Pulled Pork Nachos
These pulled pork nachos are a great way to repurpose some leftover smoked pork butt. Smoked pork, crispy chips, cool tomatoes paired with spicy jalapenos, and creamy queso cheese poured over it all make a great dish anytime.
Why You Will Love These Pulled Pork Nachos
You may be lucky enough that between friends and family, you never have any leftover smoked pork butt. While we have our fair share, we always have some leftover pulled pork.
We have come up with some fun ways to use it as well. Our Smoked Pulled Pork Hash, Smoked Pork Chili, and Redneck Eggrolls are just some fun ways.
These pulled pork nachos are no different, and they’re probably the easiest to toss together. It’s as easy as throwing some tortilla chips down on a baking sheet, top with some pulled pork (and any other toppings), getting it toasty warm in the oven, then finishing with all your favorite nacho toppings.
These make for a super fun treat for all the friends and family, perfect for game day, or just for yourself (which I have done!).
No crazy ingredients, just your favorite toppings.
How To Make Pulled Pork Nachos
First of all, you’re going to need some smoked pork butt. We always have a couple of pounds in the freezer.
But if you’re not as lucky, feel free to smoke a butt. If you’re kinda new to it, or perhaps this is your first time, feel free to check out our smoked pork butt. We’ve done more than one 🙂
Once you have that pound of smoked pork butt situation handled, you can start to assemble your nachos.
Feel free to top with your favorite toppings. We threw on some red onion and cilantro as well to make a very flavorful plate of nachos. There are no bad options, whatever you like!
We also whipped up a quick guacamole (pictured) to go along with our smoky, delicious nachos!
Tips
- These are indeed called Pulled Pork Nachos, but chop your pork; it makes it so much easier to eat.
- We have an excellent restaurant-style queso cheese dip. Use this versus a store-bought queso.
- Don’t overload the chips. A light layer of pork and beans first, then queso and toppings. This keeps the nachos from turning soggy.
- Bake just long enough to heat everything through (about 15–20 minutes). Overbaking will dry out the chips and pork.
- Serve straight out of the oven with cold toppings ready to go — tomatoes, onions, cilantro, sour cream.
Variations
- BBQ Pulled Pork Nachos – Toss the pork in your favorite BBQ sauce before baking, then drizzle extra sauce on top.
- Tex-Mex Style – Add black beans, corn, jalapeños, pico de gallo, and a squeeze of lime.
- Fully Loaded – Go all in with beans, corn, olives, onions, jalapeños, tomatoes, cilantro, sour cream, and guacamole.
- Carnitas Swap – Use leftover carnitas instead of smoked pulled pork for a different spin.
- Cheese Swap – Mix cheddar, Monterey Jack, or pepper jack with queso for extra melt and flavor.
FAQs
Not really. Nachos are best fresh. Prep the pork and toppings ahead, then assemble and bake when ready to serve.
Queso is our favorite, but cheddar cheese, Monterey Jack cheese, or pepper jack cheese all melt beautifully. A mix gives you the best flavor and texture.
Yes. Just make sure it isn’t swimming in sauce. Scrape off any excess so the chips don’t get soggy.
Chop the pork, use sturdy chips, and layer lightly. Add cold toppings only after baking.
Definitely. Brisket, shredded chicken, or ground beef all work great.
Other Delicious Recipes Using Leftover Smoked Pork Shoulder
Pulled Pork Nachos Recipe
Ingredients
- 1 pound Smoked pulled pork butt chopped
- 1 Tortilla chips large, sturdy
- 1 cup Black beans optional
- 1 cup Corn kernels optional
- 2 cups Queso cheese dip homemade or store-bought
- 1 Jalapeños sliced, 1 to 2
- 1 cup Roma tomatoes diced
- ½ cup Red onion diced
- Cilantro chopped (for garnish)
- Sour cream and/or guacamole for serving
Instructions
- Preheat oven to 350°F.
- Spread tortilla chips in an even layer on a large baking sheet.1 Tortilla chips
- Top with chopped smoked pork butt. Add beans, corn, or olives if using.1 pound Smoked pulled pork butt, 1 cup Black beans, 1 cup Corn kernels
- Bake for 15–20 minutes, until heated through.
- Remove from the oven and drizzle with hot queso.2 cups Queso cheese dip
- Add jalapeños, tomatoes, red onion, and cilantro.1 Jalapeños, 1 cup Roma tomatoes, ½ cup Red onion, Cilantro
- Serve immediately with sour cream and guacamole on the side.Sour cream and/or guacamole