If you've got leftover pork in the fridge and no idea what to do with it, this sheet pan pulled pork nachos recipe is the move! It's everything you love about a Southern BBQ plate, piled onto crispy chips with melty cheese and fresh toppings in the most fun, easy way.
As a Southern RD, I'm always trying to find meals that hit that sweet spot between satisfying and doable, and this one nails it. It's quick, simple, and one of those dinners my husband is immediately excited about. It's basically all your favorite BBQ flavors piled onto nachos in the best way. Plus, it doubles as a great game day option that's easy to make for a crowd!
Looking for another easy dinner win? Try out my pulled pork bowls or biscuit pizza casserole for another family favorite!
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Why You'll Love This Recipe
- All-in-one sheet pan: You get classic Southern BBQ flavors all baked together, which means less cleanup and an easier dinner.
- Balanced and satisfying: The combination of melty cheese, BBQ pork, and fresh slaw keeps every bite from feeling too heavy.
- Great for sharing: This pulled pork nachos recipe works just as well for game day or feeding a crowd as it does for a quick weeknight dinner.
BBQ Pulled Pork Nachos Ingredients
Simple ingredients come together here to give you those classic BBQ flavors in the easiest way.
- Pulled pork: Leftover pulled pork works perfectly here since it's already tender and full of flavor. My crockpot pulled pork is a great option if you want to meal prep ahead.
- BBQ sauce: Use a BBQ sauce you already love since it really drives the flavor! A slightly thicker sauce works best so it clings to the pork instead of running off the chips. Check out my homemade peach bbq or apple bbq sauce to switch things up!
- Corn tortilla chips: Sturdy, thicker chips are key for this pulled pork nachos recipe since they hold up better under the warm toppings without getting soggy.
- Queso dip: If you want that extra creamy, loaded nacho vibe, queso is the way to go! My homemade queso dip is a great option to use here.
- Coleslaw: A creamy or vinegar-based slaw both work here for a fresh crunch. I love adding my Cajun coleslaw for a spicy kick!
- Sliced jalapeños: Fresh or pickled both work depending on your heat preference. They add brightness to cut through the BBQ flavor.
- Pickled onions: These are worth it because they add a tangy bite that keeps the nachos from feeling too heavy.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
There are plenty of easy ways to switch this up based on what you have or who you're feeding.
- If you want an extra layer of cheese, add shredded pepper jack, cheddar or monterey jack cheese.
- Feel free to add additional topping options like avocados, sour cream, black beans, corn, or fresh cilantro!
- If you're hosting, you can easily turn this into a nacho bar setup so everyone can build their own plate, which makes it fun and low-stress.
How to Make Pulled Pork Nachos with Queso
Here's how to bring these pulled pork nachos together step by step.
Step 1: Preheat your oven to 375°F and line a large baking sheet pan with aluminum foil or lightly spray it with cooking spray.
Step 2: Spread the tortilla chips out on a large sheet pan in a single layer so they're not stacked too much.
Step 3: Drizzle the queso evenly over the chips, then add the pulled pork and finish with a drizzle of BBQ sauce so everything is evenly coated.
Step 4: Bake for 10-15 minutes, or until the cheese is fully melted and bubbly.
Step 5: Remove from the oven and top with coleslaw, sliced jalapeños, pickled onions, and an extra drizzle of BBQ sauce. Serve right away while everything is warm and crispy.
Tips For the Best Pulled Pork Nachos Recipe
A few small tips will help these turn out just right every time.
- Using sturdy tortilla chips makes a big difference in preventing the nachos from getting soggy, especially once the BBQ sauce and toppings are added!
- Warm the pulled pork slightly before assembling to help everything heat evenly, so you don't end up with cold spots in the middle of your nachos.
- Use a large sheet pan so you can spread everything out and prevent overcrowding, which can lead to softer chips.
Storage
Here's how to store and reheat nacho leftovers so they still taste good the next day.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days, keeping cold toppings separate if possible.
- Reheat: I highly recommend reheating the nachos in the oven at 350°F for about 8-10 minutes or in the air fryer at 350°F for about 5 minutes to help bring back crispiness, instead of using the microwave.
FAQ
Leftover pulled pork is super versatile. You can make pulled pork bowls, loaded baked potatoes, or add it to sandwiches, wraps, or salads for easy meals throughout the week.
You can prep the components ahead by cooking the pulled pork and slicing your toppings. It's best to assemble and bake the nachos right before serving so the chips stay crispy.
You can make a smaller batch of nachos in the air fryer by layering the chips, pork, and cheese in the basket and cooking until the cheese is melted. Just keep an eye on it since it cooks faster than the oven.
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Thank you!
Jessie
Southern-Style Pulled Pork Nachos Recipe
Ingredients
- 8 oz cooked pulled pork
- ½ cup BBQ sauce plus more for drizzling
- 6 oz corn tortilla chips
- 1 cup queso dip melted
- 2 cups prepared coleslaw
- Sliced pickled jalapeños for serving
- Pickled onions for serving
Instructions
- Preheat your oven to 375°F and line a large sheet pan with aluminum foil or lightly spray it with cooking spray for easy cleanup.
- Spread the tortilla chips out on the sheet pan in an even layer.
- Drizzle the queso evenly over the chips, then add the pulled pork and finish with a drizzle of BBQ sauce so everything is evenly coated.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with coleslaw, sliced jalapeños, pickled onions, and an extra drizzle of BBQ sauce if desired. Serve immediately.
Notes
- For crispier nachos, you can bake the chips for 3-5 minutes before adding toppings.
- Reheat leftovers in the oven at 350°F for 8-10 minutes or in the air fryer for 5 minutes to help bring back crispiness.
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