Pulled Pork Nachos

Have you ever made nachos at home, only to end up with a gooey mess that’s nothing like the restaurant version? I’ve learned a few tricks to make sure these Pulled Pork Nachos stay crunchy and perfectly loaded! This recipe calls to me when I want a decadent lunch, party appetizer, or casual dinner. It’s easy to assemble, especially if you use leftover pork carnitas (Mexican pulled pork). Crispy tortilla chips topped with seasoned, crispy-edged pulled pork, melted cheese, spicy jalapeños, and fresh cilantro are hard to resist.

The key to perfect nachos is all in the balance. Getting the right ratio of chips, cheese, and pork makes all the difference. Too much cheese can make them soggy, and too little leaves them lacking flavor. I stick to a 1:1:1 ratio — 8 ounces of chips, 8 ounces of meat, and 8 ounces of cheese. Preheating the chips and layering the ingredients helps keep them from getting soggy and ensures every bite is loaded with flavor. Serve them hot from the oven, alongside chilled pico de gallo, guacamole, and sour cream for a great mix of textures and flavors.

“My husband and I made this with our leftovers and it was such a hit we made more bbq this week so we can have these again.”

Sally

Ingredients for Pulled Pork Nachos

• Corn Tortilla Chips: Thick chips are sturdier and work best for nachos.
• Cheese: I use Monterey Jack cheese or a mix of Jack and mild or sharp cheddar cheese. 
• Pulled Pork: Leftover Mexican pulled pork (pork carnitas) is ideal. Or use Chicken Carnitas for a lighter option.
• Oil: A little bit of olive oil or vegetable oil for crisping up the pulled pork in a skillet.
• Kosher Salt and Black Pepper: to season pork to taste
• Fresh Cilantro: I love fresh cilantro, but omit it if you’re not a fan. Sliced green onions are a good substitute.
• Avocado: I serve sliced ripe avocados or mash and mix them with Pico de Gallo and fresh lime juice to make easy Salsa Guacamole.
• Salsa: I really enjoy my homemade Pico de Gallo in this recipe, but the fresh, refrigerated versions sold in supermarkets also work. Jarred salsa doesn’t provide the same refreshing contrast.
• Sour Cream: Use your favorite brand.
• Jalapeño: Top with thinly sliced fresh or pickled jalapeño if you prefer.
• Lime: I like to squeeze a little over the whole pan to add extra zip, but limes are optional here.

The Secret to Ultra-Crispy Tortilla Chips

Here’s the secret I mentioned earlier to perfectly crispy chips: bake them before adding the toppings. Even if they’re pretty crispy straight out of the bag, a short stint in the oven will evaporate any moisture they my have absorbed and give them a freshly-cooked level of crispiness (like those irresistible, warm chips some Mexican restaurants serve!). Bake the chips for just 3-5 minutes, then assemble your nachos. You’ll see that it makes a world of difference.

How to Layer Nachos

Once your chips are hot and crisp, here is the best way to layer your sheet pan nachos and the 3 steps to perfect nachos every time:

1. Create an even layer of tortilla chips (overlapping, but not stacked)
2. Sprinkle on a layer of cheese, then pulled pork, then another layer of cheese. So top your hot chips with 1/2 of the shredded cheese, followed by pulled pork, and finish with the remaining cheese.
3. Bake 5 to 7 minutes until the cheese has melted and serve hot!

Use your favorite pulled pork for this recipe, but I recommend my Mexican pulled pork (carnitas). It’s a snap to make with boneless pork butt / pork shoulder in your slow cooker and freezes well for up to 3 months, so you can always have it on hand. It also keeps in the refrigerator for up to 4 days.

Regardless of which variety of meat you use, be sure to warm it and crisp the edges before layering it onto the nachos. Cold chunks of meat sandwiched between hot chips and melted cheese is not the result you want here! If you’re thinking, “That just adds extra time,” it really doesn’t. I crisp up the pork quickly in a skillet while my chips are in the oven.

How to Serve

Serve your pulled pork nachos with your favorite toppings like Pico de Gallo or Mango Avocado Salsa, guacamole, cilantro, a few jalapeño slices and, of course, sour cream (or Green Onion Dip for added flavor depth.). 

I love these Pulled Pork Nachos for their simple ingredients, complex flavors and appealing blend of hot, cool, crunchy, creamy and spicy! Using leftover pulled pork, I can have a delicious pan ready to eat in about 20 minutes. I also like the versatility of this dish— feel free to customize the toppings and make them for lunch, dinner or as a party-favorite appetizer.

How to Make Pulled Pork Nachos

Spread corn tortilla chips into an even, overlapping layer on a rimmed baking sheet and bake in a 375˚F for 3-5 minutes.

Meanwhile warm and crisp bite size pieces of pulled pork in hot olive oil in a heavy skillet over medium heat. Season with salt and pepper to taste.

Top hot chips first with 1/2 of the cheese, then the pulled pork pieces and finish with remaining cheese. Bake 5 to 7 minutes until cheese has melted. Serve hot with desired toppings.