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    Home » Recipes » Dinner » The BEST Sheet Pan BBQ Pulled Pork Nachos

    August 14, 2020 · Updated August 30, 2022

    The BEST Sheet Pan BBQ Pulled Pork Nachos

    4.78 from 9 votes
    5 Comments

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for bbq pulled pork sheet pan nachos

    These baked BBQ pulled pork nachos are loaded with shredded pork, the best tangy cilantro lime coleslaw, two types of shredded cheese (no cheese sauce here!) and sliced jalapeños! Enjoy these loaded nachos for dinner, or as an appetizer or snack to share.

    A baking pan is covered in a layer of bbq pulled pork nachos. They are covered in cheese, coleslaw, BBQ sauce and jalapeño slices. There is a spatula and red-patterned towel to the left of the pan.

    These sheet pan 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. They're a great appetizer idea or quick dinner during the week!

    Ingredients for the best baked 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)
    • Homemade Pulled Pork
    • BBQ Sauce
    • Coleslaw (preferably cilantro lime coleslaw)
    • Jalapeños (fresh, spicy, perfect)
    The ingredients for bbq pulled pork sheet pan nachos are arranged in glass bowls on a white backdrop.

    The amount I love pulled pork sandwiches is only matched by my love for oven baked 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 and make the best pulled pork nachos with coleslaw.

    These loaded nachos are also super delicious made with crockpot shredded chicken!

    An extreme close-up of BBQ pulled pork nachos. They are covered in cheese, coleslaw, BBQ sauce and jalapeño slices.

    How to make oven baked nachos

    1. Start with tortilla chips. 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!
    2. Cheese, please. Cover the chips with a generous layer of shredded cheese. Using shredded cheese keeps the nachos from becoming soggy!
    3. Add the pulled pork. That’s already been mixed with BBQ sauce. We’re building flavors, here.
    4. More cheese! Add another generous layer of cheese. You’ll be glad you did.
    5. Bake the nachos. The nachos go into the oven at 350 for 15 minutes. So simple.
    6. Top it off. With lots of coleslaw, a drizzle of BBQ sauce, and fresh sliced jalapeños.
    Layer the chips, pork, and cheese.
    Bake until melted and bubbly.
    Top with coleslaw, BBQ sauce, and jalapeños.

    How to make nachos that aren't 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 white cheese queso.

    Shredded cheese is the secret ingredient in order to avoid the tortilla chips becoming a pile of mush. And baking the nachos helps crisp up the chips while simultaneously melting the cheese.

    A baking pan is covered in a layer of bbq pulled pork nachos. They are covered in cheese, coleslaw, BBQ sauce and jalapeño slices. There is a spatula and red-patterned towel to the left of the pan.

    Voila! Perfect BBQ Pulled Pork Nachos at home!

    Print Recipe
    4.78 from 9 votes

    The BEST Sheet Pan BBQ Pulled Pork Nachos

    These baked BBQ pulled pork nachos are loaded with shredded pork, the best tangy cilantro lime coleslaw, two types of shredded cheese (no cheese sauce here!) and sliced jalapeños! Enjoy these loaded nachos for dinner, or as an appetizer or snack to share.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Appetizer
    Cuisine: American
    Keyword: Appetizer, Cheese, Nachos, Pork
    Servings: 4 servings
    Calories: 548kcal
    Author: Amanda Gajdosik

    Ingredients

    • 8 ounces Pulled Pork
    • 6 tablespoon BBQ Sauce divided
    • 6 ounces Corn Tortilla Chips
    • 4 ounces Sharp Cheddar Cheese shredded
    • 4 ounces Monterrey Jack Cheese shredded
    • 2 cups Coleslaw
    • Sliced Jalapeños for serving

    Instructions

    • 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 tablespoon 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.

    Video

    Nutrition

    Calories: 548kcal | Carbohydrates: 38g | Protein: 30g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 969mg | Potassium: 406mg | Fiber: 3g | Sugar: 8g | Vitamin A: 536IU | Vitamin C: 13mg | Calcium: 512mg | Iron: 2mg

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    Comments

    1. Rebekkah Lenora says

      August 14, 2020 at 11:08 pm

      Interesting! In all of my thirty southern years, I don't know that I've ever heard of cheese on pulled pork BBQ.

      Reply
      • Amanda says

        August 14, 2020 at 11:39 pm

        That's definitely my Wisconsin coming through! But you can't have nachos without the cheese! I think it's a perfect blend of both classic southern pulled pork and cheesy nachos!

        Reply
    2. Aubrey D says

      January 07, 2022 at 3:05 am

      4 stars
      I made this for my fam tonight! We added pickles, queso, salsa, jalapeños and bbq sauce! I baked it for less time because I wanted more messy melty cheese. Probably about 7 minutes and I think that was still too long. I like the idea of no soggy chips but the hardened melted cheese after it dried wasn’t so great. Other than that, perfect for left over pulled pork!! It was still delicious and everyone loved it! I’m just going to go easy on the shredded cheese next time:) thank you for the idea!

      Reply

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