nachos

    Game day or game night, a huge platter of loaded pulled pork nachos will be the true winner with everyone at your table!
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Total Time22 minutes mins
    Course: Appetizer
    Cuisine: Mexican Fusion
    Servings: 8
    Calories: 626kcal
    Author: Ned Adams
    Prevent your screen from going dark

    Equipment

    • Cast iron baking sheet

    Ingredients

    • 12 oz corn tortilla chips 1 bag
    • 12 oz Mexican cheese blend
    • 4 cups pulled pork
    • ½ cup barbecue sauce
    • 1 cup roasted corn
    • ⅓ cup fresh cilantro chopped
    • 4 oz grape tomatoes quartered
    • 6 oz pickled jalapeños diced or chopped
    • 2 green onions diced

    Extra Toppings

    • sour cream
    • fresh limes sliced into wedges
    • avocado diced
    • salsa
    US Standard - Metric

    Instructions

    • Preheat the oven to 400°F.
    • Spread a thing layer of chips onto your cast iron baking sheet. Place chips along the edges to build a wall.
    • Sprinkle a handful or two of the cheese over the chips.
    • Sprinkle pulled pork, roasted corn, and cilantro over the entire pan of chips and cheese.
    • Drop small dollops of barbecue sauce over the top.
    • Create any sections for different toppings if you're using different toppings. Add the tomatoes and pickled jalapeños.
    • Add another layer of chips, completely covering the bottom layer.
    • Repeat adding cheese, pulled pork, and corn onto of the chips.
    • Add cilantro and drizzle lines of barbecue sauce over the entire pan. If you’ve created sections, add the specialized toppings to their section over the same area they are in the lower layer.
    • Add yet another layer of pulled pork, cheese, corn, cilantro, and now the green onions over the same layer of meat, cheeses, and toppings.
    • Place the pan of nachos in the oven and bake for 8-12 minutes. They are “done” once the cheese has fully melted.
    • Serve immediately. Use additional toppings listed above and squeeze fresh lime over the entire thing or by individual servings. Enjoy!

    Notes

    How long will the nachos last once baked?
    For nachos, fresh and hot from the oven is best, but if you should have leftovers store them in an airtight container. I wouldn’t go more than 2 days as the chips will become soggy.
    What’s the best way to reheat leftover nachos?
    Remove them from the fridge and allow them to come to room temperature. Preheat your baking sheet in the oven while it’s preheating to 300°F until warm and then place the nachos on the warmed baking sheet and bake for 5-10 minutes or until headed through. If possible, add a few fresh chips and more freshly grated cheese.
    Can I make pulled pork nachos ahead of time?
    I do not recommend assembling them ahead of time beacause the chips will get soggy. However, you can have everything prepped and ready to go. Shred your cheese, dice your veggies, and such to make assembling easy.

    Nutrition

    Calories: 626kcal | Carbohydrates: 63g | Protein: 29g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1686mg | Potassium: 268mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1063IU | Vitamin C: 7mg | Calcium: 400mg | Iron: 3mg

    Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

    Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

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    Reader Interactions

    Comments

      5 from 25 votes

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      Recipe Rating




    1. Katherine

      April 25, 2024 at 7:07 am

      5 stars
      The whole family loved all the layers of flavors!

      Reply
    2. Toni

      April 25, 2024 at 7:04 am

      5 stars
      So easy! This is so perfect for our weekend game nights!

      Reply
    3. Heather

      April 25, 2024 at 6:51 am

      5 stars
      The best Pulled Pork Nachos ever, I made these, and they disappeared so fast, I couldn't believe it! I'll be making a double batch for our Cinco de Mayo party! So delicious, thank you!

      Reply
    4. Paula

      April 25, 2024 at 6:39 am

      5 stars
      Pulled pork is always a favorite bbq pick and I cant wait to try these nachos. They look epic!!!

      Reply
    5. Ann

      April 25, 2024 at 5:34 am

      5 stars
      The bbq drizzle on top just makes this top notch loving this pulled pork idea. Thanks!

      Reply
    6. Anjali

      August 15, 2023 at 12:50 am

      5 stars
      This was such a delicious twist on regular nachos! And the bbq sauce added amazing flavor too!

      Reply
    7. Ieva

      April 28, 2023 at 12:52 am

      5 stars
      You had my attention at "layering"! Honestly, one of the best nachos I've made at home! So flavoursome and satisfying. If I could, I would eat them every single day!

      Reply
    8. Casey

      April 27, 2023 at 11:55 pm

      5 stars
      You had me at nachos. This looks absolutely delicious! Such a smart idea. I can't wait to try it.

      Reply
    9. Chenee

      April 27, 2023 at 11:43 pm

      5 stars
      You're absolutely right. It's allll about the layers when it comes to nachos. Absolutely delicious! It's the perfect way to use up leftovers!

      Reply
    10. Kim

      April 27, 2023 at 11:42 pm

      5 stars
      The only problem with this recipe is that I never have any leftover pulled pork...guess that gives me an excuse to make extra next time so I can save some for nachos! Looks so good!

      Reply
    11. Sonal

      April 27, 2023 at 9:39 pm

      5 stars
      This is exactly what I was looking for. Itโ€™s on my Friday menu night now!

      Reply
    « Older Comments

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