These BBQ pulled pork nachos are loaded with extra protein making this appetizer favorite suitable for a main meal. Easy pulled pork, your favorite BBQ sauce, roasted corn, cheese, and more make this dish TOTAL comfort food.
One of my favorite indulgences when I’m out to eat is sharing a plate of nachos with my husband as our main dish. We always add an optional protein 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, leftover portions frequently make an appearance on nachos. Sometimes it’s good to switch up the usual chicken/salsa/guac routine, you know?
How to make pulled pork nachos
It all starts with the pork. Slow cooker pulled pork is my first choice for these nachos. Boston butt (or pork shoulder) is rubbed with an easy, homemade spice blend that’s so versatile. It’s great for BBQ sandwiches, nachos, a pulled pork breakfast bowl, etc.
The one downside to making pulled pork in the slow cooker is obvious: it’s slow. Eight to ten hours slow if you’re cooking on the low setting.
That’s why this is such a wonderful recipe for using up leftover pulled pork. It’s all cooked and ready to go.
Psst – if you’re in a time crunch, this coffee rubbed Instant Pot pulled pork is another favorite. Just around thirty-five minutes of pressure cook time for this one.
Another topping I love on nachos is roasted corn. This is definitely a quick/cheater’s version, but it gives a regular old can of corn a little oomph.
Heat one tablespoon of olive oil in a skillet over medium heat, and then add drained corn kernels. Season them with salt, pepper, and whatever other seasonings you like and then cook for 10-15 minutes, or until toasty to your liking. Stir them up occasionally as they cook so all sides get a chance to develop those little charred spots.
That’s it! This corn is great on tacos (seen here on tempeh tacos), in skillet dishes, on southwestern-style salads, etc., and it couldn’t be easier to make. I’m not sure it would be a good fit for BBQ pulled pork tacos, but I’ve been experimenting with chili lime seasoning on roasted corn and wow. Y-U-M.
Once you have the cooked pork and the roasted corn, feel free to go off and do your own thing, add leftover odds and ends that you have on hand, etc. Black beans are another ingredient I like to add to homemade nachos as they provide heft and some nutrition.
Other pulled pork nacho toppings we like:
- diced onion
- BBQ sauce
- cilantro (I think the flavor works just fine with BBQ sauce)
- sliced jalapenos
And of course, cheese. Lots of varieties work here! Cheddar, monterey or colby jack, smoked gouda, etc. Use your favorite.
More BBQ recipes you might like!
- For a leaner protein choice, we love these honey BBQ chicken meatballs. Baked but super juicy, they make an awesome sandwich or salad topper.
- If you’re in the market for another quick and easy dinner recipe (who isn’t??) BBQ beef tortilla pie uses just FIVE ingredients. Tortillas, ground beef, BBQ sauce, black beans, and cheese.
- BBQ sauce mixes with ranch dressing for a semi-homemade dressing on this southwestern BBQ steak salad. More roasted corn here!
Loaded BBQ Pulled Pork Nachos
- 1 15-oz can sweet corn kernels, drained
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 cups cooked pulled pork
- 6 tbsp BBQ sauce divided
- Approximately 35 tortilla chips (really as many as you like)
- 1/4 to 1/2 onion, diced
- 1/2 cup canned black beans, rinsed and drained
- 1 1/2 cups shredded cheese, such as cheddar, monterey/colby jack, cheddar, etc.
- 1 jalapeño pepper, sliced (optional)
- Chopped cilantro, for serving
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 1/4 cup of BBQ sauce (4 tablespoons).
- Preheat oven to 350°F. Line a large sheet pan (mine is 13"x18") with parchment paper. Place a layer of tortilla chips evenly on the pan to cover the bottom.
- Evenly add pulled pork over top of the tortilla chips, then top with 1/2 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 tbsp BBQ sauce over top and scatter jalapeño, and cilantro. Serve while warm.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.