This recipe transforms slow cooked pork into delicious homemade BBQ pulled pork nachos loaded with your favorite toppings! Perfect for game day, these sheet pan nachos will give everyone something to cheer about!
These BBQ Pulled Pork Nachos are one of our go-to options for feeding a crowd on game day. The slow cooker does most of the work by transforming the meat into tender, juicy perfection. And when it’s time for the big game, all that’s left to do is shred the pork, layer it onto tortillas chips with your favorite toppings and bake!
This pulled pork nachos recipe includes two parts: the barbecue pulled pork made in the slow cooker and the sheet pan nachos. Alternatively, you can use your favorite pulled pork recipe or even buy a few pounds from your local barbecue joint!
Slow Cooker BBQ Pulled Pork Ingredients
- Pork Shoulder
- Dry Rub (kosher salt, brown sugar, smoked paprika, cumin and garlic)
- BBQ Sauce
- Apple Cider Vinegar
- Yellow Onion
Pulled Pork Nachos Ingredients
- Tortilla Chips
- BBQ Pulled Pork
- Baked Beans
- Cheddar Cheese
- Your Favorite Fresh Toppings (guacamole, salsa, jalapenos, etc.)
Step By Step Instructions
Slow Cooker BBQ Pulled Pork
You can make the barbecue pulled pork in three easy steps:
- Rub the pork shoulder with the dry rub.
- In the bowl of your slow cooker, mix together the barbecue sauce, apple cider vinegar and diced onion.
- Place the pork in the slow cooker and cook on low for eight hours. The pulled pork is ready when you can easily shred it with a fork.
A few tips for shredding pulled pork: Remove the chunks of excess fat as you shred the meat. After shredding, add some of the juice from the slow cooker back to the pork (especially if you’ll be reheating a day later).
Pulled Pork Nachos
And now onto the nachos! I’ve included instructions for one sheet pan of nachos, but with the amount of pulled pork this recipe makes you could probably get about 3-4 sheet pans full. It really depends on how high you pile the pork onto your nachos!
For one sheet pan, you’ll need a bag of your favorite tortillas chips, your cooked pork, shredded cheese (we used cheddar) and a can of baked beans. Baked beans might seem an unusual addition to some, but hear me out before you sub them for black or refried beans. When nachos are served at a BBQ joint in the Ozarks, they almost always come topped with barbecue baked beans which blend with the meat and make it even juicer. Definitely worth a try and, if you’ve got the time, you can even make your own baked beans for a little extra flavor!
When all of your ingredients are ready to go, layer everything on a pan and bake for about eight minutes at 400°F (200°C). Just make sure to keep an eye on your nachos so your chips don’t burn!
Nachos are super customizable and you can definitely experiment with the meat, beans and cheese to make your favorite combination!
Not a fan of pork? Try barbecue chicken or maybe even beef barbacoa. Think baked beans sound strange on nachos? You’re wrong, but feel free to use refried beans or pinto beans. And for the cheese, maybe try adding a combination of cheeses with the cheddar, such as Monterey Jack, Pepper Jack or Cotija!
No matter what type of nachos we make, we always like to have a variety of toppings. Our lineup generally includes mango pico de gallo, sour cream and homemade guacamole, but there are really so many ways you could take these pulled pork nachos.
Try adding a bit of cilantro or chopped green onions for a bit of freshness or toss on a handful of pickled jalapenos for some heat. The options are endless!
Storage and Reheating
Sometimes we get a little carried away with our BBQ pulled pork nachos, which means we often have leftovers. The nachos can be stored in an airtight container in the refrigerator for several days.
To reheat the nachos, place them on a rimmed pan or in a baking dish and cover them with foil. Bake at 350°F (180°C) until the cheese is melty and the nachos are warmed through.
We prefer pork shoulder for pulled pork. It has a high fat content and connective tissues that break down when slow-cooked, resulting in super tender and flavorful meat ideal for shredding!
Thicker restaurant-style tortilla chips are the best option for these sheet pan nachos.
Use sturdier tortilla chips. Also make sure not to add watery ingredients, such as tomatoes or salsa, until right before serving.
We like to add salsa after baking so the nacho chips retain their crispy texture.
After the tortilla chips, I start with the pulled pork, then add beans, and finally the cheese, but this is totally a matter of preference. Just make sure to add fresh toppings (like salsa or guac) after baking.
You can have all of the ingredients and toppings ready, but we recommend assembling right before baking. It will only take 5 minutes!
Loving this BBQ pulled pork nachos recipe? For more game day snacks, give these recipes a try!
- Smoked Sausages
- Crispy Baked Gochujang Wings
- Charcuterie Board (or check out our ALDI charcuterie board)
- Roasted Jalapeño Artichoke Dip
- Grilled Stuffed Mushrooms
- Provoleta (Grilled Argentinian Cheese)
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