Super easy and loaded with goodies, this sheet pan leftover pulled pork nachos is a perfect way to feed a crowd while watching the big game or your favorite movie. Find more leftover pulled pork recipes here.
Ever since my husband mastered our kamado grill, he makes the best smoked pulled pork. Even my dad, after living in Houston for 35 years, swears the hubby’s smoked brisket is just as good as what he enjoyed in Texas.
My poor kids get no sympathy from their friends when they complain that dad smoked a pork roast at home. Again. Yeah, first world problems in my house. With all of that smoked pulled pork, we end up with a lot of leftover pulled pork. And that’s where the fun begins for me!
Best chips for pulled pork nachos
Did you know that nachos is a Tex-Mex dish? It originated from a small town in Mexico in 1943, just past the border from Eagle Pass, Texas. Originally created as a snack for his American patrons, Ignacio “Nacho” Anaya served up fried triangles of tortillas topped with cheddar cheese and pickled jalapeño peppers.
Well, nachos has evolved a bit since then. But whether you like them in their original simpler form or more loaded with more textures and flavors, it all starts with the base: the chip.
Now you can fry up your own tortilla chips or get them ready made. Me? Of course, I opt for the easier option: a bag of chips. When choosing the right tortilla chip for nachos, choose chips that are thicker rather than thinner.
For these pulled pork nachos, you want a crispy chip that can be baked and hold the weight of a lot of fixings without turning soggy. There are many varieties of tortilla chips, so choose the variety that you like. I prefer white flour tortilla chips, but we sometimes use corn, too.
And for more other fun chip choices, you can use Frito’s scoops (corn chips) or even flavored chips like Dorito’s.
Best nacho toppings
The beauty of nachos is that you can customize them to whatever you have on hand. For the meat, nothing beats smoked pulled pork. But of course, if you have leftover pulled pork made in the slow cooker, that works just as well.
You can also use other kind of meat options, too like carne asada, shredded chicken, even leftover chili!
And for the rest of the nacho toppings? For me, the best flavor comes from fresh ingredients. Here are some of my favorite additions to make the best nachos at home.
- Shredded leftover pulled pork
- Bell peppers
- Red onions
- Black beans, pinto beans or refried beans
- Corn kernels
- Black olives
Nacho toppings after baking:
- Sour cream
- Pico de gallo
- Fresh cilantro
- Fresh green onions
- Lime wedges
Shredded cheese or liquid cheese sauce?
The best part about nachos, is the ability to make them however you like. We’ve covered the chip base and the toppings. So now let’s talk about my favorite part of the nachos: the cheese!
There are two camps in the nacho world: shredded cheese and liquid cheese. If you prefer a liquid consistency, then you just need to heat up your queso and pour it over the chips. I have a great 2-ingredient white queso recipe if you prefer this route.
For the shredded cheese option, you want a cheese that melts well and doesn’t turn rubbery. Monterey Jack works very well. I personally prefer to use a Mexican cheese blend. It usually contains Monterey Jack, Asadero, Cheddar and Queso Quesadilla.
How do you bake pulled pork nachos in the oven?
When I am making a large batch of nachos for a crowd, I like to bake them on a baking sheet. This recipe fits a quarter sheet baking pan. This feeds 4-8 people, depending on how large the appetites you are feeding.
You can double the recipe to fit a larger half sheet pan. When you are making leftover pulled pork nachos in a baking sheet, the best way to melt the cheese is in the oven. I bake at 350ºF/177ºC for about 10-20 minutes, until all the layers of the cheese is melty and gooey.
You can also make nachos in the microwave. If I am making a batch of nachos for one or two people, then I assemble everything on a microwave safe plate. Heat on high for 60-90 seconds or until the cheese is melted.
Can you reheat leftover nachos?
This party food is best served warm and just out of the oven. Unfortunately, nachos do not reheat well. So if you have any leftovers, if you do try to reheat them, they will turn out soggy.
It’s one of those carpe diem types of foods. Enjoy pulled pork nachos in the moment and fresh out of the oven!
- 4 oz tortilla chips
- 1 lb shredded Mexican blend cheese
- 8-10 oz shredded pulled pork
- ½ cup black beans
- 5 oz cherry tomatoes
- ¼ cup chopped red onions
- 1 jalapeño
- 1 avocado
- 1 garlic clove, crushed
- ¼ cup chopped cilantro
- ½ cup sour cream
- 1 lime, cut into wedges
- Preheat oven to 350ºF. Lightly coat baking sheet with with nonstick spray or line with silicone baking mat.
- Place half of the chips on the baking sheet and top with half of the cheese, pulled pork and beans.
- Place another layer of chips, cheese, pork and beans.
- Cut half of the jalapeño into thin slices and arrange over top of nachos. Dice the remaining jalapeño and discard seeds. Reserve.
- Bake nachos until cheese is melted, about 20-25 minutes.
- While nachos are baking, make the guacamole and pico de gallo.
- For guacamole, cut avocado in half and remove seed. Scoop of avocado flesh, place in a bowl and mash with a fork.
- Mix in with the avocados 2 TBS chopped fresh cilantro, crushed garlic and 1 TBS lime juice. Add half of reserved diced jalapeño and set aside.
- For the pico de gallo, dice tomatoes and mix in a bowl with chopped red onions, 1 TBS chopped cilantro, 1 teaspoon lime juice and remaining diced jalapeños. Set aside.
- When nachos are done, top with guacamole, sour cream, pico de gallo, remaining cilantro.
- Serve with remaining lime wedges.
Other nacho toppings you can use: corn kernels, chopped green onions, barbecue sauce, chopped red bell peppers or slices of black olives.
Amount Per Serving: Calories: 410Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 72mgSodium: 435mgCarbohydrates: 24gFiber: 4gSugar: 7gProtein: 20g