BBQ Pulled Pork Nachos
These BBQ pulled pork nachos are piled high with gooey cheese sauce, savory pork, spicy jalapenos, and fresh toppings! Perfect for digging into when you’re craving comfort food and don’t care how many calories you’re consuming.
Ingredients
- 6 ounces tortilla chips
Guacamole
- 1 medium avocado mashed
- ½ medium jalapeno diced
- ½ medium roma tomato diced
- ⅛ medium red onion diced
- ¼ medium lime juiced
- 1 pinch sea salt
Pico de Gallo
- 1 medium roma tomato diced
- 1 medium jalapeno diced
- ¼ medium red onion diced
- ½ medium lime juiced
- 1 pinch sea salt
BBQ Pork
- ½ pound pulled pork
- ¾ cup barbecue sauce
Nacho Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup milk
- 4 ounces sharp cheddar cheese shredded
- 4 ounces Monterey Jack cheese shredded
- 1 pinch salt
Other Toppings
- 1 medium jalapeno sliced
- 2 tablespoons cilantro chopped
Instructions
- First, make the guacamole and pico de gallo, and set aside.Guacamole - In one bowl, combine the avocado, jalapeno, tomato, onion, lime juice, and salt and mix well to combine.Pico de gallo - In a separate bowl, combine the tomato, jalapeno, onion, lime juice, and salt and mix well to combine.
- Next, make the BBQ pork. In a large frying pan over medium-low heat, cook the pork until it's warmed through, about 5 minutes or so, stirring occasionally. Then, stir in the barbecue sauce until fully incorporated.Keep warm over low heat while you make the nacho cheese sauce.
- Now, make the cheese sauce. In a small saucepan over low heat, melt the butter. Once it’s fully melted, sprinkle in the flour and stir in a figure-8 motion to cook the roux. Cook for about 3 to 4 minutes, until the roux has puffed up and turned golden, stirring constantly.Now, add the milk a little at a time, still stirring constantly. Make sure to fully incorporate each addition of milk and let it come up to temperature before adding more - it should be lightly steaming.Once all the milk has been incorporated, add the shredded cheese in batches, stirring constantly, until fully melted. Add a pinch of salt to taste, and optionally adjust the consistency of the cheese sauce if it’s too thick by adding a few more tablespoons of milk at a time.
- Finally, assemble the nachos. Start by adding half the tortilla chips to a large platter in a single layer, slightly overlapping the chips. Drizzle about half of the cheese sauce over the chips, then top with about half of the pico de gallo.Then, add the rest of the chips to make a second layer, and drizzle with the remaining cheese sauce. Top with the rest of the pico, the jalapeno slices, and the BBQ pulled pork. Dollop the guacamole on top and garnish with fresh cilantro. Serve immediately.
Notes
Pulled pork: Batch prep pulled pork with our easy slow cooker recipe and store ready-to-go portions in your freezer, so it’s always on hand for pulled pork recipes.
Cheese: Always buy block cheese and shred it fresh for melting. This yields the smoothest, creamiest texture.
Prep tips: Make the cold toppings, like pico and guac, first. They can sit off to the side while you warm up the pork and make the nacho cheese sauce, so everything is at the right temperature when it’s time to assemble the nachos.
Serving suggestions: BBQ pork nachos make a great game day snack and really hit the spot when you're craving comfort food! We also like to enjoy nachos for dinner sometimes, with leftovers for the next day.
Storing and reheating: These nachos are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350 degrees F in the oven (10-12 mins) or air fryer (7-10 mins) until warm. We recommend topping them with a fresh batch of guacamole and extra cilantro before serving!
Nutrition
Serving: 1serving | Calories: 784kcal | Carbohydrates: 65g | Protein: 35g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1180mg | Potassium: 918mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1254IU | Vitamin C: 24mg | Calcium: 554mg | Iron: 3mg
