These Pulled Pork Nachos are one of our favorite meals to make with leftovers from my Pulled Pork Sandwiches in the crockpot.
There is a lovely restaurant we like to visit when we visit my parents in Ohio and I love their Pulled Pork Nachos, but we are only able to get them every so often. So I figured I would make them myself and let me tell you, I love this recipe even more! It’s so easy to throw together with leftovers. And if you are making the whole thing just for the nachos it’s really easy as well.
I definitely recommend using my homemade BBQ Sauce for this recipe because it’s easy and so yummy. But we also love the Frank’s BBQ Sauce to top them with.
Ingredients
- 1 bag your favorite tortilla chips
- 12 oz block of sharp cheddar cheese
- 1-2 cups of pulled pork depending on how meaty you like your nachos
- pickled and fresh jalapeños sliced into rings- add to your liking
- 1/4 cup finely chopped red onion
- * 1-2 stalks chopped green onion
- *1/2-1 avocado chopped
- *1/2 cup cherry/grape tomatoes cut in 1/2 or 1/4 depending on your preference
- *1/4 cup sour cream
- *juice of 1 lime, about 1-2 tablespoons
- *1/2 cup cilantro rinsed and chopped
- *1/3 cup BBQ sauce for topping
* add after removing from the oven
Directions
- Preheat your oven to 375°
- Spread your tortilla chips on a baking sheet lined with aluminum foil, then top with cheese, pulled pork, jalapeños and red onion. Bake for 8-10 minutes.
- While those bake, add your lime juice to the sour cream and tiny whisk until combined. This just makes spreading the sour cream easier. We also put it into a squeeze bottle to make it even easier and you can store the extra for a couple days.
- Remove your nachos from the oven when finished and top wit the rest of your ingredients, enjoy!
Note: If you have read any of my other recipes I’m sure you know I’m not a fan of measuring my ingredients. It is different for everyone so add what you like and if it seems like too much/not enough for you, just adjust to fit your taste.