Pulled Pork Nachos

5 from 26 votes

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

Cook Time12

Total Time22

Course: Appetizer

Cuisine: Mexican Fusion

Servings:

Calories: 626kcal

Get Recipe Ingredients

Preheat the oven to 400°F.
Spread a thin 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 on top 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!

Use leftover pulled pork. This recipe is built for repurposing smoked or slow-cooked pulled pork you already have on hand. Day-old pulled pork actually works better because it's drier and crisps up around the edges in the oven.
Layer in thirds for even coverage. Three thin layers of chips, cheese, and toppings beat one thick pile every time. Every chip gets loaded, and the melted cheese acts as glue holding each layer together.
Warm your pulled pork first. Toss cold pulled pork in a skillet with a splash of barbecue sauce over medium heat for 2 to 3 minutes before layering. Warm meat melts the cheese faster and keeps the bake time short so chips stay crispy.
Mix your cheese blend. A combination of sharp cheddar and Monterey Jack gives you the best of both worlds: flavor from the cheddar and that stretchy, melty pull from the Jack.
Don't skip the cast iron. A cast iron baking sheet or skillet holds heat and crisps the bottom layer of chips. You won't get soggy nachos when cast iron is doing the work.