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Appetizers

BBQ Pulled Pork Nachos

These easy BBQ pulled pork nachos are dairy free, loaded with toppings you’ll love and baked in the oven for an awesome snack or appetizer. Double the recipe and make it on a sheet pan to serve a crowd. Makes about 2 servings (easily doubled).

overhead shot of BBQ pulled pork nachos in a black speckled pie plate on a white and blue dish towel with lime wedges to the side and a small bowl of cilantro

Pulled pork nachos – the best nachos recipe

Most of the time when you think of nachos, your mind will probably go to a traditional restaurant style nachos.  I have a really great recipe, but these are a lot simpler and less labor intensive. They have less ingredients – and so many less steps – and they’re more inspired by my favorite bbq chicken pizza. And, I can honestly say, I really believe this is the best nachos recipe ever. It’s simple, full of flavor and you can easily make enough to feed a crowd – sheet pan or two required.

Plus, they’re a great idea for using up leftovers. When I have leftover meat from favorite pulled pork sandwiches, I usually know exactly what to do with it – bbq baked potato that’s loaded with everything and these pulled pork nachos.

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overhead closeup of BBQ pulled pork nachos in a black speckled pie plate on a white and blue dish towel with lime wedges to the side and a small bowl of cilantro

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What ingredients do I need for nachos?

There are only a few basic ingredients you need to make nachos: tortilla chips and cheese (I used dairy free). Of course, those nachos would be pretty boring, so we’re amping things up with some leftover pulled pork, pico de gallo, red onion, cilantro and pickled jalapeños.

ingredients for bbq pulled pork nachos in small glass bowls in a quarter sheet pan

Pickled jalapeños are my favorite because they aren’t as spicy as fresh jalapeños, so I still feel like I’m being tough, but I’m really a little bit of a wimp. You can definitely use fresh if you’re not afraid. You could also use these jalapeños, which are produced to have extra flavor without too much heat. Who knew?

I also made a quick chipotle aioli to add creaminess to my pulled pork nachos, but you could try avocado, black olives, dairy free sour cream or even guacamole. Pickled peppers might be fun, too.

You might also need these kitchen tools: 

collage of bbq pulled pork nachos being layers, one photo with dairy free cheese, one without

How to make bbq pulled pork nachos

Mise en place. Most of the ingredients in this recipe are store-bought or leftover, so you shouldn’t have much hands-on prep time. Once you have all your ingredients prepped and ready, preheat your oven to 400˚F.

If you don’t have any leftover meat, try this slow cooker pulled pork recipe, just skip the coleslaw and buns. I would definitely make it the day before you plan to serve the nachos though, or you’ll be eating you pulled pork nachos at midnight.

overhead closeup of BBQ pulled pork nachos in a black speckled pie plate on a white and blue dish towel with lime wedges to the side and a small bowl of cilantro

Layer your ingredients. The key to really great pulled pork nachos layering your ingredients. This means saving the fresh toppings like pico de gallo, cilantro and aioli for after you bake the nachos because those ingredients typically lose their flavor or texture when heated.

In your baking dish, layer tortilla chips, and top them with bbq pulled pork, red onion, pickled jalapeño and your dairy free cheese. Add a second layer of the same, and repeat until your dish is full.

closeup of BBQ pulled pork nachos in a black speckled pie plate on a white and blue dish towel with lime wedges to the side and a small bowl of cilantro

Bake your nachos. Tent your pulled pork nachos with foil if you want to ensure the cheese retains moisture, but don’t completely seal it or you’ll end up with soggy chips. Bake them for about 10 minutes (if you have more than two layers, I would add a couple extra minutes).

Top with fresh ingredients. After you remove your nachos from the oven, add your fresh pico de gallo and extra fresh cilantro. You can also add other ingredients, like guacamole or black olives – anything you like.

hand holding a tortilla chip topped BBQ pulled pork nachos above a plate of nachos in a black speckled pie plate on a white and blue dish towel with lime wedges to the side and a small bowl of cilantro

Dairy free tip: If you’re making these nachos with vegan cheese, like I did, I recommend tenting your nachos with foil before baking. This will keep moisture in and help your dairy free nachos from being dry. Adding extra aioli helps, too. But, these pulled pork nachos are so flavorful, you shouldn’t be able to notice the difference.

More awesome game day recipes:

half eaten BBQ pulled pork nachos in a black speckled pie plate on a white and blue dish towel with lime wedges to the side and a small bowl of cilantro
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BBQ Pulled Pork Nachos

closeup of BBQ pulled pork nachos in a black speckled pie plate on a white and blue dish towel with lime wedges to the side and a small bowl of cilantro
  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Tex Mex

BBQ pulled pork nachos | These easy, dairy free nachos are loaded with toppings and baked in the oven for an awesome snack. Double the recipe and make it on a sheet pan to serve a Super Bowl crowd. #dairyfree #nachos

Ingredients

For the nachos

  • Tortilla chips (about 1/2 bag)
  • 2 cups bbq pulled pork
  • 2 cups dairy free cheddar cheese shreds
  • 1/4 cup thinly sliced red onion
  • 1/4 cup pickled jalapeño slices
  • 1/4 cup chopped fresh cilantro
  • 1 cup pico de gallo or salsa

For the aioli:

  • 1 large egg
  • 1 large egg yolk
  • 1 cup canola oil
  • 1 tablespoon lemon juice
  • 2 – 3 teaspoons chipotle adobo sauce
  • 1 garlic clove
  • 1/2 teaspoon coarse salt

Instructions

To make the nachos:

  1. Preheat oven to 400˚F.
  2. In a baking dish: layer tortilla chips, pulled pork, pickled jalapeños, cheese shreds, and red onion, until dish is full. Tent with foil (do not completely seal). Bake for 10 – 15 minutes.
  3. Remove from oven and top with fresh cilantro, pico de gallo and chipotle aioli before serving.

To make the aioli:

  1. Combine all ingredients in a large cup for an immersion blender.
  2. Blend, starting at the bottom, working up until the ingredients are fully combined and are smooth.
  3. Refrigerate until ready to use.

Notes

If you don’t want to make your own aioli, whisk together the following:

  • 1 cup mayonnaise
  • 1 tablespoon chipotle adobo sauce
  • 1 minced garlic clove
  • 1 teaspoon lemon juice
  • Pinch of salt.

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