Quick BBQ Pulled Pork Nachos
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Today I am sharing with you my new favorite recipe. These BBQ pulled pork nachos were also loved by all of my family. We have already enjoyed it twice. It takes your usual BBQ to a new place, on top of nachos. Basically, we are swapping out a bun for tortilla chips.
This is perfect for one of those crazy nights. Springtime usually is the beginning of soccer games, baseball practice, etc. You are going to need something quick for those nights, and this dish fits the bill. I went for convenience with this one, using a container of prepared BBQ pork from the meat department and some coleslaw from the deli. However, this recipe would also work great if you had some leftover pork.
Since we have had this twice, I tried two different ways to make the bbq nachos, and both worked great. The oven method is great if you want it all done at once or want to use it as an appetizer. The microwave method is great for doing individual plates.
Ingredients for BBQ Pulled Pork Nachos
- TRIANGLE SHAPED CORN TORTILLA CHIPS
- CHEDDAR CHEESE
- CHILI BEANS IN MEDIUM SAUCE
- SHREDDED BBQ PORK
- COLESLAW
- GREEN ONION
Instructions for BBQ Pulled Pork Nachos Recipe
Oven Method – Sheet Pan Nachos
Preheat your oven to 400°F.
Line a 12-inch pizza pan or a 15x10x1-inch baking sheet with aluminum foil, then lightly coat with cooking spray for easy cleanup. Spread half of the tortilla chips evenly across the pan. Sprinkle 1 cup of shredded cheese over the chips.
In a medium bowl, stir together the chili beans and pulled pork until well combined. Drop half of the pork mixture over the chips using a spoon. Repeat the layering with the remaining chips, cheese, and pork mixture.
Bake for 12–15 minutes, or until the cheese is fully melted and bubbly. Remove from the oven and top with a generous scoop of coleslaw and a sprinkle of sliced green onions. Serve immediately while hot and melty!
Microwave Method
Divide tortilla chips evenly among 5 to 6 microwave-safe plates. Top each plate with about ½ cup of shredded cheese.
In a medium saucepan, combine chili beans and pulled pork. Heat over medium until warmed through.
Microwave each plate of chips for 30 seconds to 1 minute, or until the cheese is melted. Spoon about ½ cup of the warm pork and bean mixture over each plate. Finish with a scoop of coleslaw and a sprinkle of green onions. Serve right away and enjoy!
Frequently Asked Questions
Can I make these nachos ahead of time?
Not recommended. Nachos are best served fresh, so the chips stay crisp and the cheese stays melty. You can prep the pork and bean mixture ahead of time and refrigerate it—just reheat before assembling.
What kind of pork should I use?
Pulled pork works best, whether homemade, store-bought, or leftover from another meal. Just make sure it’s tender and well-seasoned. If it’s plain, feel free to stir in a little BBQ sauce for extra flavor.
Can I use a different type of beans?
Yes! While chili beans add a nice kick, black beans, pinto beans, or refried beans can work too. Just adjust seasoning to taste if you’re swapping them out.
What kind of cheese is best?
Cheddar is classic, but pepper jack or a blend of cheddar and Monterey Jack cheese melts beautifully and adds great flavor. Feel free to use what you have on hand—just make sure it’s a good melting cheese.
Is coleslaw necessary?
It’s optional, but highly recommended! The cool crunch of coleslaw balances the warm, cheesy nachos and adds a fresh twist. You can use store-bought or make your own with a simple vinegar or creamy dressing.
How do I keep the chips from getting soggy?
Layering is key—don’t overload the chips with too much topping, and bake just until the cheese melts. Serving immediately also helps preserve that crunch.
Can I double the recipe for a larger crowd?
Yes! Just use a larger sheet pan or multiple pans, and increase the ingredients proportionally. Keep an eye on baking time—it may need a few extra minutes if the layers are thicker.
FOR MORE RECIPES LIKE THIS, TRY:
BBQ Pulled Pork Nachos
Real Mom Kitchen
Equipment
Ingredients
- 12 oz bag triangle-shaped corn tortilla chips
- 3 cups cheddar cheese shredded
- 16 oz can chili beans in medium sauce , undrained (I used Bush's)
- 18 oz pkg refrigerated seasoned shredded pork in original BBQ sauce (I used Curley's) or about 2 1/4 cups of leftover bbq shredded pork
- 1 lb creamy-style deli coleslaw drained or leftover creamy coleslaw, drained
- 2 green onions sliced (2 tablespoons)
Instructions
Oven Method (party style)
- Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
- In medium bowl, mix together chili beans and pork. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
- Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.
Microwave Method (individual plates)
- Divide chips between about 5 to 6 plates. Top each plate of chips with about 1/2 cup cheese.
- In medium sauce pan, mix together chili beans and pork. Heat over medium heat until heated through.
- Microwave each place of chips for about 30 second to 1 minute until cheese is melted.
- Top each plate of nachos with about 1/2 cup of the meat/bean mixture followed with some of the coleslaw and green onions. Serve immediately.
Nutrition
Recipe adapted from Betty Crocker.
