Quick BBQ Pulled Pork Nachos
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Today I am sharing a favorite recipe. My whole family also loved these BBQ pulled pork nachos. We have enjoyed them often. 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. Back to school usually brings soccer games, dance lessons, etc. You’ll need something quick on those nights, and this dish fits the bill. I went for convenience when I created this one, using a container of prepared BBQ pork from the meat department and some deli coleslaw. However, this recipe also works great with leftover pulled pork.
Since we have this often, 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 – Sturdy, triangle-shaped corn tortilla chips create the crunchy base for these nachos. Look for thicker chips that can hold up under all the pork, beans, cheese, and toppings without getting soggy or breaking.
- CHEDDAR CHEESE – Shredded cheddar adds plenty of cheesy flavor and melts beautifully over the chips. I like to shred the cheese myself when possible because freshly shredded cheese tends to melt more smoothly than pre-shredded cheese.
- CHILI BEANS IN MEDIUM SAUCE – Chili beans add extra heartiness and a little spice to the nachos. Using beans packed in chili sauce also adds flavor without extra seasonings. Use mild chili beans if you prefer less heat.
- SHREDDED BBQ PORK – Tender shredded BBQ pork is the star of these nachos. You can also use prepared pulled pork for a shortcut. Feel free to use homemade pulled pork or leftovers to make this recipe even quicker and easier. If your shredded pork already has plenty of BBQ sauce mixed into it, you probably won’t need more. But if it’s fairly dry, a light drizzle of barbecue sauce over the finished nachos would add flavor and make them look great.
- COLESLAW – Cool, crunchy coleslaw provides a fresh contrast to the warm, cheesy nachos and rich BBQ pork. Add it after the nachos come out of the oven to keep it crisp and creamy.
- GREEN ONION – Sliced green onions add a pop of fresh flavor and color to finish the nachos. Sprinkle them over the top just before serving. Fresh cilantro will also work well.
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. Spoon half of the pork mixture over the chips. 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 heat 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. Watch the baking time—it may need a few extra minutes if the layers are thicker.
Tips and Tricks
- Use sturdy tortilla chips. Choose thick, restaurant-style corn tortilla chips that can hold the pork, beans, and cheese without becoming soggy or breaking.
- Layer the toppings for better nachos. Instead of putting everything on top, layer chips, beans, pork, and cheese so you get plenty of toppings in every bite—not just on the top layer.
- Drain off excess liquid. If the chili beans or BBQ pork are especially saucy, remove some of the excess liquid before adding them. Too much moisture can quickly turn crispy chips soggy.
- Add the coleslaw after baking. Bake the nachos with the pork, beans, and cheese, then add the cold coleslaw just before serving. You’ll get a delicious contrast of hot and cheesy with cool and crunchy.
- Serve them right away. Nachos are best straight from the oven, when the chips are crisp and the cheese is hot and melty. Have your coleslaw and green onions ready so you can top and serve them immediately.
FOR MORE RECIPES LIKE THIS, TRY:
BBQ Pulled Pork Nachos
Real Mom Kitchen
Equipment
Ingredients
- 12 oz bag corn tortilla chips triangle-shaped
- 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 a 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of the chips evenly on the pan. Sprinkle 1 cup of the cheese over the chips.
- In a medium bowl, mix together chili beans and pork. Drop half the mixture over the chips in small spoonfuls. Repeat layers with chips, cheese, and pork mixture.
- Bake for 12 to 15 minutes, or until the 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 of cheese.
- In a medium saucepan, mix together chili beans and pork. Heat over medium heat until heated through.
- Microwave each plate of chips for 30 seconds to 1 minute, until the cheese melts.
- Top each plate of nachos with about 1/2 cup of the meat/bean mixture, then add some of the coleslaw and green onions. Serve immediately.
Nutrition
Recipe adapted from Betty Crocker.
