What cut of pork is best for pulled pork nachos?

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!

What are the best chips for this BBQ pulled pork nachos recipe?

Thicker restaurant-style tortilla chips are the best option for these sheet pan nachos.

How do you keep sheet pan nachos from getting soggy?

Use sturdier tortilla chips. Also make sure not to add watery ingredients, such as tomatoes or salsa, until right before serving.

Can I add salsa before baking the nachos?

We like to add salsa after baking so the nacho chips retain their crispy texture.

How do you layer the nacho toppings?

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.

Can I assemble these nachos in advance?

You can have all of the ingredients and toppings ready, but we recommend assembling right before baking. It will only take 5 minutes!

BBQ Pulled Pork Nachos - Whisked Away Kitchen

Ingredients

Slow Cooker Pulled Pork

3–3.5 pounds (1.5 kg) pork shoulder
1.5 tablespoons kosher salt
1.5 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons chipotle powder (optional)
2 teaspoons ground cumin
2 teaspoons garlic powder
½ cup (120 ml) barbecue sauce
2 tablespoons apple cider vinegar
1 large yellow onion, diced

Sheet Pan Nachos (for one large sheet pan)

12 ounces (350 grams) tortilla chips
2 cups (500 grams) pulled pork
16 ounces (450 grams) baked beans*
10 ounces (280 grams) shredded cheddar

Optional Nacho Toppings

pickled jalapenos
cilantro
sour cream
guacamole
salsa

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Instructions

Mix together the kosher salt, brown sugar, smoked paprika, chipotle powder (if using), ground cumin and garlic powder. Rub the pork shoulder with the mixture on all sides.
In the bowl of the slow cooker, mix together the barbecue sauce, apple cider vinegar and diced onion.
Place the pork in the slow cooker. Cover and cook on low for 8 hours or until the pork is tender and can easily be shredded with a fork.
Remove the pork from the slow cooker and shred. Spoon some of the cooking liquid from the slow cooker over the pork.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Spread the tortilla chips on the prepared baking sheet in a single layer. Top with pulled pork, baked beans and cheese. Cook for 6-8 minutes or until the cheese has melted.
Add additional toppings as desired.

Notes

Baked Beans: It may sound odd, but baked beans are a common ingredient on BBQ pulled pork nachos at many of the barbecue joints we frequent. They add a sweet, savory and smoky flavor that’s the perfect complement to the pulled pork. Not sold on the idea? Feel free to add black beans, pinto beans or leave the beans out completely.