Pulled Pork Nachos

Pulled Pork Nachos

Pulled pork nachos are a crowd-pleaser! The tangy, acidic bite from the coleslaw and marinated onions packs a nice punch with the pulled pork. Make this for your next party appetizer, or as a Saturday night dinner.

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A couple of weeks ago, my friends were giving me a hard time about not knowing what food was considered good for game day. Honestly, from somebody who has watched about three sports games in their life, they are probably right about this one. My kind of sport game is more like Guy’s Grocery Games on Food Network!

In an effort to prove to them that I can be cool and know what sports fans like to eat, these pulled pork nachos were born. They are definitely a slightly elevated version of nachos compared to what you would find at your local stadium. Yet, they are nachos none the less!

full pan of pulled pork nachos

Crafting the Perfect Nacho

I may not know much about sports, but I do know a thing or two about crafting the perfect nacho. While it’s not an exact science, I’d argue that nachos do have to have some important features:

First and foremost, the cheese! You need a cheese that melts well, and you need to make sure you have enough cheese. You want all of your chips to have a bit of cheese on them, because let’s face it, that’s the best part!

It’s also a requirement to make two layers of your chips, cheese, and meat. Trust me, this is how you get an epic mountain of cheesy goodness. Make sure you plan for this and divide your ingredients up among the two layers.

This is a personal opinion, but for me, good nachos have a variety of textures. I love the crunchy chips, combined with the softer marinated slaw and onions. Along with different textures, comes the different taste profiles of the tangy slaw, sharp cheddar cheese, and salty chips.

pulled pork nachos

Healthier Options

If you’re going for a lower carb, or healthier option, skip the chips! While yes, nachos typically revolve around the chips (I know, I know), the flavors are still there without the chips. Just combine the pulled pork, cilantro lime slaw, marinated red onions, along with any toppings you want. I like to use some lime juice, Greek yogurt, and half of an avocado.

If you have any leftover veggies or pulled pork, this is also a great way to use those up!

nacho platter

Serving Pulled Pork Nachos

If you are using this recipe as an appetizer, plan on it serving 10-12 people. The pulled pork nachos can serve about 8 people as a main course.

If the nachos have been left out for a while and start getting soggy, you have a couple of options for reheating. You can pop them back in the oven at 425° F for about five minutes, or you can reheat them in an air fryer (same temperature and time as the oven). However, nachos are best served and eaten straight out of the oven!

close up of nachos

Pulled Pork Nachos

Pulled pork nachos are a crowd-pleaser! The tangy, acidic bite from the coleslaw and marinated onions packs a nice punch with the pulled pork. Make this for your next party appetizer, or as a Saturday night dinner.
Prep Time20 mins
Cook Time5 mins
Resting Time1 hr
Total Time1 hr 25 mins
Course: Appetizer, Main Course
Servings: 8

Ingredients

Cilantro Lime Slaw

  • 1/2 head red cabbage thinly sliced
  • 1/2 head napa cabbage thinly sliced
  • 1/2 cup cilantro roughly chopped
  • 1/4 cup lime juice freshly squeezed
  • 1 tsp salt

Marinated Red Onions

  • 3/4 cup apple cider vinegar
  • 1 tbsp sugar
  • 2 tsp salt
  • 2 small red onions thinly sliced

Nachos

  • 16 oz tortilla chips
  • 5 cups extra sharp cheddar cheese freshly grated
  • 4 cups pulled pork

Toppings

  • Greek yogurt or sour cream
  • cilantro
  • lime wedges

Instructions

Cilantro Lime Slaw

  • Add red cabbage, napa cabbage, and cilantro to a medium bowl. Toss with lime juice and salt. Top with a lid, and allow to sit for 1 hour in the refrigerator.

Marinated Red Onions

  • In a medium bowl, whisk apple cider vinegar, sugar, and salt until dissolved. Add in sliced onions, and tightly wrap with plastic wrap. Allow to sit for 2-3 hours at room temperature, until onions have softened and turned pink in color. Be sure to stir the onions every 30 minutes or so to make sure they evenly marinate.
  • Place in refrigerator for later use.

Nachos

  • Preheat the oven to 425° F.
  • Line a baking sheet with parchment paper. Lay half of the tortilla chips in an even layer. Sprinkle with 2 1/2 cups of extra sharp cheddar cheese and 2 cups of pulled pork.
  • Add the second layer of tortilla chips. Top with remaining extra sharp cheddar cheese and pulled pork. Bake for 5 minutes or until cheese is fully melted.
  • Once nachos are out of the oven, top with cilantro lime slaw, marinated red onions (drain onions before using), Greek yogurt or sour cream, cilantro, and lime wedges. Serve immediately!

Notes

If the nachos have been left out for a while and start getting soggy, you have a couple of options for reheating. You can pop them back in the oven at 425° F for about five minutes, or you can reheat them in an air fryer (same temperature and time). However, nachos are best served and eaten straight out of the oven!

Did you make this recipe?!

Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!

Yum


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