Take your nacho game to the next level. Loaded Pulled Pork Nachos are layered in bold flavors, inspired by our favorite Mexican Street food.
Layers of juicy pulled pork, nacho cheese, char grilled corn, and our signature spicy mayo make these BBQ Pulled Pork Nachos a favorite at our house. This recipe is a great way to use leftover pulled pork, and can be customized to fit your taste.
Serve them with Crispy Chicken Taquitos or Black Bean Quesadillas for a Mexican fiesta, or just make a big plate for satisfying meal in itself.
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Ingredients
- TORTILLA CHIPS: thick corn tortilla chips work best to support the toppings
- NACHO CHEESE: we use store bought nacho cheese sauce or beer cheese
- PULLED PORK: our no-fail pulled pork recipe is the key ingredient
- CORN: yellow corn, white corn (fresh corn on the cob works best because we char the corn before we add it to the nachos (try our Mexican Street Corn recipe).
- MAYONNAISE: regular real mayonnaise or light mayonnaise (do not use Miracle Whip)
- CHILI SAUCE: store bought chili sauce
- SOUR CREAM: regular sour cream or low fat sour cream
- CHOPPED CILANTRO: fresh cilantro, chopped
- COJITO CHEESE: fresh cojito cheese crumbles
- GREEN ONIONS: fresh green onions (scallions), chopped
*see recipe card for quantities.
Instructions
- Char the Corn: Prepare the corn by roasting it over an open flame, either on a gas stove top or on your grill. Cook until slight charring appears. Remove from cob by slicing down lengthways. Set in small mixing bowl.
- Layer Tortilla Chips: Start by layering chips in a single row over your serving tray.
- Mix the Pulled Pork: Mix the pulled pork with ¼ C chili sauce and heat slightly.
- Add the Cheese: Heat the cheese sauce and pour it over the chips evenly.
- Add the Pulled Pork: Top cheese sauce with pulled pork.
- Make Chili Mayo: Mix remaining chili sauce and mayo in a small bowl and combine with corn, reserving ½ C to use for garnish.
- Layer More Toppings: Top with Corn, Spread corn mixture over and cheese and pork and then top with green onions, Cojito cheese.
- Garnish: Garnish with sour cream, chili mayo, and fresh cilantro.
- Serve and Enjoy.
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Top tip
Chili Mayo is our secret ingredient that adds a delicious burst of flavor to Pulled Pork Nachos. Mix ¼ cup chili sauce and ¼ cup mayo in a small bowl. Combine with corn, or use as topping to spice up your nachos!
Serving suggestions
- Top Them: customize nachos to your taste by adding jalapeño pepper, diced red peppers, or red onions
- Add a Dollop: finish nachos with a large dollop of sour cream, guacamole, refried beans.
- Dip Them: dip them in Pineapple Salsa, Pico de Gallo, or Beer Cheese.
- Nacho Party: serve with a pitcher of Iceberg Margaritas, Pink Señoritas, or Pink Pomegranate Margaritas.
FAQ
Layer tortilla chips in a single row. It's okay if they overlap, but do not stack them. Then add the cheese sauce, pulled pork, and more toppings.
Thick, restaurant style corn tortilla chips are best for this recipe, as they hold all the toppings without breaking. We like triangular shape tortilla chips to keep the toppings in place.
Try our Pulled Pork Sandwiches or Pulled Pork Tacos
Use thick corn tortilla chips. Layer cheese, then pork, then more dry toppings. Serve salsa on the side, as it is watery and can make chips soggy.
We like nacho cheese sauce or queso as opposed to shredded cheese. Or use "melty cheese" like Queso Fresco, cheddar cheese, or Velveeta cheese.
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Pulled Pork Nachos recipe
Take your next gathering up a notch with these Loaded Pulled Pork Nachos, inspired by our favorite Mexican Street food flavors.
- Total Time: 25 minutes
- Yield: 4 portions 1x
Ingredients
- 5oz tortilla chips
- ½ C nacho cheese
- ½ C pulled pork
- 2 ears of corn
- ¼ C mayo
- ½ C chili sauce (divided)
- ¼ C sour cream
- ¼ C chopped cilantro
- ¼ C Cojito cheese
- 2 green onions, chopped.
Instructions
- Prepare the corn by roasting it over an open flame, either on a gas stove top or on your grill. Cook until slight charring appears.
- Remove from cob by slicing down lengthways. Set in small mixing bowl.
- Start by layering chips in a single row over your serving tray.
- Mix the pulled pork with ¼ C chili sauce and heat slightly.
- Heat the cheese sauce and start by pouring it over the chips evenly.
- Top cheese sauce with pulled pork.
- Mix remaining chili sauce and mayo in a small bowl and combine with corn, reserving ½ C to use for garnish.
- Spread corn mixture over and cheese and pork and then top with green onions, cilantro, remaining corn and cojito cheese.
- Garnish with sour cream.
- Serve and enjoy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: appetizers
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ portion
- Calories: 560
- Sugar: 14.4 g
- Sodium: 1040.4 mg
- Fat: 30.5 g
- Carbohydrates: 61.7 g
- Protein: 12.2 g
- Cholesterol: 21.9 mg
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