Leftover BBQ Pulled Pork Nachos

5 from 1 vote

These leftover BBQ pulled pork nachos are an easy, dinner-worthy way to reinvent leftovers. Built with crispy chips, melty shredded cheese, and warm pulled pork, they come together fast and work for weeknights or casual gatherings.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish Recipes

Cuisine: Mexican

Keyword: bbq pork nachos, leftover bbq pulled pork nachos, pulled pork nachos

Servings: servings

Calories: 819kcal

Author: Deanne Frieders

Ingredients

12–15 ounces corn tortilla chips2–3 cups leftover BBQ pulled pork, warmed2 cups shredded cheese (cheddar, Colby jack, or Monterey jack)¼–½ cup barbecue sauce, optional

12-15 ounces corn tortilla chips
2-3 cups leftover pulled pork warmed slightly
2 cups shredded cheese cheddar, Colby jack, or Monterey jack also work
¼ cup barbecue sauce plus more for serving

Optional Toppings

Quick pickled red onions
Fresh or pickled jalapeños
Sliced avocado
Canned black beans drained and rinsed
Green onions
Fresh cilantro
Ranch dressing
Sour cream

Instructions

Preheat oven to 375°F.
If the pulled pork is cold, warm it slightly so it heats evenly on the nachos.
Spread half of the tortilla chips on a large sheet pan.
Sprinkle with half of the cheese, then evenly distribute half of the pulled pork.
Repeat with remaining chips, cheese, and pulled pork.
Bake for 10–12 minutes, or until the cheese is melted and the chips are hot.
Remove from oven and drizzle with barbecue sauce.
Add toppings and serve immediately.

Notes

Nachos are best served immediately.

Add barbecue sauce after baking to prevent soggy chips.

This recipe works with pulled pork made in the Instant Pot, slow cooker, air fryer, or smoker.

Air Fryer Instructions (Small Batch)

Layer chips, cheese, and pulled pork in the air fryer basket or pan insert.
Air fry at 375°F for 5–7 minutes, until cheese is melted.
Watch closely — air fryers vary.

Nutrition