Barbecue pulled pork nachos are a delicious way to use up leftover pulled pork. These loaded, cheesy chips make a delicious appetizer for tailgating and football parties but are hearty enough for a main course as well.
We make a ton of pulled pork.
It’s one of our favorites for mac and cheese, salads, and things like these loaded barbecue pulled pork nachos.
If there ever was a perfect game day food, this is it my friends.
Meaty, cheesy, zesty chips.
What more could you want?
Ingredients
To make this you’ll need:
- Pulled pork– This is perfect for using up your leftover pulled pork.
- Barbecue sauce– Your favorite kind
- Onion– Thinly sliced red onion or pickled red onions
- Cheese– Shredded Mexican or fiesta blend
- Fresh Cilantro– Optional
- Tortilla chips– Use thick, restaurant style tortilla chips for this recipe. This is important since the thicker chips don’t break and will hold up to the toppings.
How to Make
These barbecue pulled pork nachos are a snap to make!
To do it, start by spreading the chips out in an even layer on a rimmed baking sheet.
Then, toss the pork and 1/2 cup of the barbecue sauce together in a mixing bowl evenly combined.
Spread the sauced pork evenly out overtop of the chips.
Sprinkle the cheese evenly out overtop of the nachos.
Bake the nachos at 350° for 5-10 minutes, just until the cheese has melted.
Once the cheese has melted, carefully remove the hot pan from the oven.
Sprinkle the red onion evenly out overtop and drizzle the rest of the barbecue sauce over the nachos.
Top with chopped fresh cilantro leaves if you are using them and other toppings if desired.
Serve and enjoy!
Other Topping Ideas
You can add any toppings you like to these pork nachos.
Some favorites include:
- diced bell peppers
- pickled jalapenos
- coleslaw
- sliced black olives
- guacamole
- corn
- sour cream
Can I make these ahead of time?
I don’t recommend assembling the nachos and baking them until right before you want to eat them.
However, you can prep the ingredients ahead of time to make the assembly quicker when you are ready to cook and serve them.
Storing Leftovers
I don’t recommend storing leftover nachos.
The chips will get soggy and sort of sad.
Why are my chips soggy?
If you want to make sure your chips stay crispy, first make sure you are using thicker restaurant style tortilla chips.
You can also add the cheese to the chips before topping them with barbecue or you could use less barbecue sauce overall.
Tips and Tricks
- Don’t like cilantro? No problem! Skip it!
- The barbecue sauce is a dominant flavor in this so make sure you are using a variety you like.
- You can use more cheese if you want. Is more cheese ever a bad thing?
What to Serve with Barbecue Pork Nachos
Barbecue pulled pork nachos are delicious as an appetizer for a party or as part of a big spread.
Make them and enjoy!
Looking for ideas to serve with barbecue pork nachos? Try these:
- Slow Cooker Corn On The Cob
- Cheesy Cilantro and Sour Cream Rice
- Mexican Bean Salad
- Coleslaw Pasta Salad
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Barbecue Pulled Pork Nachos
Ingredients
- 1 1/2 cups pulled pork
- 3/4 cup barbecue sauce divided
- 1/2 cup thinly sliced red onion
- 2 cups Mexican/fiesta blend shredded cheese
- 1-2 tbsp chopped fresh cilantro leaves
- 1 12 oz bag tortilla chips
Instructions
- Spread the chips out in an even layer on a rimmed baking sheet.
- Add the pork and 1/2 cup of the barbecue sauce to a mixing bowl. Toss together until evenly combined. Spread the sauced pork evenly out overtop of the chips.
- Sprinkle the cheese evenly out overtop of the nachos.
- Bake the nachos at 350° for 5-10 minutes, just until the cheese has melted.
- Carefully remove the hot pan from the oven, then sprinkle the red onion evenly out overtop.
- Drizzle the rest of the barbecue sauce over the nachos, then top with the cilantro leaves.
- Serve warm & enjoy!
Notes
- Don't like cilantro? No problem! Skip it!
- The barbecue sauce is a dominant flavor in this so make sure you are using a variety you like.
- You can use more cheese if you want. Is more cheese ever a bad thing?
Nutrition
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