Pulled Pork Nachos Recipe

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By From the Capper’s Farmer recipe archives | Mar 24, 2020

Add a saucy and tasty twist to Mexican-style nachos with this recipe, which calls for barbecued pulled pork instead of beef.

Getty Images/LauriPatterson
  • Yields 4 to 6 servings.



  • 2 cups leftover pulled pork
  • 3/4 to 1 cup barbecue sauce, to taste
  • Tortilla chips
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Toppings, optional

  • Sliced black olives
  • Black beans
  • Chopped tomatoes
  • Chopped green onions
  • Chopped red onions
  • Sliced jalapeño peppers
  • Sliced avocados
  • Sour cream
  • Guacamole
  • Salsa
  • Chopped fresh cilantro


  • Preheat oven to 400 F.
  • In a medium-sized bowl, combine pulled pork and barbecue sauce. Stir well to coat pork.
  • In a cast-iron skillet or other oven-safe dish, place a layer of chips, pulled pork, and cheeses. Repeat layers until ingredients are gone.
  • Bake for 8 minutes, or until cheeses are melted.
  • Add toppings of your choice, and serve hot.

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