I like to make a big batch of pulled pork and freeze the leftover meat for these nachos, or BBQ pulled pork sandwiches. Don’t miss my other favorite Party Appetizers and finger foods, like Baked Chicken Wings and Chex Mix.
When we lived in Saint Louis I’d order Pulled Pork Nachos at every Cardinals game we went to (which was a lot!). This recipe is my copycat version, and we enjoy them on a quiet Sunday watching sports, or as an easy sheet-pan dinner.
How to make Pulled Pork Nachos:
On a large baking tray spread out ½ of the tortilla chips into an even layer. Top with half of the shredded cheese, BBQ pulled pork, beans, jalapeños and yellow peppers. Add barbecue sauce to a ziplock bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the top of the nachos. Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce. Bake at 400 degrees F for 5-6 minutes, until cheese is melted. Remove from oven and top with green onions, cilantro, salsa and sour cream. Serve immediately.
Use good quality, thick tortilla chips that can handle the weight of the toppings without getting soggy. Add salsa and sour cream to the nachos after cooking. Use freshly grated cheese, instead of packaged shredded cheese, as it melts and tastes better.
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