Pulled Pork Nacho Supreme is a perfect mix of tender, juicy pulled pork piled high on a bed of crispy tortilla chips, all topped with melty cheese, fresh salsa, creamy guacamole, and a little kick of jalapeños. This dish is a fun twist on classic nachos, packed with big flavors and lots of textures that keep every bite exciting.
I love making Pulled Pork Nacho Supreme when friends come over because it’s super easy to share and everyone can grab what they want from the platter. The smoky pulled pork adds such a nice depth that takes nachos to the next level, and I always find myself sneaking extra bites before serving. My tip is to drizzle some sour cream and a squeeze of lime on top right before eating—it really brings everything together.
Serving this around the table, with some cold drinks and good company, always feels like a little celebration. It’s great for game nights or casual weekends, and I’ve noticed no one ever leaves hungry. Whenever I make these nachos, they quickly become the favorite, and I can’t wait to make them again the next time I want something delicious and easy to share.
Key Ingredients & Substitutions
Pulled Pork: This is the star of the dish. Using tender, barbecue-flavored pulled pork gives great smoky, juicy taste. You can swap with shredded chicken or beef if you want a change or need a different protein.
Tortilla Chips: Go for sturdy, thick-cut chips that won’t get soggy quickly. If you prefer, baked chips can be a lighter choice, or use pita chips for a different crunch.
Cheddar Cheese: Sharp cheddar melts nicely and adds bold flavor. You can try Monterey Jack or a Mexican cheese blend for a milder, creamier texture.
Barbecue Sauce: This ties the flavors together with tangy sweetness. If you want less sweetness, try a smoky chipotle sauce or salsa rojo sprinkled on top.
Pickled Jalapeños: These lift the dish with heat and acidity. Fresh jalapeños work too, but pickling mellows the spice and adds vinegar brightness.
Sour Cream & Cilantro: The cool creaminess of sour cream balances the spice, and fresh cilantro adds a lovely herbal note. If you don’t like cilantro, chopped green onions or parsley make nice alternatives.
How Can I Keep the Nachos Crispy and Not Soggy?
Nachos often get soggy when wet toppings touch the chips too soon. Here’s how to keep them crispy and delicious:
- Layer toppings strategically: Chips first, then pulled pork and cheese, repeat the layers so chips are shielded.
- Bake until cheese melts—don’t overbake or chips soften.
- Add fresh toppings like sour cream, jalapeños, and cilantro after baking to keep chips dry.
- Serve immediately—nachos taste best hot and fresh!
- If you want to add salsa or guacamole, serve those on the side so guests can spoon as they like.
Following these tips will help keep your Pulled Pork Nacho Supreme crispy and tasty with every bite.
Equipment You’ll Need
- Large oven-safe platter or baking sheet – I prefer this for easy layering and baking all in one place.
- Oven mitts – safety first when handling hot dishes from the oven.
- Measuring cups and spoons – for accurate ingredient portions.
- Cheese grater – to shred your own cheese for the best melt and flavor.
- Serving spoons and tongs – for easy serving and sharing.
Flavor Variations & Add-Ins
- Use shredded chicken or beef instead of pork for a different twist.
- Add black beans or corn for extra color and fiber.
- Swap cheddar cheese for Monterey Jack, pepper jack, or Mexican blend for different flavors and heat levels.
- Top with sliced avocado or guacamole instead of sour cream for creaminess and freshness.
How to Make Pulled Pork Nacho Supreme
Ingredients You’ll Need:
- 1 large bag tortilla chips (about 10-12 ounces)
- 2 cups cooked pulled pork (preferably with barbecue sauce)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup barbecue sauce (extra, for drizzling)
- 1/2 cup sliced pickled jalapeños
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
How Much Time Will You Need?
This dish takes about 15 minutes total. You’ll spend around 5 minutes assembling the nachos, and 10-12 minutes baking until the cheese is melted and bubbly. It’s a quick and tasty treat ready in no time!
Step-by-Step Instructions:
1. Prepare the Oven and Base Layer:
Preheat your oven to 375°F (190°C). On a large oven-safe platter or baking sheet, spread out half of the tortilla chips evenly to create a solid base.
2. Add Pork and Cheese Toppings:
Evenly spread half of the pulled pork over the chips, then sprinkle half of the shredded cheddar cheese on top. Drizzle a little barbecue sauce over this layer for extra flavor.
3. Repeat Layers and Add Jalapeños:
Next, add the remaining tortilla chips on top, then the rest of the pulled pork and shredded cheese. Finally, scatter the sliced pickled jalapeños evenly across the top.
4. Bake and Add Final Touches:
Place the platter or baking sheet in the oven. Bake for 10-12 minutes, or until the cheese has melted and is bubbly. Remove from the oven, then drizzle more barbecue sauce over the nachos.
5. Garnish and Serve:
Dollop sour cream on top and sprinkle with fresh cilantro. Serve immediately with lime wedges on the side for a zesty squeeze. Enjoy your delicious Pulled Pork Nacho Supreme!
Can I Use Frozen Pulled Pork for This Recipe?
Yes! Just make sure to fully thaw the pulled pork in the refrigerator overnight before using it. Warm it up slightly to mix with the barbecue sauce for best results.
Can I Make Pulled Pork Nachos Ahead of Time?
You can prep and layer the nachos in advance, but wait to bake them until right before serving to keep the chips crispy and fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to help maintain crispness.
Can I Substitute the Cheese?
Absolutely! Monterey Jack, pepper jack, or a Mexican cheese blend are great alternatives that melt well and add different flavors.