Pulled Pork Nachos

Pulled Pork Nachos

Pulled Pork Nachos are one of those dinners I can count on to make everyone in my house happy. With three growing boys, that’s saying something.

This recipe is part of my One Meat, Three Meals method. We intentionally cook extra pulled pork earlier in the week so dinner like this comes together in just minutes. Whether the pork came from the slow cooker or the smoker, these loaded nachos are one of my favorite ways to transform leftovers into something that feels completely different.

The first time I tried Masa Chips, I immediately thought, These would make incredible nachos. They’re made without seed oils, they’re wonderfully crunchy, and unlike so many tortilla chips, they don’t fall apart under all those delicious toppings. They’re sturdy enough to handle layer after layer of cheese, pulled pork, and black beans without turning soggy.

Save on your first Masa Chips order with code ROOTSBOOTS.

It takes about 20 minutes to shred the pork, grate the cheese, rinse the beans, and assemble everything into a double layer of nachos. After just 5 to 8 minutes in the oven, dinner is ready. It’s a fast lunch or dinner that’s always a huge hit.

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Why You’ll Love This Recipe

• Perfect for leftover pulled pork
• Ready in about 30 minutes
• Great for feeding a hungry family
• Easy to customize with everyone’s favorite toppings
• A delicious addition to your One Meat, Three Meals rotation
• Made with simple, real-food ingredients

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Ingredients

Tortilla chips: I love using Masa Chips because they’re made without seed oils and are incredibly sturdy. They hold up perfectly under all the toppings without getting soggy. You’ll need about 12 ounces, enough to cover a 10 x 15-inch rimmed baking sheet twice.

Leftover pulled pork: About 4 cups. I usually use leftover Slow Cooker Pork Roast with Ranch and Banana Peppers or Slow-Smoked Pastured Pork, but any pulled pork works well.

Black beans: One can, rinsed and drained.

Shredded cheddar cheese: About 3 cups. I use raw cheddar.

BBQ sauce: Optional, but delicious drizzled between the layers.

Optional toppings: 

• Full-fat sour cream
• Diced avocado or homemade guacamole
• Salsa
• Diced tomatoes
• Pickled banana peppers or jalapeños
• Fresh cilantro

How to Make Pulled Pork Nachos

1. Preheat the oven to 400°F.
2. Line a 10 x 15-inch rimmed baking sheet with parchment paper.
3. Spread half of the tortilla chips evenly over the baking sheet.
4. Top with half of the shredded cheese, half of the pulled pork, half of the black beans, and a drizzle of BBQ sauce if using.
   

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5. If everyone enjoys them, you can add pickled peppers now. Since not everyone in my family likes peppers, I usually serve those with the toppings instead so everyone can customize their own plate.
6. Repeat the layers with the remaining chips, cheese, pork, beans, and BBQ sauce.
   

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7. Bake for 5 to 8 minutes, or until the cheese is melted and the pork is heated through. 
8. Top with sour cream, avocado, salsa, tomatoes, cilantro, pickled peppers, or any other favorite toppings before serving.

Serves 6.

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My Favorite Tips

Use sturdy tortilla chips

This is one recipe where the chips really matter. Thin chips tend to break under the weight of the toppings, but sturdy chips stay crisp and hold everything together much better.

Double layering makes every bite better

Instead of piling everything on one layer of chips, creating two complete layers means every serving gets plenty of cheese, pork, and beans.

Customize the toppings

Everyone at our table likes something a little different. We set out bowls of toppings so each person can build their own perfect plate.

What to Serve with Pulled Pork Nachos

These nachos are hearty enough to be a complete meal, but they’re also delicious served with:

• Healthy Refried Black Beans
• Mexican Rice (recipe coming soon)
• Fresh fruit
• A simple green salad

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More One Meat, Three Meals Pork Recipes

If you love using leftover pork to make quick meals, be sure to check out these recipes:

• Slow Cooker Pork Roast with Ranch and Banana Peppers
• Slow-Smoked Pastured Pork
• Pork Tacos with Pineapple Chili Lime Slaw
• Loaded Pork Potato Casserole
• Cheesy Ham and Egg Bake

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Pulled Pork Nachos

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• Author: Kathleen | Roots & Boots
• Prep Time: 20 minutes
• Cook Time: 5-8 minutes
• Total Time: 0 hours
• Yield: 6 servings 1x

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Description

These easy Pulled Pork Nachos are loaded with leftover pulled pork, black beans, and melty cheddar cheese on layers of sturdy tortilla chips. Ready in about 30 minutes, they’re one of our favorite One Meat, Three Meals recipes for a quick lunch or dinner that’s always a hit with the whole family.

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Ingredients

• Tortilla chips: I love using Masa Chips because they’re made without seed oils and are incredibly sturdy. They hold up perfectly under all the toppings without getting soggy. You’ll need about 12 ounces, enough to cover a 10 x 15-inch rimmed baking sheet twice.
• Leftover pulled pork: About 4 cups. I usually use leftover Slow Cooker Pork Roast with Ranch and Banana Peppers or Slow-Smoked Pastured Pork, but any pulled pork works well.
• Black beans: One can, rinsed and drained.
• Shredded cheddar cheese: About 3 cups. I use raw cheddar.
• BBQ sauce: Optional, but delicious drizzled between the layers.
• Optional toppings:
  • Full-fat sour cream
  • Diced avocado or homemade guacamole
  • Salsa
  • Diced tomatoes
  • Pickled banana peppers or jalapeños
  • Fresh cilantro

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Instructions

1. Preheat the oven to 400°F.
2. Line a 10 x 15-inch rimmed baking sheet with parchment paper.
3. Spread half of the tortilla chips evenly over the baking sheet.
4. Top with half of the shredded cheese, half of the pulled pork, half of the black beans, and a drizzle of BBQ sauce if using.
5. If everyone enjoys them, you can add pickled peppers now. Since not everyone in my family likes peppers, I usually serve those with the toppings instead so everyone can customize their own plate.
6. Repeat the layers with the remaining chips, cheese, pork, beans, and BBQ sauce.
7. Bake for 5 to 8 minutes, or until the cheese is melted and the pork is heated through.
8. Top with sour cream, avocado, salsa, tomatoes, cilantro, pickled peppers, or any other favorite toppings before serving.

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Notes

• Use sturdy tortilla chips so they stay crisp under all the toppings.
• Build two complete layers for the best cheese-to-chip ratio.
• Bake just until the cheese melts to keep the chips crunchy.
• Serve toppings on the side so everyone can customize their own nachos.

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