Pork nachos are a hard-to-resist snack or game day appetizer.
Move over, just nachos – pork nachos are filled with tender BBQ pork, onions and jalapenos smothered in melted cheese on top of a pile of tortilla chips.
Easy Pulled Pork Nachos
- Stacked high with delicious toppingspork nachos are a delicious twist on our favorite nacho recipe!
- Offer paper boats or cups for a portable roll!
- With prepared ingredients (even pork) you can prepare these nachos in minutes and even faster using the air fryer!
- Double the recipe and serve from a large platter with bowls of delicious toppings so everyone can create their own nacho platter!
Ingredients for Crispy Pork Nachos
PORK: Use a ready-made pulled pork, or you can DIY and use pulled pork from pulled pork sandwiches. Swap the pork shoulder for chicken and use slow cooker bbq chicken!
SAUCE: Choose any BBQ sauce for pork nachos. sweet, spicy, smoky – anything goes! This homemade barbecue sauce recipe allows you to make it as mild or juicy as you like!
CHIP: Look for sturdy tortilla chips, not the ones you get at Mexican restaurants that are reserved for salsa. Try your hand at making your own tortilla chips using flour or corn tortillas.
CHEESE: Use pre-shredded cheese for these nachos. Cheddar, pepper, or a Mexican blend are our favorite choices.
TOPPINGS AND VARIATIONS: The variations for nacho toppings are endless! On the pork nachos we love red onions, jalapeños and fresh cilantro with a squeeze of lime juice.
- Before cooking: Add black beans, black olives and fresh jalapeño.
- For serving: Top the nachos with diced tomatoes, chopped avocado, sliced spring onion, sour cream and a big dollop of pico de gallo or guacamole.
How to make pork nachos
- Toss the pork with ¼ cup of the sauce and set aside.
- Spread tortilla chips on the bottom of a pan and layer the ingredients (according to the recipe below).
- Bake until the cheese melts and becomes fluffy.
- Sprinkle with garnishes and serve with sour cream and guacamole.
In the fryer:
Turn these pan nachos into an easy fryer!
- Preheat air fryer to 320°F.
- Layer all ingredients in the air fryer as directed in Step 3.
- Air fry the nachos until the cheese melts and the pulled pork is heated through.
- Remove from cart and add your favorite toppings!
- Assemble the nachos by overlapping the chips to avoid gaps! This keeps the melted cheese on the pulled pork and chips underneath.
- Pulled Pork Nachos are best served fresh from the oven or fryer!
- Store leftover pulled pork nachos separately from chips in a covered container in the refrigerator for up to 4 days. They won’t be crispy when reheated but still taste good.
- Reheat by adding fresh chips and placing them under the boiler or in the air fryer.
What’s your favorite nacho topping? Leave us a rating and comment below!
Pulled Pork Nachos
Get the party started with these delicious pulled pork nachos.
Preheat oven to 375°F.
Toss pulled pork with ¼ cup barbecue sauce and set aside.
Meanwhile, spread the tortilla chips on a large rimmed baking sheet. Top with half the cheese, the pork mixture, half the onions and the rest of the cheese. Pour the rest of the barbecue sauce over the top and add the jalapeno slices and the remaining onions.
Bake for 8 to 10 minutes or until cheese is melted and bubbly.
Remove the pan from the oven and sprinkle with the additional ingredients you want. Serve with sour cream and guacamole.
Pre-shredded cheese blends work well for nachos.
Flavored tortilla chips (such as Doritos) are not recommended. Don’t use the thin cantina style chips.
The serving size is 1/4 of the recipe. Nutritional information does not include optional toppings, sour cream or sauce.
Calories: 869 | Carbohydrates: 79G | Protein: 47G | Fat: 42G | Saturated fat: 17G | Polyunsaturated fats: 7G | Monounsaturated fat: 9G | Unsaturated fats: 0.04G | Cholesterol: 120mg | Sodium: 2129mg | Potassium: 314mg | Fiber: 4G | Sugar: 31G | Vitamin A: 953IU | Vitamin C: 7mg | Calcium: 1422mg | Iron: 2mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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