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

BBQ Pulled Pork Nachos

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • 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



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
  • 23 teaspoons chipotle adobo sauce
  • 1 garlic clove
  • 1/2 teaspoon coarse salt


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.


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.