Pulled pork nachos are the ultimate party food. Crispy tortilla chips serve as the base, topped with pulled pork, a simple homemade bbq sauce, black beans, melted cheddar cheese, and sour cream. You’ll reach for these pulled pork nachos again and again!
Pulled Pork Nachos
I’m so excited to share one of my favorite meals ever with you all: pulled pork nachos! These nachos are loaded with smoked pulled pork drizzled in a simple (and delicious) homemade BBQ sauce along with several other delicious toppings. 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.
Homemade BBQ Sauce
The pulled pork nachos wouldn’t be the same without this incredible homemade bbq sauce. It’s so easy and way more delicious than anything that comes out of a bottle.
You can find the full instructions in the recipe card below, but here’s the quick version. To make the bbq sauce, all you need to do is heat a pan to medium-high heat, add some oil and minced garlic and cook until the garlic is golden. Then, add the rest of your ingredients, boil it, then simmer for about 15 minutes. Once it cools, it’s ready!
How to Smoke Pulled Pork
Making smoked pulled pork is not as difficult as you might think, but it does take a bit of time. It’s totally worth the effort—this takes pulled pork nachos up a whole new level! I highly recommend smoking your pork if you have the time. Here’s how to do it.
We use our outdoor grill to smoke the meat over indirect heat. If you have no idea what that means, I’ll explain. If you have a grill with four burners, turn the two outside burners on medium-high heat, and turn the inner two (back) burners 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.
If smoking pulled pork sounds a bit complicated, you have another option. We have a fantastic 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.
Optional Pulled Pork Nacho Toppings:
Nachos are so easy to customize thanks to the addition of toppings. There are countless options, but some of my favorite toppings for pulled pork nachos include:
- sour cream
- diced tomatoes
- diced onions
- feta cheese
- shredded lettuce
Other Fun Party Foods to Try:
- Easy Creamy Corn Dip
- Spinach Artichoke Cheese Fondue
- Strawberry Jalapeno Beef Bites
- Boneless Buffalo Wings
- Parmesan Baked Potato Halves
- Bacon-Wrapped Lil Smokies
- Loaded Potato Wedges
How to make Pulled Pork Nachos
- 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.
For the Homemade BBQ Sauce:
- 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.