Pulled Pork Nacho Supreme is a fun and delicious twist on classic nachos that’s perfect for sharing with friends or family. Crunchy tortilla chips piled high with tender, smoky pulled pork, gooey melted cheese, fresh salsa, creamy sour cream, and a little kick from jalapeños or your favorite hot sauce. The mix of textures and flavors makes every bite a little celebration.
I love making these when I want a meal that feels relaxed but still packed with taste. One of my favorite things about this dish is how easy it is to customize — you can add beans, avocado, or extra veggies to make it just how you like. I usually make the pulled pork the day before to let all those smoky flavors really soak in before assembling the nachos.
These nachos always bring people together around the table, whether it’s game night, a casual dinner, or a weekend hangout. I find that everyone loves digging into the big platter and sharing stories between bites. Plus, leftovers (if there are any!) taste just as good the next day, which makes you look forward to the meal even more.
Key Ingredients & Substitutions
Tortilla Chips: Use sturdy, thick chips to hold up under the toppings. If you prefer a lighter option, baked chips work well too but may be less crunchy once loaded.
Pulled Pork: Pulled pork with BBQ sauce gives great smoky flavor. You can swap for shredded chicken or beef if you want. Leftover rotisserie chicken is a handy shortcut.
Cheese: Sharp cheddar melts nicely and adds tang. Mixing in Monterey Jack makes the cheese extra gooey. Try mozzarella or a Mexican cheese blend if you like.
Pickled Jalapeños: These bring a good spicy, tangy kick. Substitute with fresh jalapeños for more heat, or omit if you prefer mild flavors.
Sour Cream & Cilantro: They add creaminess and fresh herby notes. Greek yogurt can substitute sour cream for a lighter option.
How Do You Layer and Bake Nachos Without Getting Soggy?
Layering and baking is key to crispy nachos with melted cheese and warm toppings. Follow these simple tips:
- Start with a single even layer of chips so they get crisp on all sides.
- Add the pulled pork evenly, avoiding piling too much in one spot to keep chips under from getting soggy.
- Distribute shredded cheese over the entire tray so it melts and helps everything stick together.
- Bake at 375°F for about 10 minutes until cheese is bubbly but chips don’t burn.
- Add fresh toppings like tomatoes, jalapeños, and sour cream after baking to keep them fresh and avoid moisture.
This method keeps your nachos crispy with all the flavors shining through. Patience and even layers are your friends here!
Equipment You’ll Need
- Large baking sheet or oven-safe platter – I like this because it gives plenty of space for an even layer of chips and toppings.
- Oven or broiler – helps melt the cheese quickly and evenly for crispy, cheesy nachos.
- Large spoon or tongs – makes it easy to spread the pulled pork and toppings without breaking the chips.
- Measuring cups and spoons – for precise layers and toppings, especially with the cheese and sauce.
- Serving plates or bowls – for all the toppings like cilantro, sour cream, and jalapeños so everyone can customize their plates.
Flavor Variations & Add-Ins
- Swap pulled pork for shredded chicken or beef brisket for a different smoky flavor.
- Mix in black beans or corn before baking for added texture and fiber.
- Use pepper jack or mozzarella instead of cheddar for a milder or more gooey cheese experience.
- Add sliced avocado or guacamole on top after baking for creaminess and fresh flavor.
How to Make Pulled Pork Nacho Supreme?
Ingredients You’ll Need:
Main Ingredients:
- 1 large bag of tortilla chips (about 10-12 oz)
- 2 cups cooked pulled pork (preferably BBQ-style)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional for extra cheesiness)
Toppings:
- 1 cup diced fresh tomatoes
- 1/2 cup sliced pickled jalapeños
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/3 cup barbecue sauce (your favorite brand or homemade)
- 1 lime, cut into wedges (for serving)
- Optional: diced green onions or sliced black olives for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep plus 10 minutes baking time, so you’ll have this delicious plate ready in around 20-25 minutes. It’s a quick and tasty dish perfect for sharing!
Step-by-Step Instructions:
1. Preheat and Prepare Chips:
Preheat your oven to 375°F (190°C). Spread the tortilla chips evenly on a large baking sheet or oven-safe platter to create a single layer.
2. Add Pulled Pork and Cheese:
Evenly spread the cooked pulled pork over the chips. Then, sprinkle shredded sharp cheddar and Monterey Jack cheese generously on top, making sure to cover as much as possible.
3. Bake to Melt Cheese:
Place the tray in the oven and bake for about 10 minutes, or until the cheese melts completely and gets bubbly.
4. Add Toppings and Serve:
Remove the nachos from the oven. Drizzle barbecue sauce over the top, then scatter diced tomatoes, pickled jalapeños, and chopped cilantro. Add dollops of sour cream across the nachos. Garnish with green onions or black olives if you like. Serve immediately with lime wedges on the side for an extra bright flavor pop.
Can I Use Frozen Pulled Pork for This Recipe?
Yes, you can! Just make sure to thaw the pulled pork completely in the fridge overnight or use the defrost setting on your microwave before adding it to the nachos.
How Should I Store Leftover Pulled Pork Nachos?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, spread the nachos on a baking sheet and warm in a 350°F oven for about 5-7 minutes to keep the chips crispy.
Can I Make This Recipe Ahead of Time?
You can prep the pulled pork and chop the toppings in advance, but it’s best to assemble and bake the nachos just before serving to keep the chips from getting soggy.
What Are Some Good Substitutions for Pickled Jalapeños?
If you want less heat, use sliced mild banana peppers or fresh bell peppers. For extra spice, try fresh jalapeños or a dash of hot sauce instead.
