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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.
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
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!
How to make oven baked nachos
This is just a brief overview, find detailed instructions in the recipe card below!
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.
Voila! Perfect BBQ Pulled Pork Nachos at home!
Watch the recipe video!
The BEST Sheet Pan BBQ Pulled Pork Nachos
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
Aubrey D says
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!
Rebekkah Lenora says
Interesting! In all of my thirty southern years, I don't know that I've ever heard of cheese on pulled pork BBQ.
Amanda says
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!