These BBQ pulled pork nachos bring a fresh twist to your snack game by blending tender shredded pork with sharp Cheddar cheese and tangy bread-and-butter pickles. Using leftover pulled pork makes this easy nachos recipe a quick go-to that’s full of bold flavors and satisfying textures.
Baked BBQ Pulled Pork Nachos
Course: AppetizerCuisine: AmericanDifficulty: Easy4
servings10
minutes5
minutes15
minutes650
kcal15
minutesA delicious twist on nachos featuring cheesy goodness, tangy pickles, and flavorful pulled pork.
Ingredients
12 ounces tortilla chips
1 ½ cups shredded sharp Cheddar cheese
2 cups cooked pulled pork
¾ cup barbeque sauce
⅛ red onion, finely sliced
½ cup diced bread-and-butter pickles
Directions
- Preheat your oven to 400°F.
- Spread tortilla chips in an even layer on a sheet pan.
- Sprinkle shredded sharp Cheddar cheese generously over the chips.
- Distribute the pulled pork evenly over the cheese.
- Drizzle barbeque sauce over the pulled pork and top with sliced red onion.
- Bake for about 5 minutes until cheese is melted and everything is warmed through.
- Sprinkle diced bread-and-butter pickles on top just before serving.
What You’ll Need
Gather these ingredients and tools to create your amazing Baked BBQ Pulled Pork Nachos:
- 12 ounces tortilla chips
- 1 ½ cups shredded sharp Cheddar cheese
- 2 cups cooked pulled pork
- ¾ cup barbeque sauce
- ⅛ red onion, finely sliced
- ½ cup diced bread-and-butter pickles
- Baking sheet
- Parchment paper (optional, for easy cleanup)
Detailed Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Spread the tortilla chips evenly across a sheet pan.
- Sprinkle the shredded sharp Cheddar cheese generously over the chips.
- Evenly layer the pulled pork over the cheese.
- Drizzle the barbecue sauce over the pulled pork.
- Top with finely sliced red onion for added crunch.
- Bake in the preheated oven for about 5 minutes, or until the cheese melts and everything is warmed through.
- Remove the tray from the oven and sprinkle diced bread-and-butter pickles on top.
Tips & Tricks
- For an extra layer of flavor, consider using smoked pulled pork instead of regular pulled pork.
- If your BBQ sauce is too thick, you can thin it with a bit of water or apple cider vinegar to ensure it drizzles evenly over the pork.
- Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through.
- Try different cheese varieties like Monterey Jack or Pepper Jack for a spicy kick in your pulled pork nachos.
- To make the nachos ahead of time, prepare the layers but do not bake. Cover and store in the fridge, then bake when ready to serve.
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Frequently Asked Questions
Pulled pork nachos usually include slow-cooked pulled pork, tortilla chips, melted cheese, jalapeños, and a drizzle of barbecue sauce. You can also add toppings like sour cream, diced onions, and fresh cilantro for extra flavor.
Good toppings for pulled pork include coleslaw, pickles, sliced jalapeños, barbecue sauce, and diced onions. These add crunch, spice, and tanginess to balance the rich pork flavor.
BBQ nachos often feature shredded barbecue meat, cheese, jalapeños, green onions, and sometimes baked beans or corn. Adding sour cream or guacamole can also freshen up the dish.
Cheddar, Monterey Jack, or a smoky gouda pair well with pulled pork. These cheeses melt nicely and complement the rich, savory flavor of the meat.
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