Pulled Pork Nachos

Pulled Pork Nachos are a Tex-Mex favorite made with leftover pulled pork, homemade tortilla chips, shredded cheese, and refried beans. They come together in under 20 minutes using leftover pulled pork and are great as a quick weeknight dinner or game-day appetizer.

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We load ours with grilled guacamole, sour cream, fresh jalapeños, and diced tomatoes, but the topping options are wide open. For game day or an easy dinner, we like serving these nachos with a strawberry margarita or mangonada margarita.

Key Ingredients and Substitutions

With leftover pulled pork and a few pantry staples, you can have restaurant-quality nachos on the table in minutes.

The complete ingredient list and measurements are listed in the printable recipe below.

• Pulled Pork: Leftover pulled pork is what makes these nachos so easy. We use leftover pork from our Dutch Oven Pulled Pork recipe (and always have some in the freezer for quick and easy meals like these). Smoked, slow-cooked, or barbecue-style pork all work well. 
• Refried Beans: To add creaminess and help keep the chips from getting soggy, we add a layer of refried beans. Traditional refried beans work well, though black beans or pinto beans are good swaps.
• Cheese: We use a Mexican cheese blend of Cheddar and Monterey Jack. Shred your own cheese from a block since pre-shredded cheese contains anti-caking agents that prevent smooth melting. You could also substitute the shredded cheese for queso.
• Tortilla Chips: We prefer homemade tortilla chips because they tend to be slightly thicker than store-bought chips. Sturdy, restaurant-style tortilla chips will also hold up under the weight of the toppings. Thin chips get soggy fast, so look for thick-cut varieties.
• Toppings: Guacamole, sour cream, jalapeños, and tomatoes are our go-to choices. Fresh cilantro, diced onions, black olives, salsa, or a squeeze of lime are also great.

How to Make Pulled Pork Nachos

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Line your sheet pan with aluminum foil before assembling the nachos for quick cleanup.

1. Warm the Pulled Pork: Heat the pulled pork in a saucepan over medium heat or in the microwave until warmed through, about 2-3 minutes. If the pork seems dry, add a splash of water or barbecue sauce.

2. Add the First Layer: Arrange the tortilla chips in a single layer on the prepared sheet pan, slightly overlapping but not stacked. Dollop the refried beans over the chips, spreading them out evenly, then sprinkle half of the shredded cheese across the top.

3. Add the Pork and Cheese: Scatter the warmed pulled pork over everything, then finish with the remaining shredded cheese. The double layer of cheese helps hold everything together.

4. Bake: Preheat your oven to 375°F. Bake the nachos for 5-7 minutes or until the cheese is fully melted. Remove from the oven and immediately top with jalapeños, chopped tomatoes, guacamole or sliced avocado, sour cream, and fresh cilantro. Serve right away while the cheese is hot, and the chips are still crispy.

Make-Ahead and Storage

Make-Ahead: You can prepare your fresh toppings up to 4 hours in advance, but we don’t recommend assembling the nachos ahead of time. Once the chips get topped with beans and meat, they start to soften and lose their crunch.

How to Store: Leftover nachos are never as good as fresh, but you can store leftovers in the refrigerator. Once cooled, remove any fresh toppings and store the nachos in an airtight container in the refrigerator for up to 2 days.

How to Reheat: Reheat leftover nachos in a 350°F oven for about 5-7 minutes to crisp up the chips and melt the cheese again. We usually add a little more cheese.  Avoid the microwave since it makes the chips soggy. Add fresh toppings after reheating.

Recipe Tips and Notes

• Line the pan with foil. This makes cleanup incredibly easy since nachos can get messy. Once you’re done, just ball up the foil and toss it.
• Arrange chips in a single layer. Slightly overlapping is fine, but don’t stack them. Stacked chips won’t get any toppings.
• Use half the cheese in the middle layer. Adding cheese both under and over the pulled pork helps bind everything together and ensures melted cheese in every bite. This layering technique also helps distribute toppings more evenly across all the chips.
• Warm the pork first. Cold-pulled pork won’t heat through in just 5-7 minutes, and it will cool your melted cheese. Take a few extra minutes to warm it before assembling.
• Serve immediately. Nachos start to get soggy within minutes of coming out of the oven. Have your fresh toppings ready to go so you can add them and serve right away.

Frequently Asked Questions