Nachos. Just the word alone can make my mouth water, and when they’re topped with pulled pork? Oh boy, it’s an entirely different level of indulgence. I remember the first time I tried pulled pork nachos—an unexpected adventure during a road trip down the coast with friends. We stumbled upon this little roadside shack, the kind you’d miss if you blinked too long. The aroma wafting through the air was nothing short of magical. The nachos were piled high, each chip a treasure trove of smoky, tender pork, gooey cheese, and tangy barbecue sauce. It was a chaotic mess of flavors and textures—and it was absolutely glorious.
Now, whenever I whip up a batch of these ultimate pulled pork nachos, I’m transported back to that moment. There’s just something about the combination that feels like a warm hug, even if it’s a bit messy (in the best way possible). Whether you’re gearing up for a game night or just want to treat yourself after a long week, these nachos are a surefire hit. Let’s get into it, and I promise, you’ll love every bite.
Steps
- Preheat your oven to 400°F and prepare a baking tray by lining it with parchment paper or spraying it with non-stick cooking spray.
- Spread half of the tortilla chips evenly on the baking tray. Layer half of the shredded cheese, pulled pork, black beans, jalapeños, and yellow peppers on top of the chips.
- Pour barbecue sauce into a ziplock bag, snip a corner, and drizzle some sauce over the layered nachos.
- Repeat the layering process with the remaining tortilla chips, cheese, beans, jalapeños, and yellow peppers. Drizzle more barbecue sauce over the top.
- Bake the nachos in the oven for 5-6 minutes or until the cheese melts.
- Once baked, remove from the oven and garnish with chopped green onions, fresh cilantro, salsa, and sour cream. Serve immediately for the best flavor and texture.
Ingredients
- 8-12 ounces of tortilla chips
- 2 cups of pulled pork
- 2-3 cups of freshly grated cheddar cheese (or your preferred type)
- 15-ounce can of black beans, drained and rinsed
- 1 cup of canned jalapeños and yellow peppers
- 1/2 cup of your favorite barbecue sauce
- 2 green onions, chopped, for garnish
- Salsa, for topping
- Sour cream, for topping
- Fresh cilantro, for garnish
Nutritional Values
Calories: 515kcal | Carbohydrates: 45g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 670mg | Potassium: 545mg | Fiber: 5g | Sugar: 8g | Vitamin A: 470IU | Vitamin C: 0.9mg | Calcium: 364mg | Iron: 2.6mg
FAQ
- Can I make pulled pork nachos in advance?
- Pulled pork nachos are best enjoyed fresh out of the oven to ensure the chips remain crisp. You can, however, prepare the pulled pork and chop the toppings ahead of time. Assemble and bake the nachos just before serving for the best texture.
- What type of cheese is recommended for pulled pork nachos?
- It’s recommended to use freshly grated cheddar cheese or your preferred variety. Freshly grated cheese melts better and has a superior taste compared to pre-packaged shredded options.
- How do I prevent the nachos from becoming soggy?
- To keep the nachos from getting soggy, use thick, high-quality tortilla chips that can support the weight of the toppings. Also, add salsa and sour cream after baking rather than before.
- Can I use any other beans besides black beans?
- Yes, you can substitute black beans with other types of beans, such as pinto or kidney beans, depending on your taste preference.
- What are some good garnishes for pulled pork nachos?
- Popular garnishes include chopped green onions, fresh cilantro, salsa, and sour cream. Feel free to customize with your favorite toppings.
Tips
- Opt for thick, high-quality tortilla chips to ensure they can support the toppings without becoming soggy.
- Grate your own cheese for better melting and flavor, rather than using pre-packaged shredded cheese.
- Wait until after baking to add salsa and sour cream to maintain the nachos’ crispiness.
- Consider freezing leftover pulled pork to have on hand for quick and easy nachos or sandwiches in the future.
Equipment
- Large Baking Tray
- Parchment Paper or Non-stick Cooking Spray
- Cheese Grater (if they don’t already have one for freshly grating cheese)
- Kitchen Scissors (for cutting the corner off a ziplock bag)
