Pulled Pork Nachos
Pulled Pork Nachos are the perfect way to bring a little fun and flavor to any gathering or a cozy night in. Imagine layers of crispy tortilla chips piled high…
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Pulled Pork Nachos are the perfect way to bring a little fun and flavor to any gathering or a cozy night in. Imagine layers of crispy tortilla chips piled high with tender, smoky pulled pork, melted cheese, and plenty of your favorite toppings like jalapeños, sour cream, and fresh salsa. It’s a crowd-pleaser that’s as satisfying as it is delicious.
I love making pulled pork ahead of time and then just throwing these nachos together when friends show up. It’s easy to customize, too—sometimes I add beans or corn for extra texture, and other times I keep it simple so the pork really shines. And the best part? You get the perfect combination of crunch, meatiness, and gooey cheese in every bite.
One of my favorite things about these nachos is how they’re perfect for sharing and just hanging out without fuss. I usually serve them straight from the oven with a big bowl of guacamole on the side. It’s casual, fun, and always gets everyone reaching for just one more chip. If you’re looking for a way to bring people together, this dish definitely does the trick.
Key Ingredients & Substitutions
Pulled Pork: The star of this dish! Use leftover pulled pork or store-bought if short on time. If you want a vegetarian option, shredded jackfruit works well as a substitute and soaks up sauces nicely.
Tortilla Chips: Go for sturdy chips that can hold up under the toppings. Thick corn chips are best to avoid sogginess. If you prefer, baked chips or even pita chips add a nice twist.
Cheese: Sharp cheddar brings bold flavor, while Monterey Jack adds creaminess. Feel free to swap mozzarella or a Mexican cheese blend if you have them on hand.
Pico de Gallo: Fresh tomatoes, onions, and cilantro brighten the dish. Swap with store-bought salsa or add diced avocado for creaminess if you like.
Sour Cream: Adds cool, tangy balance. Greek yogurt works great as a healthier substitute and still gives that creamy texture.
How Can I Keep My Chips Crispy When Baking Nachos?
To avoid soggy nachos and keep chips crisp under all the toppings, follow these tips:
- Start with a single even layer of chips to help heat circulate well.
- Use thicker, sturdy chips that won’t soften quickly.
- Don’t overload with wet ingredients. Drizzle barbecue sauce lightly rather than pouring.
- Bake just until cheese is melted and bubbly, usually about 8-10 minutes, to prevent chips from absorbing too much moisture.
- Add fresh toppings like pico de gallo and sour cream after baking to keep their texture fresh and the chips crisp.
With these small steps, your nachos will stay delightfully crunchy even under all that pulled pork and cheese!
Equipment You’ll Need
- Oven-safe skillet or baking sheet – perfect for layering and baking the nachos evenly.
- Cheese grater – makes shredding cheese quick and easy for a better melt.
- Mixing bowl – great for tossing pulled pork with barbecue sauce before adding to chips.
- Spoon or spatula – helps spread toppings evenly and serve the nachos.
Flavor Variations & Add-Ins
- Swap pulled pork for shredded chicken or beef for a different protein option that still tastes great.
- Add black beans or corn for extra texture and a bit of sweetness.
- Top with jalapeños or hot sauce if you like more heat in your nachos.
- Use pepper jack cheese instead of Monterey Jack for a little spicy kick.
How to Make Pulled Pork Nachos?
Ingredients You’ll Need:
- 1 lb pulled pork (prepared and seasoned, preferably with barbecue sauce)
- 1 large bag of tortilla chips (about 12 ounces)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup fresh pico de gallo (diced tomatoes, red onion, cilantro, lime juice, salt)
- 1/4 cup chopped fresh cilantro
- 1/4 cup barbecue sauce
- Optional: sliced jalapeños for heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 10 minutes to bake. It’s a quick and easy dish you can have ready in about 25 minutes total.
Step-by-Step Instructions:
1. Prepare Your Oven and Chips:
Preheat your oven to 375°F (190°C). Spread a single, even layer of tortilla chips onto a large oven-safe skillet or baking sheet.
2. Add Pulled Pork and Sauce:
Evenly distribute the pulled pork over the chips. Drizzle barbecue sauce on top for extra flavor — don’t overdo it, or the chips may get soggy.
3. Sprinkle the Cheese:
Generously sprinkle shredded sharp cheddar and Monterey Jack cheese over the pork and chips. Make sure the cheese covers the pork well for a gooey melt.
4. Bake the Nachos:
Place your skillet or baking sheet in the oven and bake for about 10 minutes, or until the cheese is fully melted and bubbling.
5. Add Fresh Toppings and Serve:
Remove from the oven and dollop sour cream evenly over the top. Spread fresh pico de gallo on the nachos, sprinkle with chopped cilantro, and add sliced jalapeños if you like a bit of heat. Serve immediately while hot and enjoy your delicious pulled pork nachos!
Can I Use Frozen Pulled Pork for This Recipe?
Yes! Just make sure to thaw the pulled pork completely in the refrigerator overnight before using. Warm it slightly before assembling the nachos for best flavor and texture.
How Do I Keep the Chips from Getting Soggy?
Use a sturdy tortilla chip and layer toppings evenly without overloading with sauce. Bake just until the cheese melts, then add fresh toppings like sour cream and pico de gallo after baking to keep chips crisp.
Can I Make Pulled Pork Nachos Ahead of Time?
You can prepare the pulled pork and pico de gallo in advance, but it’s best to assemble and bake the nachos just before serving to ensure they stay crispy and fresh.
What Are Good Substitute Toppings?
Try swapping sour cream for Greek yogurt, use pepper jack cheese for a little spice, or add black beans and corn for extra texture and flavor. Jalapeños can be omitted or replaced by mild peppers for less heat.
