These BBQ Pulled Pork Nachos will rival anything that you can order at a restaurant. Pulled pork, BBQ sauce, black beans, melted cheddar, and sour cream.
These BBQ Pulled Pork Nachos will rival anything that you can order at a restaurant. These nachos are loaded with smoked pulled pork, homemade BBQ sauce, black beans, and melted cheddar, and drizzled with sour cream. And don’t forget the pico de gallo and guacamole! This appetizer is perfect for parties, it can definitely feed a crowd. Or if you are like us, you can make up a tray of these nachos and have them for dinner.
People cook their pulled pork a lot of different ways- we have a great pulled pork recipe called Kalua Pork (HERE) that you can use for this recipe. The only adjustment I would make if you are going to use it for nachos is removing the pork from the juices before you shred it. Normally you shred it into the juices, but that makes it a little too wet for nachos.
For BBQ restaurant quality smoked pulled pork we cook our pork a little differently- which I highly recommend if you have the time! We smoked our pork roast in our outdoor grill over indirect heat.
For those of you that don’t know what that means- if you have a grill with 4 burners, you would have the two outside burners turned on (medium-high) and the inside burners turned off. To get the smokey flavor, soak some hickory wood chips in water for an hour before cooking, then scoop the soaked chips out of the water and wrap 2 large piles up into aluminum foil, like a potato and poke holes all over the foil. Put your wood chip foil packs directly over the outside burners that are turned on. Leave your pork out at room temperature for about 30 minutes prior to cooking and rub in kosher salt and pepper. Then you place the roast right in the center, over the burners that are off and cook for 3 to 4 hours (depending on the size of your roast). You want to keep the grill lid shut at all times, you don’t want to let out the heat and smoking that is going on inside.
- Pre heat oven to 400 degrees. On an oven safe pan, layer tortilla chips with pulled pork, black beans, and shredded cheddar cheese. Bake just until cheese melts, it only takes a few minutes. Remove from the oven and drizzle the nachos all over with the BBQ sauce and sour cream. Serve with a side of guacamole and pico de gallo.
- In a medium saucepan over medium-high heat, warm the vegetable oil. Add the minced garlic and cook until it begins to turn golden. Add the remaining sauce ingredients and bring to a boil. Reduce heat and simmer about 15 minutes. Remove from heat to cool.