Loaded Nachos Pulled Pork (Printable)

Crispy chips with tender pulled pork, melted cheddar and Monterey Jack cheeses, topped with jalapeños and cilantro.

# What You Need:

→ Pulled Pork

01 - 2 cups cooked pulled pork
02 - 2 tablespoons barbecue sauce (optional)

→ Nachos Base

03 - 9 oz tortilla chips

→ Queso

04 - 1 tablespoon unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 1 cup whole milk
07 - 1¼ cups shredded cheddar cheese
08 - ½ cup shredded Monterey Jack cheese
09 - ¼ teaspoon garlic powder
10 - ¼ teaspoon smoked paprika
11 - Salt, to taste

→ Toppings

12 - ½ cup pickled jalapeño slices
13 - ½ cup sour cream
14 - ¼ cup chopped fresh cilantro
15 - ¼ cup diced red onion
16 - 1 medium tomato, diced
17 - 1 avocado, diced (optional)
18 - Lime wedges, for serving

# How-To Steps:

01 - Preheat the oven to 375°F (190°C).
02 - Combine pulled pork with barbecue sauce if using, then warm in a skillet over medium heat until hot.
03 - Melt butter in a saucepan over medium heat, whisk in flour and cook for 1 minute. Gradually add milk while whisking, cook until slightly thickened, about 2 to 3 minutes. Stir in cheddar, Monterey Jack cheese, garlic powder, smoked paprika, and salt until smooth and melted; remove from heat.
04 - Spread tortilla chips evenly on a large baking sheet or oven-safe platter, top with warm pulled pork, then drizzle half of the queso over the chips and pork.
05 - Bake in the preheated oven for 8 to 10 minutes until heated through and chip edges are crisp.
06 - Remove from oven, drizzle remaining queso over the nachos, then scatter jalapeños, diced red onion, tomato, avocado, and cilantro over the top.
07 - Top with sour cream and serve immediately with lime wedges.

# Expert Suggestions:

01 -
  • They're ready in less than an hour, and most of that time is just letting your oven do the work.
  • You can use store-bought pulled pork if you're in a pinch, so there's zero shame in taking shortcuts.
  • The homemade queso tastes nothing like the jarred stuff—creamy, tangy, and way more satisfying.
  • Everyone customizes their own plate, which means less work for you and happy guests.
02 -
  • The difference between good nachos and soggy regret is baking them right before you assemble the toppings—don't prep everything and then wait around.
  • Shredding your own cheese instead of using the pre-shredded kind makes your queso silky and lump-free, while bagged cheese can turn grainy and weird.
  • Warm pulled pork stays warm longer and distributes better than cold, so this really is worth the extra two minutes in the skillet.
03 -
  • Use a real wooden spoon to stir your queso—metal can react with the cheese and make it taste slightly off.
  • Scatter your toppings right before serving so the jalapeños stay crisp and the avocado doesn't turn gray.
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