Cooking Lucid
Pulled Pork Nachos
Smoky, tender pulled pork piled high over crispy chips with tangy BBQ sauce and melted cheese. The ultimate tailgate nacho — messy, cheesy, and completely irresistible.
Prep 10 min
Cook 15 min
Total 25 min
Serves 8
Ingredients
Step 1 — Pulled pork
- 3 cups pulled pork (warm)
- ½ cup BBQ sauce (plus more for drizzling)
- 1 tsp smoked paprika
Step 2 — Nachos
- 16 oz sturdy tortilla chips
- 4 cups shredded cheddar cheese
- 1 can (15 oz) pinto beans (drained)
- ½ cup pickled jalapeños
- ½ cup diced red onion
Step 3 — Toppings
- ½ cup sour cream
- ¼ cup sliced green onions
- Fresh cilantro
- Coleslaw (optional)
- Pickled red onions (optional)
Instructions
- 1
Warm the pork
Toss pulled pork with BBQ sauce and smoked paprika in a skillet over medium heat. Cook 3–4 minutes until heated through and lightly caramelized.
- 2
Layer and bake
Preheat oven to 400°F. Spread chips on two large baking sheets. Top with cheese, beans, pork, onion, and jalapeños. Bake 8–10 minutes until cheese is melted and edges of chips are golden.
- 3
Finish and serve
Drizzle with extra BBQ sauce and sour cream. Top with green onions and cilantro. Add a scoop of coleslaw on the side if you like that sweet-crunchy contrast.
Nutrition per serving: 560 cal · 30g protein · 42g carbs · 30g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
