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    Home » Recipes » Main Dishes

    BBQ Pulled Pork Nachos

    Published: Feb 7, 2020 · Modified: Aug 2, 2023 by Alyssa · This post may contain affiliate links.

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    Baked BBQ pulled pork nachos on a tray topped with jalapeno slices

    These BBQ pulled pork nachos are loaded with extra protein making this appetizer favorite suitable for a main meal, too. Easy and flavorful pulled pork, your favorite BBQ sauce, roasted corn, cheese, and more make this dish TOTAL comfort food.

    A sheet pan full of pulled pork nachos ready to serve.

    One of my favorite indulgences when I'm out to eat with my husband is sharing a plate of nachos as our main dish. We always add an optional protein, usually grilled chicken, to make it a little more substantial and dinner-worthy.

    Lately we've been eating nachos at home more often, especially now that I make a point to remember that it's an excellent choice for using up leftover meat. Well, that and the fact that we moved 2,000 miles away from our very favorite restaurant nachos, but still.

    Since my slow cooker pulled pork makes 10-ish servings and we're a household of two, leftover portions frequently make an appearance on nachos. Sometimes it's good to switch up the usual chicken/salsa/guacamole routine, you know?

    Recipe Ingredients

    Tortilla chips laid out on a sheet pan topped with cooked pulled pork.

    Base Ingredients

    At its base you'll need three foundational ingredients for this recipe: tortilla chips, pulled pork, and cheese.

    • Tortilla Chips: Any kind you like is great! My personal preference is to use lightly-salted/low-salt tortilla chips to keep the sodium level in check, especially if enjoying these pulled pork nachos for a full meal.
    • Pulled Pork: Leftover crockpot pulled pork, take-out, or store-bought. Many different spice and seasoning blends work just great here. It just needs to be fully cooked.
    • Cheese: Choose a variety that works with the flavor direction you're going. If drizzling BBQ sauce on your nachos, any sort of cheddar, smoked gouda, or colby jack would be great. If no BBQ sauce and you're leaning Tex-Mex, cheddar, pepper jack, or any kind of Mexican three or four cheese blend are good options.
    Roasted corn kernels in a skillet with a spatula.

    Pulled Pork Nacho Toppings

    Pulled pork nachos can be more BBQ-flavored or they can lean Tex-Mex. You might also like the flavors combined! My preference is to choose one direction or the other so I've separated out the different topping ideas, but mix and match as your tastebuds direct.

    For either style, I love skillet roasted corn. This is definitely a quick/cheater's version, but it gives a regular old can of corn a LOT of roast-y oomph and flavor. Jalapeño peppers, pickled or otherwise, are also a universal nacho favorite.

    For BBQ pulled pork nachos, consider your favorite BBQ sauce, cooked black beans (or leftover baked beans!), diced red onion, and coleslaw.

    For Tex-Mex pulled pork nachos, consider pico de gallo or halved cherry tomatoes, guacamole, sour cream, sliced black olives, white or yellow onion, black or refried beans, or chipotle salsa.

    How to Make Pulled Pork Nachos

    It all starts with the pork, as that will need to be fully cooked and shredded before beginning. Also prepare any toppings that require cooking or extra steps, such as roasting the corn or preparing homemade salsa.

    1. Place an even layer of tortilla chips on the bottom of a large sheet pan. Try not to overlap them too much.
    2. Evenly distribute pulled pork over the chips, as well as any toppings you'd like served hot: roasted corn, beans, onion, etc.
    3. Drizzle with BBQ sauce (if using).
    4. Top with lots of shredded cheese.
    Tortilla chips, pulled pork, corn, and black beans on a sheet pan topped with shredded cheese before going in the oven.
    1. Bake at 350°F for 10-15 minutes, or until the cheese is fully melted and the edge tortilla chips are nice and crisp.
    2. Add the remaining nacho toppings: jalapeño rings, cilantro, more BBQ sauce (if using), salsa, guacamole, sour cream, black olives, etc.
    Baked BBQ pulled pork nachos on a tray topped with jalapeno slices.

    Recipe Tips and Tricks

    • Prevent sogginess. Arranging these BBQ pulled pork nachos in a single layer on a large rimmed pan helps avoid the sogginess that can arise from stacking two layers of tortilla chips on a smaller pan.
    • Easy clean up. Line the sheet pan with parchment paper for easier clean up.
    • Reheat leftovers. Place leftover portions on a pan in a lower oven or toaster oven, around 325°F or so, and cook until thoroughly warmed throughout. Avoid the microwave as this will lead to soggy nachos. If you know you'll have leftovers, try and avoid dolloping sour cream or guacamole all throughout the nachos when serving as they don't heat well.
    A close-up picture of pulled pork nachos on a sheet pan.

    Related BBQ Recipes

    • BBQ sauce coated chicken drumsticks in a baking dish ready to serve.
      Baked BBQ Chicken Drumsticks
    • A pile of scrambled eggs, bacon, potatoes, pulled pork, and BBQ sauce in a bowl
      BBQ Pulled Pork Breakfast Bowl
    • Five BBQ glazed baked chicken meatballs open-face on a sub roll with melted cheese and lettuce
      Baked Honey BBQ Chicken Meatballs
    • A wedge of beef tortilla pie being lifted by a spatula out of a cast iron pan to show the different layers
      Five-Ingredient BBQ Beef Tortilla Pie

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    A close-up picture of pulled pork nachos on a sheet pan

    Loaded BBQ Pulled Pork Nachos

    This recipe for loaded BBQ pulled pork nachos takes an appetizer favorite and adds extra protein, making them suitable for a main dish all on the their own!
    5 from 2 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 (estimated)
    Calories: 364kcal
    Author: Alyssa

    Ingredients

    Roasted Corn:

    • 1 15-ounce can sweet corn kernels drained
    • 1 Tablespoon olive oil
    • Salt and pepper to taste

    Nachos:

    • 2 cups cooked pulled pork
    • 6 Tablespoons BBQ sauce divided
    • Approximately 35 tortilla chips low-salt recommended
    • ¼ to ½ onion, diced
    • ½ cup canned black beans, rinsed and drained
    • 1 ½ cups shredded cheese such as cheddar, monterey/colby jack, gouda, etc.
    • 1 jalapeño pepper sliced into rings (optional)
    • Chopped cilantro for serving (optional)
    Prevent your screen from going dark

    Instructions

    For the Roasted Corn:

    • Heat olive oil in a skillet over medium heat. Add drained corn and season with salt and pepper. Cook for 10-15 minutes, stirring occasionally, until roasted to your liking. Remove from heat.
    • Reheat pulled pork using your preferred method. Combine with ¼ cup of BBQ sauce.
    • Preheat oven to 350°F. Line a large sheet pan (mine is 13-inches by 18-inches) with parchment paper. Place a layer of tortilla chips evenly on the pan to cover the bottom, trying not to have too much overlap.
    • Evenly add pulled pork over top of the tortilla chips, then top with ½ cup (or however much you like) of roasted corn, black beans, and diced onion.
    • Scatter shredded cheese evenly over top and then bake for 10-15 minutes, or until the cheese is melted and everything is heated throughout.
    • While nachos are in the oven, prep the rest of your ingredients: slice jalapeño, chop avocado, chop cilantro, etc. Once nachos are done, drizzle remaining 2 tablespoon BBQ sauce over top and scatter jalapeño, and cilantro. Serve immediately while warm.

    Notes

    Serving Suggestions - To round out dinner, I like to serve these nachos with a side salad of mixed greens with extra nacho toppings added over top. Think onions, black beans, corn, etc. You will have leftover roasted corn, which makes a great addition to salads, tacos, burrito bowls, and more.
    Tex Mex Option - Omit the BBQ sauce and mix and match the following toppings: refried beans, pico de gallo, sliced cherry tomatoes, sliced black olives, sour cream, guacamole, and salsa.
    Reheating - Add nachos in a single layer to a pan and heat in the oven/toaster oven at 325°F until thoroughly warmed throughout and crisp. Do not use the microwave as that will lead to soggy nachos.

    Nutrition

    Calories: 364kcal
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
    « Peanut Butter Baked Oatmeal
    Oven Roasted Frozen Broccoli »
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    Reader Interactions

    Comments

    1. Erin Yaggy says

      April 03, 2022 at 7:03 pm

      5 stars
      This is AMAZING!! We had a crew to feed and random things in my pantry. I searched the idea of BBQ plus nachos and found this recipe. My amazing (also better cook 😉 friend pulled this together for us and not a morsel was left over. One buddy kept shaking her head in admiration for my "chef" friend =) and the credit goes to you, Sequined buddy =)

      Thanks so much for sharing!
      Glitter lover in New Orleans

      Reply
      • Alyssa says

        April 05, 2022 at 10:12 pm

        I'm so glad this recipe was a hit for you and your crowd, my glittery friend! Thanks for letting me know how it went. 🙂

        Reply
    2. Ashley says

      October 03, 2015 at 11:14 am

      haha I definitely need to own quick weeknight meals too starting right now! Life is about to get insane with work and family stuff and travel ... I need all the help I can get! These nachos look amazingggg.

      Reply
    3. Danielle says

      October 01, 2015 at 7:36 pm

      Nachos for dinner (or any meal) sounds good to me! Love how quickly these come together, they sound absolutely delicious!

      Reply
    4. marcie says

      September 30, 2015 at 6:56 pm

      I could definitely make a meal out of this! All that smoky, BBQ pork and the corn sound like such delicious toppings!

      Reply
      • Alyssa says

        September 30, 2015 at 8:51 pm

        We dove right in Marcie! It was a nice treat to enjoy as a main meal. 🙂 Thanks!

        Reply
    5. Ashley | The Recipe Rebel says

      September 30, 2015 at 10:58 am

      I would say you're well on your way to being the Weeknight Meal Queen! Nachos for dinner is something we don't have enough -- I'm definitely feeling inspired. Yay for finger food!

      Reply
      • Alyssa says

        September 30, 2015 at 8:53 pm

        Haha why thank you! This was such a fun dinner to make. And eat!

        Reply
    6. Catherine says

      September 30, 2015 at 5:54 am

      Dear Alyssa, this is such a fun idea. Those nachos looks fantastic! xo, Catherine

      Reply
      • Alyssa says

        September 30, 2015 at 8:56 pm

        Thank you Catherine! I agree - I love fun (and quick) dinners!

        Reply
    7. Linda @ With A Blast says

      September 30, 2015 at 3:51 am

      My family would love this, Alyssa ! Thanks for sharing !

      Reply
      • Alyssa says

        September 30, 2015 at 9:03 pm

        Thank you Linda! We so enjoyed it. 🙂

        Reply
    8. Jess @ Flying on Jess Fuel says

      September 29, 2015 at 3:27 pm

      These look so yummy! I love the idea of using the premade meat-- so simple! And these are perfect for football season 🙂

      Reply
      • Alyssa says

        September 29, 2015 at 10:21 pm

        Thanks Jess! Yesss perfect for football! I think these will be on repeat this fall/winter. 🙂

        Reply
    9. Nostramomous says

      September 29, 2015 at 12:05 pm

      Omg Alyssa nachos for dinner? I must be in heaven. I love your dinner accelerator advice. Great post and photos today!

      Reply
      • Alyssa says

        September 29, 2015 at 10:21 pm

        They're a treat! I love to add extra protein to nachos to justify them as a main meal. 🙂

        Reply
    10. Natalie @ Tastes Lovely says

      September 29, 2015 at 12:02 pm

      No better time to start getting behind quick weeknight meals than the fall/winter. Seems like it is such a busy time with holidays. Loving these nachos! I could eat half that tray, haha!

      Reply
      • Alyssa says

        September 29, 2015 at 10:48 pm

        I agree! I took a look at the calendar for the next few months and was like geez, so busy already! And believe me, once these pictures were taken we dove into that tray haha! Thanks!

        Reply

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