Leftover pulled pork? Absolutely. Pulled pork is a perfect make-ahead ingredient — smoky, tender and packed with flavor — and it transforms simple snacks into crowd-pleasing plates. These pulled pork nachos are one of my favorite ways to use leftovers. I layered pulled pork, diced peppers and onions, and plenty of cheese over tortilla chips, then baked them on a pizza stone on the grill (you can also use a baking sheet in the oven). The result is melty, smoky nachos that work great for game day, parties, or a relaxed weeknight dinner.
When I make pulled pork — whether in a smoker, Instant Pot, slow cooker or oven — I usually make extra. It stores well and is incredibly versatile in other recipes. If you want ideas for making pulled pork from scratch, try any of these methods using pork shoulder, pork butt, or a picnic roast:
- Instant Pot Pulled Pork
- Slow Cooker Pulled Pork
- Pulled Pork done in a smoker
How long to cook nachos
Assemble the nachos on a pizza stone or a rimmed baking sheet. Layering helps distribute the toppings so every chip gets a good amount of pork and cheese. Start with a single even layer of tortilla chips, then sprinkle diced onion, diced red pepper, pulled pork and grated cheese. Add a light second layer of chips and repeat the toppings as desired.
You can bake these nachos in a 400°F oven or on a preheated grill. I prefer a pizza stone on the grill because it shields chips from direct flame and provides steady, even heat. Preheat the oven or grill to 400°F, then place the assembled nachos inside. With the lid closed on the grill or the oven door shut, the nachos will take about 15–20 minutes — long enough for the cheese to melt and bubble and for the onions and peppers to soften slightly.
Serving suggestions and tips
Serve these pulled pork nachos hot from the oven or grill with your favorite toppings: sliced jalapeños, chopped cilantro, sour cream, guacamole, pico de gallo, or a drizzle of barbecue sauce can all enhance the smoky pork flavor. For a crispier base, use thicker kettle-style chips. If you need to feed a crowd, double the recipe and bake on multiple stones or sheets in batches.
Storage: leftovers can be refrigerated in an airtight container for up to 3 days. Reheat briefly in a 350°F oven or under the broiler for a couple of minutes to refresh the crispiness of the chips. Avoid microwaving if you want crisp chips — they’ll become soggy.
Other nacho recipes
If you enjoy pulled pork nachos, try other hearty nacho variations like BBQ brisket and provolone nachos or ground chicken with black beans and corn for lighter, protein-packed options.
- BBQ Brisket and Provolone Nachos
- Ground Chicken, Black Bean and Corn Nachos
Pulled Pork Nachos
Pulled pork nachos combine smoky shredded pork with diced peppers, onions, and plenty of melted cheese over crispy tortilla chips. Bake in the oven or on a grill for an easy, shareable appetizer or main dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Ingredients
- 1 bag tortilla chips (around 11 oz / 320 g)
- 2 cups pulled pork
- 1 onion, diced
- 1 red pepper, diced
- 2 cups grated cheese (cheddar and/or Monterey Jack)
Instructions
- Preheat the grill or oven to 400°F (204°C).
- Spread tortilla chips in a single layer on a pizza stone or rimmed baking sheet.
- Sprinkle diced onion, diced red pepper, pulled pork and grated cheese evenly over the chips. Add another light layer of chips and repeat toppings if desired.
- Place on the preheated grill (close the lid) or in the oven and bake for 15–20 minutes, until the cheese is melted and bubbling and the vegetables have softened.
- Remove and serve hot with your favorite toppings.
Nutrition
Per serving:
- Calories: 423 kcal
- Carbohydrates: 39 g
- Protein: 18 g
- Fat: 23 g
- Saturated Fat: 8 g
- Cholesterol: 55 mg
- Sodium: 693 mg
- Fiber: 3 g
- Sugar: 10 g
Author: Steve Cylka
Course: Appetizer Cuisine: Tex-Mex