Pulled Pork Nacho Cups are a fun and tasty twist on classic nachos, packed with tender, juicy pulled pork, melted cheese, and all your favorite toppings like jalapeños, sour cream, and fresh salsa. These little cups are crispy on the outside and loaded with that satisfying mix of flavors and textures you love in a nacho plate, but in a perfect handheld size.
I love making these for gatherings because everyone gets their own little cup to customize and munch on, which makes sharing super easy and mess-free. Plus, the pulled pork adds a smoky, hearty flavor that really takes these cups from good to great. I usually cook the pork low and slow to get it nice and tender, and then pile it high on each cup before topping with cheese and baking until bubbly and golden.
These nacho cups are great for game day, parties, or even just a fun weeknight dinner. I like serving them with a side of guacamole and some extra salsa for dipping. They’re always a hit with friends and family because they’re easy to eat, bursting with flavor, and just plain fun to make and share.
Key Ingredients & Substitutions
Pulled Pork: This is the star of the dish. Slow-cooked pork shoulder works best for tender, juicy meat. If you don’t have time, pre-cooked or store-bought BBQ pulled pork is a great shortcut.
Cheese: Cheddar gives a nice sharpness, but any good melting cheese like Monterey Jack or a Mexican blend works well. For a milder taste, mozzarella is a nice swap.
Tortilla Cups: Small flour tortillas work great, but if you want extra crunch, try crispy wonton wrappers. You can also use baked corn tortillas cut to size for a gluten-free option.
Toppings: Fresh diced tomatoes and green onions add color and freshness. For creaminess, sour cream is classic; Greek yogurt is a lighter substitute. Feel free to add jalapeños for heat or sliced black olives for a salty twist.
How Do You Make Perfect Crispy Tortilla Cups?
Getting the tortilla cups crispy but still sturdy is key. Here’s how I do it:
- Cut the tortillas into rounds slightly bigger than your mini muffin cups so they form a nice little bowl when pressed in.
- Lightly grease your muffin tin to prevent sticking and help the edges crisp up.
- Press the tortillas firmly into the muffin cups, shaping them without tearing.
- Fill with cheese and pork quickly so the tortilla doesn’t get soggy from the moisture too soon.
- Bake at 375°F (190°C) until the edges are golden and cheese is bubbly, about 10-12 minutes.
Let the cups cool slightly before removing them to keep them intact. These steps help you get crispy, tasty cups that hold all the delicious fillings without falling apart.
Equipment You’ll Need
- Mini muffin tin – I prefer this for perfectly shaped nacho cups that are easy to serve and eat.
- Cookie cutter or round cutter – helps cut the tortillas into even circles for a uniform look.
- Cooking spray or brush – ensures the tortilla cups stay crispy and don’t stick.
- Mixing bowls – for preparing the pulled pork and other toppings easily.
- Oven – the best way to get those tortilla cups toasted and cheese melted evenly.
Flavor Variations & Add-Ins
- Swap pulled pork for shredded chicken or ground beef for a different twist on flavors.
- Use pepper jack or mozzarella cheese for a milder or spicier flavor.
- Add black beans, corn, or jalapeños inside the cups for extra texture and heat.
- Top with chopped cilantro or avocado slices for fresh, green flavor enhancements.
How to Make Pulled Pork Nacho Cups
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked pulled pork (preferably with BBQ sauce)
- 2 cups shredded cheddar cheese (or a Mexican cheese blend)
- 12-15 small flour tortillas or wonton wrappers
Toppings:
- ½ cup diced tomatoes
- ¼ cup sliced green onions (scallions)
- ½ cup sour cream
- ¼ cup barbecue sauce (optional, for extra drizzle)
- Cooking spray or oil for greasing
- Optional toppings: jalapeño slices, black olives, chopped cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 10-12 minutes of baking time. In total, you can expect around 25-30 minutes from start to finish—perfect for a quick appetizer or snack.
Step-by-Step Instructions:
1. Prepare the Oven & Muffin Tin:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin using cooking spray or oil so the tortilla cups don’t stick and become crispy.
2. Cut and Shape Tortillas:
If using flour tortillas, cut them into 3-4 inch rounds to fit nicely inside the mini muffin cups. If you’re using wonton wrappers, you can use them as-is. Press each round or wrapper firmly into a muffin cup to form a little “cup” shape.
3. Layer the Ingredients:
Fill each tortilla cup about halfway with shredded cheese. Then, top with a generous spoonful of pulled pork. Sprinkle a bit more cheese on top to help bind everything together during baking.
4. Bake Until Crispy and Melty:
Place the muffin tin in the oven and bake for 10-12 minutes, or until the tortilla cups are golden and crispy and the cheese has melted and become bubbly.
5. Add Fresh Toppings and Serve:
Carefully remove the nacho cups from the muffin tin. Garnish each cup with a dollop of sour cream, diced tomatoes, and green onions. Drizzle with barbecue sauce if you like, and add any additional toppings such as jalapeños, black olives, or cilantro. Serve warm and enjoy!
Can I Use Frozen Pulled Pork for This Recipe?
Yes! Just be sure to thaw the pulled pork completely in the refrigerator overnight before using. Warm it up a bit before assembling the cups to avoid excess moisture making the tortilla soggy.
Can I Make Pulled Pork Nacho Cups Ahead of Time?
You can prepare them assembled in the muffin tin and refrigerate for a few hours before baking. Just add fresh toppings like sour cream and tomatoes after baking and before serving for the best texture.
What Can I Use Instead of Flour Tortillas?
Wonton wrappers are a great alternative and crisp up nicely. For a gluten-free version, use corn tortillas cut into smaller rounds and baked a bit longer to avoid sogginess.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to regain crispiness, then add fresh toppings before serving.
