Pulled Pork Nachos are one of our favorite ways to use leftover pulled pork! This sheet pan nacho recipe is so QUICK and EASY 10-minute meal to make! Pineapple gives them the best sweet and savory explosion of flavor!
Whenever I smoke pork roasts I always smoke plenty for so I have leftover pulled pork. It’s a great start to making lots of easy recipes and this pulled pork nacho recipe is at the top of favorites!
They’re perfect for a busy weeknight, for feeding a crowd, or the perfect party food.
Once you bake sheet pan nachos at home, you’ll probably never order them at a restaurant again because it’s so inexpensive and easy to make at home.
Pulled Pork Nachos Ingredients:
This list of ingredients is a great place to start. Nachos are great for using whatever leftovers or ingredients you have on hand. I’m ideas for substituting.
- Pulled Pork – I like BBQ pulled pork. I usually make my own and use leftover shredded pork, but you can totally buy prepared barbecued pulled pork in the grocery store.
- Grated cheese – pepper jack, Monterey jack, cheddar, etc.
- Black beans – pinto, or red beans would be great too.
- Pineapple – fresh or canned (tidbits work best)
- Barbecue sauce – homemade BBQ sauce or your favorite store-bought variety
- Chips – tortilla chips are my fave, or you can pork rind nachos by using pork rinds instead. It’s a great way to make any nacho recipe into keto nachos.
- Toppings– cilantro, olives, tomatoes, guacamole, onions, sour cream, ranch dressing, etc.
How to make bbq pulled pork nachos:
Most of the time I bake these in the oven. They can also be baked on a smoker, or heated through in the microwave. If you wanted to serve them as a nacho bar at a party toss shredded pork with barbecue sauce and keep it warm in a slow cooker, then let everyone make their own nachos.
Here’s how to make them in the oven:
STEP 1: Preheat oven. Layer tortilla chips. Line baking sheet with parchment paper for easy cleanup.
STEP 2: Grated cheese. Be generous!
STEP 3: Add shredded pork.
STEP 4: Add black beans. Or whatever beans you like.
STEP 5: Add pineapple. It gives it an explosion of flavor like kalua pork nachos!
STEP 6: Drizzle with BBQ sauce. Use as much or as little as you like. You can let everyone add their own after they’ve baked.
STEP 7: Bake nachos. About 7-10 minutes.
What to serve with pork nachos:
The sky is the limit here! You can add any of your favorite nacho toppings. Here are a few ideas to get you started.
Nacho toppings:
- Diced tomatoes or salsa (try my cream cheese salsa)
- Guacamole or diced avocados
- Diced onions – green, purple, or sweet onions are my faves
- Olives- sliced
- Sour cream or ranch dressing
- Jalapenos – fresh or jarred (I like the mild ones)
Easy appetizer recipes:
- Veggie Dip – loaded with veggies
- Pigs in a Blanket – with cheese
- Pizza Sliders – party sandwiches
- Jalapeno Popper Pinwheels – a make-ahead appetizer
Pulled Pork Nachos Recipe:
Pulled Pork Nachos
Ingredients
- 10 ounce tortilla chips or pork rinds for keto nachos
- 2 cups pulled pork
- 2 cups grated cheese cheddar, pepper jack, Monterey jack, etc.
- 1 cup pineapple tidbits
- 1 cup black beans drained and rinsed
- 2-4 TBSP barbecue sauce
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- Spread chips on baking sheet.
- Sprinkle cheese over chips.
- Add a layer of pulled pork. I like to make sure it's finely shredded and sometimes I roughly chop it so it fits on the chips.
- Add black beans and pineapple.
- Drizzle with barbecue sauce.
- Bake for 7-10 minutes of until the cheese is melted and the nachos are warmed through.
- Serve with your favorite toppings.
Amy, we are on the same wave length. I have some pulled pork in my fridge as we speak! I’ve been wondering what I should make with the leftovers. Houston – I’ve found the answer…these! Yum! I would have never thought to put pineapple on nachos – I love pineapple – these are going to be be gooooood!!
Oh I love leftovers! Pineapple gives these nachos extra little somethin’ somethin’! I could eat them several nights in a row and still love it!