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.
Servings: 6 servings
Calories: 632kcal
Ingredients
Nacho Base:
- 1 large bag sturdy tortilla chips (restaurant-style works best)
- 2 cups cooked pulled pork (smoked, Dutch oven, slow cooker, or oven)
- ½ cup BBQ sauce, plus more for drizzling
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup black beans, rinsed, drained, and warmed
Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
Toppings (optional but recommended)
- 1-2 jalapeños, thinly sliced (fresh or pickled)
- ½ red onion, thinly sliced (or pickled red onion)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- sour cream or ranch drizzle
- ½ cup salsa
Instructions
- Preheat the oven: Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil to prevent sticking and make cleanup easier.
- Prepare the BBQ pulled pork: Add pulled pork and ½ cup BBQ sauce to a skillet over medium heat. Stir and heat for 3-4 minutes, until the pork is hot, evenly coated in sauce, and slightly sticky (not dry, not soupy). This step prevents cold pork and keeps the chips from going soggy.
- Build the first layer: Spread half the tortilla chips in an even layer on the baking sheet, leaving minimal overlap. Sprinkle with half of the shredded cheese, then evenly spread half the black beans and half of the warmed pulled pork.
- Add the second layer: Top with the remaining chips, then repeat with the rest of the cheese, beans, and pulled pork. Layering ensures every chip gets toppings, not just the top ones.
- Bake until melted: Place the pan of nachos in the oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbling. Watch closely during the last minute to prevent over-browning along the edges.
- Make the cheese sauce (while nachos bake): In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly (it should look smooth and lightly bubbly, not brown). Slowly whisk in 1 cup milk, a little at a time, until smooth and thickened (about 2-3 minutes). Reduce the heat to low and stir in shredded cheese. Whisk until completely smooth. Keep warm.
- Finish the nachos: Remove the nachos from the oven. Immediately drizzle the warm cheese sauce evenly over the top. Spoon or lightly drizzle salsa over the nachos.
- Add toppings and serve: Top with jalapeños, onion, tomatoes, avocado, cilantro, and a drizzle of sour cream or ranch. Serve immediately, straight from the pan while hot and crisp.
Notes
- Pulled Pork Options: This recipe is the perfect way to use up leftovers from my Traeger Smoked Pulled Pork Loin, Easy Pit Boss Pulled Pork, BBQ Braised Dutch Oven Pulled Pork, and Instant Pot BBQ Pulled Pork Tenderloin.
- Best chips: Thick, sturdy tortilla chips hold up best under the meat and cheese sauce.
- Don't overload: Too many wet toppings before baking can make the chips soggy. Add fresh toppings at the end.
- Make it spicy: Use a spicy BBQ sauce, add sliced jalapeños between layers, or drizzle with hot sauce.
- Make it a meal: Add corn or Smoked Peppers and Onions.
Nutrition
Calories: 632kcal | Carbohydrates: 74g | Protein: 30g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1256mg | Potassium: 389mg | Fiber: 5g | Sugar: 22g | Vitamin A: 722IU | Vitamin C: 2mg | Calcium: 419mg | Iron: 3mg
