Smoked Pulled Pork Nachos
Smoked Pulled Pork Nachos are a bold and savory twist on a classic, featuring crispy tortilla chips loaded with tender, smoky pulled pork smothered in barbecue sauce, jalapeños, black beans, and melted cheese. This crowd-pleasing snack gets topped with fresh ingredients like pico de Gallo and sliced avocado!
Leftover Pulled Pork Nachos
Leftover pork is always a good thing, especially if you’re someone who loves turning it into something delicious like we do. While you can make a simple sandwich with leftover pork, we really love to add it to nachos, pizza, quesadillas, and more.
When we’re not enjoying pulled pork nachos, we’re digging into Beef and Bean Nachos. Friday night happy hours just got more interesting.
Why This Recipe Works:
- SIMPLE TO MAKE – If you have leftover pork, the hard part is done. These nachos are simple to make and require only a few ingredients. The topping choices are endless too.
- SMOKY AND DELISH – Using smoked pork butt makes these super delicious! We love that smoky flavor but you could use any leftover pork you have.
- GREAT WAY TO USE LEFTOVERS – When we made eight pork butts for our oldest’s high school grad party, we had way TOO MUCH leftovers. We gave a bunch away and then froze the rest. You can only eat so many Pork Tacos, Pressed Cuban Sandwiches, and pulled pork nachos, right?
- GAME DAY SNACK – Whether it’s basketball, baseball (my favorite), or football season, these nachos make the perfect game day snack. Your guests will love them!
What You’ll Need:
- pulled pork
- barbecue sauce
- chips
- black beans
- shredded cheese – a combo of sharp cheddar cheese and pepper jack cheese
- jarred jalapeños
- toppings – pico de Gallo, avocado, and sour cream
How to make Smoked Pulled Pork Nachos:
Step 1
Prep. Preheat oven to 400 degrees. Add parchment paper to a large baking sheet.
Step 2
Combine pork and barbecue sauce. Add pork and barbecue sauce to a mixing bowl and combine well. Warm up in either a microwave or stovetop.
Step 3
Shred cheese. Use a box grater to shred cheese. Stay away from pre-shredded cheese as it doesn’t always melt properly.
Step 4
Layer ingredients. Layer half of the chips, pork, beans, cheese, and jalapeños. Then add the other half of the ingredients.
Step 5
Bake. Bake in the preheated oven for 15-20 minutes until bubbly hot.
Step 6
Add toppings. Add your choice of toppings. We like pico de Gallo, avocado slices, and sour cream.
Step 7
Serve. Serve pulled pork nachos with some delicious margaritas. See below.
What to serve with leftover pulled pork nachos: – margaritas!:
Recipe FAQs:
Use sturdy, thick-cut tortilla chips to hold up under the weight of the toppings and prevent sogginess.
Pork shoulder (also called pork butt or Boston butt) is the best cut for pulled pork because of its fat content and tenderness when smoked.
Woods like hickory, apple, cherry, or pecan add great flavor to smoked pulled pork.
Use a mix of shredded cheddar, Monterey Jack, or pepper jack for great meltability. Nacho cheese sauce can also be added for extra creaminess (although we don’t normally use it).
Layering ensures even cheese distribution—spread chips, cheese, and pulled pork in layers before baking.
Other Delicious Pork Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Smoked Pulled Pork Nachos
Ingredients
- 10 oz. leftover pulled pork – about 3 cups
- 3/4 cup barbecue sauce – any kind
- 12 oz. Tostito chips
- 15 oz. black beans
- 8 oz. shredded sharp cheddar cheese
- 8 oz shredded pepper jack cheese
- 1/2 cup pickled jalapenos
- pico de gallo – to serve
- avocado slices, sour cream – to serve
Instructions
- Prep. Preheat oven to 400 degrees. Add parchment paper to a large baking sheet.
- Combine pork and barbecue sauce. Add pork and barbecue sauce to a mixing bowl and combine well. Warm up in either a microwave or stovetop.10 oz. leftover pulled pork, 3/4 cup barbecue sauce
- Shred cheese. Use a box grater to shred cheese. Stay away from pre-shredded cheese as it doesn't always melt properly.
- Layer ingredients. Layer half of the chips, pork, beans, cheese, and jalapeños. Then add the other half of the ingredients.12 oz. Tostito chips, 15 oz. black beans, 8 oz. shredded sharp cheddar cheese, 8 oz shredded pepper jack cheese, 1/2 cup pickled jalapenos
- Bake. Bake in the preheated oven for 15-20 minutes until bubbly hot.
- Add toppings. Add your choice of toppings. We like pico de Gallo, avocado slices, and sour cream.pico de galloGallo avocado slices, sour cream,
- Serve. Serve pulled pork nachos with an extra drizzle of barbecue sauce.
Notes
- We used our leftover Smoked Pork Butt for these nachos.
- Store leftover nachos in an airtight container in your refrigerator for up to three days.
- Reheat nachos in an air fryer for maximum crispiness or a microwave (won’t be crisp).