Two of my favorite things in life are great barbecue and football. That’s why I love tailgate party food so much. Tailgate parties give me an opportunity to indulge in some of my favorite foods while watching football! And my absolute favorite food? Nachos. If you told me I had to eat nachos every day for the rest of my life I would gladly do it. And you know what? After you see how we make these pulled pork nachos, you might want to eat nachos every day too.
What You Need to Make Pulled Pork Nachos
There are just a few items that you’ll need to make pulled pork nachos. The most obvious, of course, is the pulled pork. I love making pulled pork, but it’s hard for our family of three to go through a whole pulled pork shoulder in one meal. We save leftover pulled pork in zip locks and freeze it so that way we have some on hand if we have a meal that calls for it.
In addition to the pulled pork, you’ll need shredded cheese, olives, pickled jalapenos, sour cream, bbq sauce, pico de gallo, and tortilla chips. You could get wild here and add some other toppings, but I’ve found that for me, this is the perfect combo.
For these pulled pork nachos, I shredded small blocks of sharp cheddar, gouda, and gruyere. If you’re in a time crunch you can buy a bag of shredded cheese instead, but you’ll get better cheesy ooey gooey results if you shred the cheese yourself.
How to Make Pulled Pork Nachos
One of the big keys for me, when I’m making nachos, is to try and make sure every single chip has a little bit of nacho on it.
To do my best to make that happen, I employ a layering technique. Line a baking sheet with butcher paper. You’ll start your first layer with half a bag of tortilla chips, followed by a couple of hand fulls of shredded cheese and pulled pork. After the pulled pork add a quick drizzle of bbq sauce.
Now carefully add the rest of the bag of chips followed by more pulled pork, shredded cheese, olives, pickled jalapenos, and another drizzle of bbq sauce.
Set up your smoker to cook at 350 degrees using indirect heat, and place the baking sheet directly on the grill grate. Let the nachos cook for about 15 minutes – they’re ready to be pulled from the smoker when all of the cheese has melted.
Before we dig in, there are a few finishing touches I like to add to the pulled pork nachos. First, a few spoonfuls of pico de gallo. Follow the pico up with a few dollops of sour cream, and then dig in!
A tailgate party isn't complete without an epic nacho platter. These pulled pork nachos fit the bill, and will have your guests hovering over them until they're gone!
- 1 pound pulled pork
- 13 oz tortilla chips
- 16 oz shredded cheese
- 2.25 oz sliced olives
- 1/4 cup pickled jalapenos
- 1/2 cup pico de gallo
- 1/2 cup sour cream
- 1/4 cup bbq sauce
- Set up your smoker to cook at 350 degrees using indirect heat.
- Line a baking sheet with butcher paper.
- Add half of the tortilla chips in a layer on the baking sheet.
- Follow with half the cheese and half the pulled pork.
- Drizzle bbq sauce over the cheese and pulled pork, followed by the rest of the tortilla chips.
- Add the rest of the pulled pork, followed by the olives, and jalapenos.
- Sprinkle the rest of the cheese over everything, followed by another drizzle of the bbq sauce.
- Cook for 15-20 minutes in the smoker.
- Remove from the smoker when all of the cheese has melted and is bubbly.
- Add the pico de gallo, followed by sour cream, and then enjoy!
I use butcher paper to line the baking sheet, but you could use parchment paper instead.
For the BBQ sauce, I went with a local brand called Chivers. I get it at Albertsons and my family loves it.
You can use a bag of shredded cheese, but you get much better results if you take the time to shred your own cheese. Grab small blocks of cheddar, gouda, gruyere, and/or pepper jack to really make the flavors and cheesiness of the nachos pop.