Pulled Pork Nachos

5 from 5 votes
Jump to RecipePinSave to Favorites

This post may contain affiliate links. See my privacy policy for details.

Nachos might just be the greatest creation to come out of North America if you ask me and pulled pork nachos are my fave! There is nothing like topping nachos with some amazingly delicious pulled pork and some of my guacamole!

You can make my Root Beer Pulled Pork or my Instant Pot Pulled Pork for this recipe. Make sure to make a big roast so that you have enough for some Pulled Pork Sandwiches, making this a few meals in one deal!

pulled pork nachos on a plate

Pulled Pork Nachos

Combining the words nachos with pulled pork is sure to make anyone salivate at the mere prospect of digging into such a rich and satisfying pile of food. However, taking the time to prepare a giant pulled pork, isn’t always ideal.

Using a simple root beer pulled pork, though, or just throwing some pork shoulder in a slow cooker makes the whole thing a breeze to prepare. Or just get your favorite store-bought brand if you are in a hurry, no judging here!

Make sure you do not skimp on the piles of cheese, sour cream, and salsa that make any plate of nachos delicious!

ingredients for pulled pork nachos

Pulled Pork Nachos Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts, but all of this is more of a suggestion, have fun with it!

• Tortilla chips large enough to cover a cookie sheet

• Pulled Pork

• Shredded Cheddar cheese

• Shredded Colby Jack cheese

• Can of black beans

• Pickled jalapenos

• Diced red onion

• Chopped cilantro and green onions for garnish


Condiments for Dipping

• Sour cream

• Guacamole

How To Make Pulled Pork Nachos

• Line a baking tray with parchment paper

• Place all of the condiments into separate dipping containers

• Spread out half of the tortilla chips onto the middle of the baking sheet

• Top with half of all of the ingredients, and then repeat with another layer of chips and the remaining ingredients on top

• Bake for 5 minutes until the cheese is melted

• Remove from the oven and top with green onions and cilantro

• Serve with the condiments for dipping

a pile of pulled pork nachos on a plate

Why Layer All of the Ingredients Together?

A lot of nacho recipes, including this one, ask you to layer the ingredients by adding only one half of the tortillas, half of the main ingredients, and then half of the tortillas and ingredients again.

What’s the point?

While you could certainly just pour all of your ingredients into one big pan and bake them, you would end up losing one of the principal points of enjoying nachos: heterogeneity – every bite being a little bit different.

Eating nachos is all about enjoying all of the little differences between each bite. One bite might be a lot of crunchy tortillas, whereas another might be filled with meaty goodness or just nothing but cheese and beans.

If you put all of your ingredients on the top, you end up with a super soggy and laden top portion, with the bottom portion of nachos completely dry and untouched.

By layering the ingredients carefully, you ensure that you end up with the tasty parts of the nachos spread evenly but still allow for plenty of opportunities for different flavors in each bite.

pork nachos on a white plate with salsa and guacamole

What Kind of Variety of Condiments Could You Use Here?

Pretty much every recipe for nachos out there will recommend adding some kind of salsa and some cream, and maybe some guacamole as well, if you are lucky.

However, there is always room for more interesting flavors, all depending on how adventurous you are feeling.

For example, there are a million different salsas out there for you to try:

  • Chile de Arbol, a spicy tomato salsa made with fiery de Arbol chilies, or you could go down the toma Verde route and stick to only green ingredients, giving your nachos more of a vegetal, fresh flavor profile.
  • You could also mess around with the sour cream – regular sour cream is pretty amazing, but with a pinch of cumin, some garlic salt, hot sauce, and a little bit of lime juice, it can get so much better as well.
  • Guacamole is also a matter of deep discussion, as people prefer their guac in a million different ways. Do you prefer it with tomatoes? Garlic? What about adding lime juice? To some people, where you stand on the position of any kind of citrus in guacamole is more important than anything!

Make the choice that makes you the happiest, of course, but feel free to play around and find out if there some new flavor profiles you could try that you would never have thought of before!

Looking for more delicious Pork recipes ? Try these out:

Instant Pot Pork Roast

Instant Pot Pork Chops

Sweet & Smoky Dry Rub for Ribs




Pin this recipe to your APPETIZER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!

How to make pulled pork nachos, a great snack or appetizer, or make a platter of them and call it dinner for the family!
Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!

Pulled Pork Nachos

How to make pulled pork nachos, a great snack or appetizer, or make a platter of them and call it dinner for the family!
5 from 5 votes
Prep Time
20 minutes
Karlynn Johnston


  • one large bag tortilla chips large enough to cover a cookie sheet with chips
  • 2 cups Pulled Pork try root beer pulled pork
  • 1 cup shredded cheddar cheese
  • 2 cups shredded Colby Jack cheese
  • one 15 ounce can black beans drained and rinsed
  • one 250 ml can pickled jalapeños drained
  • 1/2 cup finely diced red onion makes sure they are small so they don't overpower
  • fresh chopped cilantro for garnish
  • 2 medium green onions chopped, for garnish

Condiments for Dipping

  • 1 cup salsa
  • 1 cup sour cream
  • 1 cup guacamole


  • Preheat your oven to 400°F. Line a baking tray with parchment paper.
  • Place the condiments into separate dipping containers for everyone eating. It divides nicely into 4 servings of 1/4 cup each person.
  • Spread out 1/2 of the tortilla chips onto the middle of a baking sheet,
  • Top with half of the : BBQ pulled pork, shredded cheeses, beans, jalapeños, and red onions.
  • Repeat another layer of the chips, then top with the remaining ingredients.
  • Bake for 5-6 minutes, until cheese is melted.
  • Remove from oven and top with green onions, cilantro.
  • Serve with the condiments for dipping.

Recipe Notes

  • you can easily use storebought pulled pork to save time

Nutrition Information

Calories: 416kcal, Carbohydrates: 18g, Protein: 21g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 87mg, Sodium: 895mg, Potassium: 365mg, Fiber: 3g, Sugar: 12g, Vitamin A: 977IU, Vitamin C: 7mg, Calcium: 408mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Susan L Craig says

    Looks great! I will be substituting a can of jackfruit (packed in water) for the pork due to a family allergy. I drain and rinse the jackfruit, shred it with a fork, and cook it in my favorite bbq sauce on low heat for 10 minutes.

Leave a Comment or Recipe Tip

Recipe Rating