Whenever we have leftover pulled pork, these BBQ Pulled Pork Nachos are one of our go-to recipes! They’re so easy to throw together with tortilla chips, cheese, BBQ sauce, and a few simple toppings we usually already have on hand. Just pop everything in the oven, and enjoy!
Recipe Highlights
- ⏱️ Cook Time: About 15 minutes
- 🍽️ Serves: 6
- 👩🏽🍳 Difficulty: Easy
- 🎯 End Result: Restaurant-style tortilla chips loaded with smoky pulled pork, melted cheddar cheese, banana peppers, and a drizzle of BBQ sauce.
This recipe uses our popular smoked pulled pork recipe. We love making a big batch because there’s always plenty left over, and you can freeze it to use for another meal later on.
These nachos are made with tortilla chips and cheese, of course, plus BBQ sauce and a few simple toppings you probably already have in the fridge.
Instead of shredded cheddar, try these nachos with our spicy cheese sauce from our Seafood Nachos recipe.
Or, another great way to use up leftover pulled pork is with our Pulled Pork Shotgun Shells.
Why You’ll Love This Recipe
- Perfect for Leftover Pulled Pork: Got leftover pulled pork from your last BBQ? Turn it into a delicious appetizer with just a handful of staple ingredients.
- Quick and Easy: These BBQ pulled pork nachos come together in about 15 minutes, making them perfect for busy weeknights, last-minute appetizers, or game day.
- Easy to Customize: Switch up the cheese, pile on your favorite toppings, or add a little heat with jalapeños. You can make these nachos as simple or as loaded as you like!
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Ingredients
- Pulled Pork: This recipe is a great way to use leftover pulled pork from a barbecue or weekend cookout. You can also substitute leftover shredded chicken or beef.
- Sharp Cheddar Cheese: We recommend shredding your own cheese for the best melt.
- Pickled Banana Peppers: These add a tangy, slightly acidic taste that cuts through the richness of the pulled pork, cheese, and BBQ sauce.
- BBQ Sauce: We love using our homemade Memphis BBQ Sauce for a classic sweet-and-tangy flavor, or our Sweet and Spicy BBQ Sauce if you like a little heat. Your favorite store-bought BBQ sauce works just as well when you need something quick and easy.
See the recipe card below for full ingredient and quantity information.
How to Make BBQ Nachos
Step 1: Spread half of the tortilla chips on a parchment- or foil-lined baking sheet. Top with half of the pulled pork, shredded cheese, and red onions. Repeat with the remaining ingredients.
Step 2: Broil for 2 to 4 minutes, until the cheese is melted and bubbly. Watch closely to prevent burning.
Step 3: Remove the nachos from the oven and top with sliced banana peppers.
Step 4: Drizzle BBQ sauce evenly over the nachos. Serve immediately and enjoy!
Toppings for Pulled Pork Nachos
We keep ours simple with sharp cheddar cheese, red onions, tangy banana peppers, and BBQ sauce, but you can easily take them to the next level with a few extra toppings.
- Pickled Red Onions: Add a bright, tangy crunch that balances the smoky pulled pork and melted cheese.
- Spicy Cheese Sauce: We made a spicy nacho cheese sauce for these seafood nachos, and it’s delicious. The sauce recipe is included.
- Smoked Queso: Swap the shredded cheddar for warm, smoky queso, or drizzle it on top for extra-cheesy, restaurant-style nachos.
- Coleslaw for pulled pork: Give your nachos a BBQ sandwich-inspired twist with a scoop of tangy coleslaw. Add it just before serving to keep the chips crispy.
- Salsa: Fresh salsa adds a sweet, refreshing contrast to the savory pulled pork.
BBQ Pulled Pork Nachos Recipe FAQs
Absolutely! This recipe is one of our favorite ways to use leftover pulled pork. Just warm the pork before assembling the nachos so everything heats evenly and the cheese melts without burning the chips.
You can easily customize these nachos with your favorite toppings! Try sliced jalapeños, diced tomatoes, green onions, pickled red onions, sour cream, or guacamole. We love banana peppers because their tangy flavor balances the richness of the pork and cheese.
These nachos are best served fresh while the chips are crispy and the cheese is melted. You can prepare the toppings, shred the cheese, and warm the pulled pork ahead of time. When you’re ready to eat, simply assemble the nachos and pop them under the broiler.
More Game Day Recipes
Looking for more easy appetizer recipes? Try these:
If you tried this BBQ Pulled Pork Nachos or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments!
📖 Recipe
BBQ Pulled Pork Nachos Recipe
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Equipment
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Large rimmed baking sheet
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Parchment paper or aluminum foil (for easy cleanup)
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Cheese grater (if shredding your own cheese)
Ingredients
- 12 ounces tortilla chips restaurant-style
- 1 pound cooked pulled pork warmed
- 1 cup shredded sharp cheddar cheese (more if you want it extra cheesy)
- ¼ large red onion thinly sliced
- ½ cup sliced banana peppers
- ¼ cup BBQ sauce plus more for serving
Instructions
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Preheat the Oven: Set the oven to broil and line a large baking sheet with aluminum foil for easy cleanup.
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Assemble the Nachos: Spread half of the tortilla chips in an even layer on the baking sheet. Top with half of the pulled pork, shredded cheddar cheese, and sliced red onions. Repeat with the remaining tortilla chips, pulled pork, cheese, and onions.
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Melt the Cheese: Place the baking sheet under the broiler for 2 to 4 minutes, or until the cheese is melted and bubbly. Watch closely to prevent the chips from burning.
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Add the Toppings: Remove the nachos from the oven and top with sliced banana peppers. Drizzle BBQ sauce evenly over the nachos and serve immediately.
Notes
- Make it more cheesy. One cup will give the nachos a lighter coating, but if you love extra cheesy nachos, increase it to 1½ to 2 cups.
- Use sturdy tortilla chips. Choose thick, restaurant-style tortilla chips that can hold up to the pulled pork, cheese, and toppings without breaking or getting soggy.
- Layer your ingredients. Instead of piling everything on top, build two layers of tortilla chips, pulled pork, cheese, and onions. This ensures you get a little bit of everything in each bite.
- Shred your own cheese. Freshly shredded cheddar melts more smoothly than most pre-shredded varieties. You can also add Monterey Jack for extra gooey, melty cheese.
- Watch the broiler closely. Nachos can go from perfectly melted to burnt in seconds! Keep an eye on them and remove the baking sheet as soon as the cheese is melted and bubbly.
- Add the BBQ sauce last. Drizzle your favorite BBQ sauce over the nachos right before serving to help keep the chips crispy. Serve extra sauce on the side for dipping.
Nutrition
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