Pulled Pork Nacho Supreme is a fun, hearty dish that brings together tender, smoky pulled pork piled high on crispy tortilla chips, all topped with gooey melted cheese, fresh salsa, and a dollop of creamy sour cream. It’s a perfect mix of crunchy, juicy, and cheesy that makes it hard to stop at just one bite.
I love making this for casual get-togethers or game nights because everyone always goes back for seconds. The best part is how easy it is to customize—add jalapeños for a bit of heat or extra guacamole for a creamy twist. I usually like to warm up the pork just right so it’s juicy and melts perfectly into the cheese, making every chip feel extra special.
Whenever I serve Pulled Pork Nacho Supreme, it turns into a fun, hands-on meal where everyone digs in and shares stories. It’s a guaranteed crowd-pleaser and a reminder that the best food is often the kind you enjoy with friends and a little bit of mess on your hands. I highly recommend pairing it with a cold drink and lots of laughter!
Key Ingredients & Substitutions
Tortilla Chips: Choose thick, sturdy chips to hold up under all the toppings without getting soggy fast. If you want a healthier option, baked chips work well too.
Pulled Pork: Slow-cooked pulled pork with barbecue sauce adds smoky flavor and tenderness. For a quicker option, use store-bought pulled pork or shredded rotisserie chicken with your favorite sauce.
Cheddar Cheese: Sharp cheddar gives a nice tang and melts beautifully. You can mix in some Monterey Jack or mozzarella for extra gooeyness and milder flavor.
Fresh Toppings: Red onion, tomatoes, jalapeños, and cilantro bring freshness and texture contrast. Feel free to swap jalapeños for milder green bell peppers if you prefer less heat.
Sour Cream: Adds creaminess and balances the spice. Greek yogurt works as a lighter alternative with a similar tang.
How Can I Make the Nachos Crispy and Prevent Sogginess?
The key is layering and baking properly:
- Use sturdy tortilla chips: Thin chips get soggy quickly.
- Don’t overload with wet ingredients: Add salsa or tomatoes after baking rather than before.
- Spread toppings evenly: This helps cheese melt well without making chips soggy.
- Bake at 375°F: This temperature melts cheese perfectly and slightly toasts chips for extra crunch.
- Serve immediately: Nachos taste best fresh from the oven when chips are still crisp.
Equipment You’ll Need
- Large baking sheet or oven-safe skillet – I like using a skillet because it heats evenly and looks nice when serving.
- Oven – for melting the cheese and crisping the chips just right.
- Cooking spoon or spatula – helps you spread toppings evenly and serve easily.
- Knife and cutting board – needed to chop tomatoes, jalapeños, and cilantro.
- Measuring cups and spoons – for portioning ingredients and toppings.
Flavor Variations & Add-Ins
- Protein swap: Use shredded rotisserie chicken instead of pork for a quick, lighter version.
- Cheese blend: Mix Monterey Jack or pepper jack with cheddar for extra flavor and spice.
- Veggie add-in: Add sliced bell peppers, corn, or black beans to make it more colorful and filling.
- Spice this up: Sprinkle some chili powder, cumin, or hot sauce before baking for added heat and flavor.
Pulled Pork Nacho Supreme
Ingredients You’ll Need:
- 6 cups tortilla chips (thick and sturdy)
- 2 cups cooked pulled pork (preferably with barbecue sauce)
- 2 cups shredded sharp cheddar cheese
- ½ cup diced red onion
- ½ cup diced fresh tomatoes
- 1-2 jalapeño peppers, thinly sliced (adjust to taste)
- ¼ cup barbecue sauce (optional, for drizzling)
- ¼ cup fresh cilantro, chopped
- 1 cup sour cream
How Much Time Will You Need?
This dish takes about 10-15 minutes to prepare and bake. Gathering and chopping the fresh ingredients will take around 5 minutes, and the baking time to melt the cheese is about 10-15 minutes. It’s a quick and easy dish that comes together fast!
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 375°F (190°C). Get a large baking sheet or oven-safe skillet ready by spreading out the tortilla chips evenly to make a great base for your nachos.
2. Add Pulled Pork and Cheese:
Spread the cooked pulled pork evenly on top of the chips, then sprinkle the shredded cheddar cheese all over the pork and chips. This will melt and bring everything together deliciously.
3. Add Fresh Toppings and Sauce:
Scatter diced red onion, fresh tomatoes, and sliced jalapeños on the cheese layer. Drizzle barbecue sauce on top if you like a bit more smoky flavor.
4. Bake and Finish:
Place your baking sheet or skillet in the oven. Bake for 10–15 minutes, or until the cheese is melted and bubbly. When it’s ready, take it out and sprinkle fresh cilantro over the top. Add dollops of sour cream for creaminess, then serve immediately while warm and crispy.
Can I Use Frozen Pulled Pork for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight or use the defrost setting on your microwave before adding it to the nachos. This helps keep the texture tender and prevents excess moisture.
Can I Make Pulled Pork Nachos Ahead of Time?
It’s best enjoyed fresh to keep the chips crispy. However, you can prepare the pulled pork and chop your toppings in advance. Assemble and bake the nachos right before serving for the best results.
How Should I Store Leftover Nachos?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through, but note the chips may lose some crunchiness.
What Are Some Great Toppings to Customize My Nachos?
Try adding black beans, corn, avocado or guacamole, extra cheese blends, or pickled jalapeños to boost the flavor and texture according to your taste preferences.