Pulled Pork Nachos

Loaded pulled pork nachos layered with crispy tortilla chips, tender slow-cooked pulled pork, melted cheese, and all your favorite toppings a crowd-pleasing dish perfect for game day or casual entertaining.

These Pulled Pork Nachos are the ultimate mashup of two beloved comfort foods. Starting with a generous base of crunchy tortilla chips, the nachos are piled high with smoky, tender pulled pork  the kind that’s been slow-cooked until it practically falls apart. A blanket of melted shredded cheese ties everything together, while toppings like sour cream, jalapeños, and fresh garnishes add heat, creaminess, and brightness to every bite. The key to great sheet-pan nachos is layering building in stages so every chip gets its fair share of pork and cheese rather than leaving the bottom buried and bare. Whether you’re feeding a crowd at a party or turning leftover pulled pork into something spectacular, this recipe transforms simple ingredients into an indulgent, shareable platter that disappears fast. Best served immediately straight from the oven while the cheese is still bubbling.

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Prep Time

10-15M Minutes

Cook Time

7 Minutes to 10 Minutes

Total Time

35 Minutes

Servings

6-8

Ingredients

  • 12 ounces sharp cheddar cheese
  • 1  (abut 15-ounce) can black beans
  • 1 (10- to 12-ounce) bag tortilla chips
  • 1 cup sliced pickled jalepeños, divided
  • 2 cups pulled pork, divided
  • 2/3 cup barbecue sauce, divided
  • 1/3 to 1/2 cup sour cream

Directions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

  2. Grate 12 ounces sharp cheddar cheese on the large holes of a box grater (about 3 cups). Drain and rinse 1 (about 15-ounce) can black beans.

  3. Arrange half of 1 (10- to 12-ounce) bag tortilla chips in an even layer on the baking sheet. Sprinkle with half of the cheese, half of the black beans, 1/2 cup sliced pickled jalapeños, and 1 cup of the pulled pork, pulling apart any large chunks of pork to evenly distribute. Drizzle with 1/3 cup of the barbecue sauce.

  4. Top with the remaining tortilla chips, black beans, 1/2 cup jalapeños, 1 cup pulled pork, and finish with the remaining cheese. Drizzle with the remaining 1/3 cup barbecue sauce.

  5. Bake until the cheese is fully melted, 7 to 10 minutes. Use a small spoon to dollop with 1/3 to 1/2 cup sour cream.

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