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Pulled Pork Nachos

Pulled Pork Nachos
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Pulled Pork Nachos are a flavorful and texturally satisfying snack that combines tender, smoky pulled pork with crunchy tortilla chips and layers of melted cheese. Topped with fresh salsa, jalapeños, avocado, sour cream, and cilantro, this easy-to-make dish is perfect for game day, parties, or casual gatherings, delivering a burst of bold flavors and vibrant colors in under an hour.

Ingredients

Scale

Meat

  • 2 cups tender pulled pork (slow-cooked or store-bought)

Base

  • 6 cups crispy tortilla chips (thick, restaurant-style preferred)

Cheese

  • 1½ cups shredded cheddar cheese
  • 1½ cups shredded Monterey Jack cheese

Toppings

  • 1 cup salsa or pico de gallo
  • 2–3 sliced jalapeños (adjust to taste)
  • 1 cup black beans (optional, rinsed and drained)
  • 1 avocado or ½ cup guacamole
  • ½ cup sour cream
  • ¼ cup chopped fresh cilantro
  • Lime wedges for serving

Instructions

  1. Prepare the Pulled Pork: Start with juicy, tender pulled pork. If making from scratch, slow cook pork shoulder with paprika, garlic, and onion until shreddable. Alternatively, use pre-cooked or store-bought pulled pork for convenience.
  2. Arrange the Base Layer: Spread a generous, even layer of crispy tortilla chips on a large baking tray or oven-safe dish to provide a crunchy foundation for the toppings.
  3. Add Toppings: Evenly sprinkle the pulled pork over the chips. Scatter black beans if using, add sliced jalapeños for heat, and cover with a hearty layer of shredded cheddar and Monterey Jack cheese.
  4. Bake Until Melty: Place the tray in a preheated oven at 375°F (190°C) for about 10 minutes or until the cheese is bubbly and golden. Watch closely to avoid burning the chips.
  5. Finish with Fresh Toppings: Remove from oven and top with dollops of sour cream, scoops of guacamole or sliced avocado, fresh salsa or pico de gallo, and a sprinkle of chopped cilantro. Serve immediately with lime wedges for extra zest.

Notes

  • Choose sturdy, thick tortilla chips to prevent sogginess.
  • Warm pulled pork gently before layering to keep it juicy and hot.
  • Moderate toppings to keep chips crisp and easy to pick up.
  • Layer chips, pork, and cheese for balanced flavors in every bite.
  • Add avocado, sour cream, and cilantro only after baking to maintain freshness.
  • Store leftover nachos in an airtight container in the fridge for up to 2 days; keep creamy toppings separate.
  • Freeze pulled pork separately for up to 3 months and reheat before assembling fresh nachos.
  • Reheat leftover nachos in the oven at 350°F (175°C) to revive crispness; avoid microwaving.

Nutrition

Keywords: Pulled Pork Nachos, Tex-Mex, Appetizer, Snack, Game Day Food, Party Food, Easy Nachos, Comfort Food, Gluten Free Nachos

Find it online: https://marygourmet.com/pulled-pork-nachos/