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These BBQ pulled pork nachos are piled high with gooey cheese sauce, savory pork, spicy jalapenos, and fresh toppings! Perfect for digging into when you’re craving comfort food and don’t care how many calories you’re consuming.
As two people who love nachos, we order them almost everywhere we go. And the best nachos we’ve ever had might just be the barbecue pulled pork nachos from our favorite ski mountain, Mammoth. Ever since we moved back to the east coast and can’t get them quite as easily anymore, we’ve been craving the smoky, savory flavor of barbecue pork on nachos!
This recipe is our version of Mammoth’s BBQ pork nachos. They’re easy to make, oh-so decadent, and the ultimate comfort food after a long day on the slopes!
What This Recipe Entails
You don’t need to do much cooking to make these decadent BBQ pulled pork nachos! Simply prep the cold toppings, warm up the pork with barbecue sauce, and make a quick nacho cheese sauce before assembling and serving.
- Prep time: 15 minutes
- Cook time: 15 minutes
BBQ Pulled Pork Nachos Ingredients
Barbecue pork nachos should be piled high with TONS of toppings. That’s why we loaded these nachos with everything we could think of!
Here’s what you’ll need to make our BBQ pork nachos recipe:
- Tortilla chips – Use large, sturdy chips that can support the weight of all the toppings.
- Nacho cheese sauce – The best nachos are drenched in a creamy, gooey cheese sauce! We make a roux-based sauce with butter, flour, milk, sharp cheddar, Monterey jack, and salt.
- BBQ pulled pork – Use our slow cooker pulled pork recipe here, premade from the store, or restaurant leftovers!
- Fresh toppings – Pico de gallo, guacamole, sliced jalapenos, and fresh cilantro go best with pork nachos.
How To Make Pulled Pork BBQ Nachos
In just a few simple steps, you’ll be on your way to nacho heaven with this easy BBQ pork nachos recipe!
- First, prep the cold toppings. These can sit off to the side, or in the fridge, while you heat up the pork and make the cheese sauce.
- Next, make the pork. Warm up the pulled pork in a frying pan, then drench it in barbecue sauce. Keep warm while you make the cheese sauce.
- Then, make the nacho cheese sauce. Work over low heat in a small saucepan. Build the roux by melting butter, sprinkling in the flour, and stirring until it puffs up. Then, add the milk a little at a time, and stir in the cheese until it melts. Season with salt to taste.
- Finally, assemble the nachos. Start with a pile of chips, then some cheese and pico de gallo. Add more chips, cheese, pico, and top with jalapeno slices, BBQ pulled pork, guacamole, and cilantro! Serve immediately.
Expert Tips
- Always buy block cheese and shred it fresh for melting. This yields the smoothest, creamiest texture.
- Batch prep pulled pork with our easy slow cooker recipe and store ready-to-go portions in your freezer, so it’s always on hand for pulled pork recipes.
- Make the cold toppings, like pico and guac, first. They can sit off to the side – or in the fridge – while you warm up the pork and make the nacho cheese sauce, so everything is at the right temperature when it’s time to assemble the nachos.
- Add cheese to each layer of tortilla chips when building your nacho platter! Then you won’t ever end up with plain chips.
Pork BBQ Nachos Serving Suggestions
- Game day snack: BBQ pork nachos hit the spot while watching Sunday football. Wash them down with an ice cold beer!
- Dinner for two: Loaded nachos are plenty filling to make a meal for 2 to 4 people. We often enjoy nachos as a meal for the two of us, with leftovers to snack on the next day.
- Comfort food: There’s nothing like a plate of ooey gooey, cheesy nachos to satisfy any comfort food craving. Especially when they’re loaded with heaps of BBQ pork!
Storing and Reheating Leftovers
In case you accidentally make too many nachos for yourself and can’t eat them all, not to worry! You can store leftover pork BBQ nachos in an airtight container in the fridge for up to 2 days, although they are best enjoyed fresh.
- Reheating nachos in the oven: 350 degrees F for about 10 to 12 minutes, or until warm
- Reheating nachos in the air fryer: 350 degrees F for about 7 to 10 minutes, or until warm
Note that the chips will become slightly soggy due to the cheese sauce and pico de gallo. We recommend topping your reheated nachos with a fresh batch of guacamole before enjoying them, and digging in with a fork to help scoop up all that deliciousness!
Give our BBQ pulled pork nachos recipe a try and let us know what you think by rating, commenting, and sharing below!
Love this recipe? You may enjoy these recipes, too:
- Loaded Sheet Pan Nachos
- Loaded Buffalo Chicken Nachos
- Loaded Beef Nachos
- BBQ Pulled Pork Sliders
- BBQ Pulled Pork Pizza
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
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BBQ Pulled Pork Nachos
Ingredients
- 6 ounces tortilla chips
Guacamole
- 1 medium avocado mashed
- ½ medium jalapeno diced
- ½ medium roma tomato diced
- ⅛ medium red onion diced
- ¼ medium lime juiced
- 1 pinch sea salt
Pico de Gallo
- 1 medium roma tomato diced
- 1 medium jalapeno diced
- ¼ medium red onion diced
- ½ medium lime juiced
- 1 pinch sea salt
BBQ Pork
- ½ pound pulled pork
- ¾ cup barbecue sauce
Nacho Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup milk
- 4 ounces sharp cheddar cheese shredded
- 4 ounces Monterey Jack cheese shredded
- 1 pinch salt
Other Toppings
- 1 medium jalapeno sliced
- 2 tablespoons cilantro chopped
Instructions
- First, make the guacamole and pico de gallo, and set aside.Guacamole – In one bowl, combine the avocado, jalapeno, tomato, onion, lime juice, and salt and mix well to combine.Pico de gallo – In a separate bowl, combine the tomato, jalapeno, onion, lime juice, and salt and mix well to combine.
- Next, make the BBQ pork. In a large frying pan over medium-low heat, cook the pork until it's warmed through, about 5 minutes or so, stirring occasionally. Then, stir in the barbecue sauce until fully incorporated.Keep warm over low heat while you make the nacho cheese sauce.
- Now, make the cheese sauce. In a small saucepan over low heat, melt the butter. Once it’s fully melted, sprinkle in the flour and stir in a figure-8 motion to cook the roux. Cook for about 3 to 4 minutes, until the roux has puffed up and turned golden, stirring constantly.Now, add the milk a little at a time, still stirring constantly. Make sure to fully incorporate each addition of milk and let it come up to temperature before adding more – it should be lightly steaming.Once all the milk has been incorporated, add the shredded cheese in batches, stirring constantly, until fully melted. Add a pinch of salt to taste, and optionally adjust the consistency of the cheese sauce if it’s too thick by adding a few more tablespoons of milk at a time.
- Finally, assemble the nachos. Start by adding half the tortilla chips to a large platter in a single layer, slightly overlapping the chips. Drizzle about half of the cheese sauce over the chips, then top with about half of the pico de gallo.Then, add the rest of the chips to make a second layer, and drizzle with the remaining cheese sauce. Top with the rest of the pico, the jalapeno slices, and the BBQ pulled pork. Dollop the guacamole on top and garnish with fresh cilantro. Serve immediately.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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