BBQ Pulled Pork Nachos

BBQ Pulled Pork Nachos are the perfect solution for leftover pulled pork! Make these cheesy nachos for family night or game day. Loaded BBQ pulled pork, melty cheese, black beans, and homemade cheese sauce are layered over crispy tortilla chips, then baked until warm and bubbly.

I'm sharing all my tips and tricks to make restaurant-quality nachos from scratch in 30 minutes or less.

Most pulled pork nachos get weighed down and soggy. Not these. My special layering technique gives you nachos that stay crispy, cheesy, and loaded with toppings in every bite. You'll never be left with plain, soggy chips!

You will also love how easy it is to serve these sheet pan nachos! Everyone can grab a handful and munch away without fighting over who gets the best toppings.

Serve the nachos as is, or add them to an appetizer tray alongside Air Fryer Frozen Chicken Wings and Smoked Chex Mix. They're always gone in minutes.

Ingredients You'll Need

• Tortilla Chips. Use large, thick, sturdy tortilla chips so they hold up under the weight of the toppings. Restaurant-style works best!
• Pulled Pork. You'll need 2 cups of cooked pulled pork. I like to use leftover Traeger Smoked Pulled Pork Loin, Easy Pit Boss Pulled Pork, BBQ Braised Dutch Oven Pulled Pork, or Instant Pot BBQ Pulled Pork Tenderloin.
• BBQ Sauce. Use your favorite store-bought or homemade sauce. Add just enough to keep the pork moist while reheating, and then drizzle extra on top.
• Shredded Cheese. Use cheddar, Monterey Jack cheese, or a blend of your favorite melty mix.
• Black Beans. Make sure to rinse and drain them well.
• Cheese Sauce. I skip store-bought options and make my own easy homemade cheese sauce by combining butter, flour, milk, and shredded cheese.
• Toppings. Optional but highly recommended: fresh or Pickled Jalapeños, red onion or Pickled Red Onions, cherry tomatoes, avocado, chopped fresh cilantro, green onions, a squeeze of lime, sour cream, Ranch dressing, or Avocado Lime Crema, and Smoked Salsa, Easy Canned Salsa, or Chunky Salsa add the perfect finishing touch.

See the printable recipe card at the bottom of this post for quantities and a full list of ingredients.

Prep the pulled pork. Combine the pulled pork and barbecue sauce in a skillet or saucepan over medium heat, stirring to combine, and cook until the pork is warmed through and slightly sticky.

Build the first layer. Spread tortilla chips in a single layer on a large rimmed baking sheet or sheet pan lined with parchment paper or aluminum foil. Sprinkle half of the cheese on top, followed by half of the black beans and half of the warm pork.

Add the second layer. Repeat, adding a second layer of tortilla chips, cheese, beans, and pork.

Bake. Transfer the nachos to the oven, and bake just until the cheese is melted and bubbly. Be careful not to burn!

Make the cheese sauce. While the nachos bake, melt butter in a saucepan over medium heat. Then, add the flour, and cook, stirring constantly until the mixture is smooth and lightly bubbly. It shouldn't brown! Whisk in milk, adding a little at a time, until the mixture is smooth and thickened. Reduce the heat to low, stir in the cheese, and whisk until smooth.

Finish and serve. Drizzle the warm cheese over the baked nachos. Then, add salsa and your favorite toppings. Enjoy warm!

Possible Variations

You can customize these pulled pork nachos in so many different ways. Switch up these ingredients and toppings to make it perfect for you.

• Pulled Pork: Swap the pork with Smoked Pulled Chicken, cooked taco meat, or omit it completely to keep your nachos meat-free.
• Veggies: Try adding corn or Smoked Bell Peppers and Onions to each layer.
• Beans: Replace black beans with pinto beans, or leave them out entirely if you prefer classic meat-and-cheese nachos.
• Heat: Want more spice? Use spicy BBQ sauce, add jalapeños between the layers, or sprinkle with red pepper flakes or hot sauce after baking. Try my Jalapeno Hot Sauce!

Can I make pulled pork nachos ahead of time?

Nachos are best served fresh from the oven. However, components can be prepped in advance: the pulled pork can be cooked, cheese can be shredded, cheese sauce can be made, and toppings can be prepared.

Store everything separately in the fridge for 1-3 days. When you're ready to make nachos, warm the pulled pork and cheese sauce, then assemble and bake the nachos just before serving.

Can You Make Pulled Pork Nachos on a Smoker?

Yes! If you already have your smoker going, you can finish these BBQ pulled pork nachos in your smoker at 300°F until cheese is melted. Keep the lid closed and watch closely as they bake to prevent chips from drying out.