Make restaurant-style pulled pork nachos loaded with tender, saucy pork, melted cheese, and zesty toppings. This recipe is easy to assemble and perfect for parties or a hearty family meal.
Author:cookingbyjade
Prep Time:10 min
Cook Time:12 min
Total Time:22 min
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
3 cups cooked pulled pork (BBQ style)
1 large bag (about 10 oz) tortilla chips
2 cups shredded Monterey Jack or Cheddar cheese blend
1 cup BBQ sauce (your favorite style)
1/2 cup black beans, rinsed and drained
1/4 cup pickled jalapeño slices
1/4 cup red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
1/4 cup sour cream or Mexican crema (for topping)
Optional: Guacamole or salsa for serving
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easier cleanup.
In a medium bowl, toss the cooked pulled pork with the BBQ sauce until the meat is evenly coated.
Spread the tortilla chips in a single, even layer across the prepared baking sheet.
Distribute the sauced pulled pork evenly over the chips.
Sprinkle the shredded cheese blend over the pork layer.
Scatter the rinsed black beans and jalapeño slices over the cheese.
Bake for 8 to 12 minutes, or until the cheese is fully melted and bubbly. Watch carefully to prevent the chips from burning.
Remove the nachos from the oven. Immediately top with the sliced red onion and chopped cilantro.
Serve the ultimate nacho platter immediately with dollops of sour cream or crema on top.
Notes
If you are using leftover pulled pork, warm it slightly before tossing it with the BBQ sauce for better distribution.
For extra smoky flavor, look for a smoky BBQ sauce or add 1/2 teaspoon of liquid smoke to your sauce mixture.
Use high-quality, sturdy tortilla chips; thin chips will become soggy under the weight of the toppings.