These BBQ Pulled Pork Nachos are a great one pan meal! Loaded with melty cheesy, pulled pork, and a tangy coleslaw they are the perfect main course (or snack to share).
These nachos have it all! They’re crunchy, cheesy, smoky, spicy, sweet, and tangy. They’re the perfect cross between classic nachos and a bbq pulled pork sandwich and I gotta say – it’s a match made in heaven.
Ingredients for the best nachos
- Tortilla Chips (I like the white, but yellow or blue would work too!)
- Sharp Cheddar and Monterrey Jack Cheeses (shred it by hand, plz)
- Pulled Pork (find the best recipe right here)
- BBQ Sauce (is there any other kind than Sweet Baby Ray’s?)
- Coleslaw (preferably of the Cilantro Lime variety)
- Jalapeños (fresh, spicy, perfect)
The amount I love pulled pork sandwiches is only matched by my love for homemade nachos. Both of them have all the things. There’s flavor and contrast and texture. It really seemed like a no-brainer to combine the two. Sure, Seth was a little hesitant when I said I wanted to put coleslaw on nachos. But, it’s not unlike putting shredded lettuce on traditional nachos when they come out of the oven. One bite was all it took for him to declare these as “the best nachos I’ve ever made.”
How to make nachos at home
- Chip off the old block. Spread an even layer of tortilla chips on a baking tray lined with foil and coated with baking spray. This prevents sticking and makes cleanup a breeze!
- Cheese, please. Cover the chips with a generous layer of cheese.
- Add the pulled pork. That’s already been mixed with BBQ sauce. We’re building flavors, here.
- More cheese! Add another generous layer of cheese. You’ll be glad you did.
- Bake ‘em. The nachos go into the oven at 350 for 15 minutes. So simple. Sure, lots of nacho recipes call for cheese sauce, and there’s certainly a time or place for that, but not here. Baking the nachos and using shredded cheese prevents the nachos from getting soggy. Amen.
- Top it off. With lots of coleslaw, a drizzle of BBQ sauce, and fresh sliced jalapeños.
How to keep nachos from getting soggy
Tortilla chips are not infallible. They’re golden, crispy, and delicious. But! They’re also susceptible to becoming soggy when layered with all those wonderful nacho toppings. So how can we avoid soggy nachos? The biggest trick I’ve found is to use shredded cheese instead of queso. While I absolutely adore a big bowl of queso (omg the mouth-watering happening just from writing that sentence), it is just too liquid-y for this nacho recipe. Especially when you factor in all the other ingredients that will introduce moisture to the dish – the pork, the BBQ sauce, the coleslaw. Shredded cheese is the secret ingredient in order to avoid the corn chips becoming a pile of disgusting mush. And baking the dish helps crisp up the chips while simultaneously melting the cheese.
Voila! Perfect BBQ Pulled Pork Nachos at home!
BBQ Pulled Pork Nachos Recipe
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and lightly coat with baking spray, set aside.
- Mix together the pulled pork and 3 TBSP of BBQ sauce, set aside.
- Spread the tortilla chips in a single layer on the prepared baking sheet. Cover with half of the cheddar and Monterrey Jack cheeses. Top the cheese with an even layer of pork and finally cover all the nachos with the remaining cheese.
- Bake nachos in preheated oven for 12 – 15 minutes, or until cheese is fully melted and bubbly. Remove from oven.
- Top hot nachos with coleslaw, jalapeños, and drizzle with remaining BBQ sauce. Serve immediately.