Pulled Pork Nacho Supreme is a hearty and fun dish that brings together tender, flavorful pulled pork piled high on crispy tortilla chips, all melted under gooey cheese with a colorful mix of fresh toppings like jalapeños, tomatoes, and sour cream. It’s the kind of snack or meal that’s perfect for sharing and always a crowd-pleaser.
I love making these nachos when friends come over because they’re so easy to customize and everyone gets to pick their favorite toppings. The pulled pork adds a smoky touch that makes the whole thing feel special and satisfying without any fuss. I usually have some extra barbecue sauce on hand for drizzling—it just amps up the flavor even more!
When I serve Pulled Pork Nacho Supreme, I like to pair it with a cold drink and a laid-back vibe. It’s great for game day, family movie nights, or just a cozy weekend treat. Honestly, there’s something magical about how all the crunchy, cheesy, creamy, and smoky flavors come together in every bite—it always brings smiles around the table.
Key Ingredients & Substitutions
Pulled Pork: This is the star of the dish, bringing smoky, tender flavor. You can use slow-cooked pork shoulder or pre-made pulled pork from the store. If you prefer, shredded chicken or beef can work well too.
Tortilla Chips: Choose sturdy, thick-cut chips to hold the toppings without getting soggy too fast. If you want a healthier option, baked chips or even pita chips can be a fun swap.
Cheese: Sharp cheddar and Monterey Jack melt beautifully and add a nice flavor balance. You can use all cheddar or a mix with mozzarella if you want it extra gooey.
Toppings: Fresh diced tomatoes, red onion, jalapeños, and cilantro add brightness and a bit of heat. If you’re not a fan of cilantro, parsley or green onions make a nice alternative.
Sour Cream & BBQ Sauce: Sour cream cools down the spice and adds creaminess. For a healthier option, try Greek yogurt. For BBQ sauce, pick a smoky, tangy one you enjoy—homemade or store-bought both work.
How Do I Layer Nachos to Keep Them Crispy and Flavorful?
Layering is key to perfect nachos so every chip stays crispy and gets a good share of toppings.
- Start with a base of chips spread out in a single layer, so they don’t clump together.
- Add a layer of pork and cheese evenly, making sure both reach most chips.
- Top with another layer of chips and repeat the pork and cheese to build depth.
- Baking melts the cheese and warms the pork, binding the layers gently.
- After baking, add fresh toppings like tomatoes, onions, jalapeños, and cilantro last to keep them crisp and bright.
- Finally, dollop sour cream and drizzle BBQ sauce right before serving to avoid sogginess.
Taking your time to layer ensures a nice mix of gooey, crunchy, and fresh in each bite. I find this method works great and keeps flavors balanced without soggy chips!
Equipment You’ll Need
- Large oven-safe skillet or baking sheet – I like it because it holds all the toppings evenly and goes straight into the oven.
- Spatula or large spoon – makes it easy to spread and layer ingredients smoothly.
- Sharp knife and chopping board – for diced tomatoes, onions, and cilantro, keeping everything fresh and manageable.
- Measuring cups – helps keep the cheese and toppings just right for perfect layering.
Flavor Variations & Add-Ins
- Switch pulled pork for shredded chicken or beef for a different flavor profile.
- Use pepper jack cheese instead of cheddar and Monterey Jack for a spicy kick.
- Top with sliced black olives, diced avocado, or a squeeze of lime to add freshness and zest.
- Mix in some smoky chipotle spice or cumin into the pulled pork for extra depth.
Pulled Pork Nacho Supreme
Ingredients You’ll Need:
- 4 cups cooked pulled pork (with barbecue sauce mixed in)
- 1 large bag (about 12 oz) tortilla chips
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced tomatoes (for pico de gallo or fresh topping)
- ½ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- ¼ cup sliced jalapeños (fresh or pickled), optional for heat
- ½ cup sour cream
- ¼ cup barbecue sauce (for drizzling)
- Optional: sliced black olives, diced avocado or guacamole, chopped green onions
How Much Time Will You Need?
Preparing and assembling these nachos takes about 15 minutes, plus 10-15 minutes baking time. So in about 30 minutes, you’ll have a warm, cheesy, flavorful plate of Pulled Pork Nacho Supreme ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Layer:
First, preheat your oven to 375°F (190°C). Spread half of the tortilla chips evenly over a large oven-safe skillet or baking sheet. Then, add half of the pulled pork on top of the chips, spreading it out evenly.
2. Add Cheese and Chips:
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the pulled pork. Next, add the remaining tortilla chips as a second layer. Spread the rest of the pulled pork over these chips, then top everything with the remaining shredded cheese.
3. Bake and Finish:
Place the skillet or baking sheet in the oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Carefully remove from the oven. Dollop sour cream evenly across the top, followed by the diced tomatoes, chopped red onion, sliced jalapeños, and chopped cilantro. Drizzle barbecue sauce for extra smoky sweetness and add any optional toppings if you like.
4. Serve and Enjoy:
Your Pulled Pork Nacho Supreme is ready to serve! Eat it warm for the best taste experience, savoring the mix of smoky pork, melty cheese, fresh toppings, and crunchy chips.
Can I Make Pulled Pork Nacho Supreme Ahead of Time?
Absolutely! You can prepare and layer the nachos up to step 6, then cover and refrigerate for a few hours. When ready, bake as directed and add fresh toppings right before serving to keep them crisp.
Can I Use Frozen Pulled Pork?
Yes, just make sure to thaw the pulled pork completely before assembling the nachos. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker thawing.
What Can I Substitute for Sour Cream?
If you want a lighter option, plain Greek yogurt works great as a creamy, tangy substitute. You can also skip it if you prefer, or use guacamole for extra flavor.
How Should I Store and Reheat Leftover Nachos?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the chips from getting too soggy. Add fresh toppings after reheating.