Pulled Pork Nacho Cups are a fun and tasty twist on classic nachos, made with tender pulled pork, melted cheese, and all the toppings you love, all piled into little crunchy cups. They’re the perfect mix of savory meat, gooey cheese, and crisp chips, making each bite a little party in your mouth.
I love making these for get-togethers because they’re so easy to serve and everyone can grab their own little cup without the mess of a big plate. Plus, you can customize the toppings just how you like—whether that’s jalapeños for a kick, creamy sour cream, or fresh guacamole. Making the pulled pork ahead of time really saves me some stress on the day, so I can just bake up these cups when it’s time to eat.
They always bring out smiles at any gathering, and I’ve found that even picky eaters get hooked on them! If you want a simple, tasty appetizer or snack that feels a little special but isn’t a hassle, these nacho cups are my go-to. I usually serve them with a side of salsa and maybe some extra cheese on the side, just to make sure no one misses out on that cheesy goodness.
Key Ingredients & Substitutions
Tortilla Chips: Use sturdy, restaurant-style chips because they hold their shape when baked. Thin chips may break easily. If you want gluten-free, pick certified gluten-free chips.
Pulled Pork: Pre-cooked pulled pork tossed with barbecue sauce adds flavor and moisture. If you’re short on time, store-bought pulled pork or even rotisserie chicken works well instead.
Cheese: Cheddar melts nicely and adds sharpness. Mexican blend cheese is a good alternative for creamier, more complex flavor.
Barbecue Sauce: Choose your favorite brand or homemade sauce—mild or spicy to suit your taste. The sauce boosts the pork’s flavor and moistness.
Toppings: Fresh diced tomatoes, red onion, green onion, and cilantro bring color and freshness. You can swap sour cream for plain Greek yogurt for a lighter option.
How Do I Make Sure the Tortilla Cups Stay Crisp and Hold Their Shape?
Press the chips firmly into the muffin tin for a sturdy cup shape. Use mostly whole chips to form a good base and fill gaps with smaller pieces.
- Grease the muffin pan to prevent sticking.
- Bake the chip cups first (5-7 mins) until just crisp but not brown to avoid burning later with toppings.
- Don’t overfill—too much pulled pork or cheese can weigh cups down and make them soggy.
- Serve soon after baking to keep that nice crunch.
Equipment You’ll Need
- 12-cup muffin tin – I recommend this because it helps shape the tortilla chips into neat cups.
- Mixing bowls – for tossing pork with barbecue sauce and prepping toppings.
- Measuring cups and spoons – for precise ingredient portions.
- Spoon or small ladle – to carefully add fillings and toppings into the cups.
- Baking sheet (optional) – to place the muffin tin on for stability when baking.
Flavor Variations & Add-Ins
- Protein swap: Use shredded chicken or beef instead of pulled pork for a different flavor.
- Cheese options: Try Monterey Jack or pepper jack for a spicier kick.
- Extra toppings: Add sliced jalapeños, black beans, or corn for more texture and color.
- Spice it up: Mix hot sauce or cayenne pepper into the pulled pork for added heat.
Pulled Pork Nacho Cups
Ingredients You’ll Need:
- 3 cups tortilla chips (regular or restaurant-style)
- 1 ½ cups shredded cooked pulled pork (prepared with barbecue sauce)
- 1 ½ cups shredded cheddar cheese (or Mexican blend cheese)
- ½ cup barbecue sauce (additional for topping)
- ½ cup sour cream
- ½ cup diced tomatoes
- ¼ cup finely diced red onion
- 2 green onions, sliced
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. Preparing and shaping the tortilla chips takes around 5 minutes, baking the cups twice takes about 15 minutes, and topping them is quick and easy. It’s a great snack that comes together in no time!
Step-by-Step Instructions:
1. Prepare the Tortilla Cups:
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin. Take handfuls of tortilla chips and gently press them into the muffin cups to create small cups. Make sure to cover the bottom and sides well using whole or broken chips as needed.
Bake the chip cups for 5-7 minutes until they’re starting to crisp but not browned. This helps them keep their shape when filled.
2. Add the Pulled Pork and Cheese:
Carefully remove the tin from the oven. Spoon about 2 tablespoons of shredded pulled pork into each cup and drizzle a little barbecue sauce over the meat. Then sprinkle about 2 tablespoons of shredded cheese on top of each cup.
Put the muffin tin back in the oven for 8-10 minutes until the cheese melts and gets bubbly.
3. Add Fresh Toppings and Serve:
Let the nacho cups cool just a bit so they hold together better. Then, top each with a dollop of sour cream, diced tomatoes, red onion, sliced green onions, and a sprinkle of fresh cilantro. Serve immediately for a delicious handheld snack!
Can I Use Store-Bought Pulled Pork?
Absolutely! Store-bought pulled pork works great—just warm it up and toss with your favorite barbecue sauce before filling the cups.
How Do I Keep the Tortilla Cups Crispy?
Be sure to bake the chip cups initially until just crisp but not browned. Avoid overfilling them, and serve soon after baking to maintain crunch.
Can I Make These Ahead of Time?
You can prepare the pulled pork and toppings ahead, but assemble and bake the nacho cups just before serving to keep the chips crisp.
What Are Good Substitutions for Cheese?
Monterey Jack or pepper jack are tasty alternatives to cheddar and melt beautifully for a gooey finish.