BBQ Pulled Pork Nachos

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These BBQ Pulled Pork Nachos are a crowd-pleasing favorite, perfect for parties or quick weeknight dinners. Layered with tortilla chips, melty cheese, a savory pork and chili bean mixture, and topped with crunchy coleslaw and green onions, they deliver bold flavor in every bite. Whether baked in the oven or microwaved for individual servings, they’re easy, satisfying, and endlessly customizable.

Course Appetizer, Main Dish

Cuisine American, Barbecue, BBQ

Keyword cheese, nachos, pulled pork, tortilla chips

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 749kcal

Author Laura

Equipment

Ingredients

12 oz bag triangle-shaped corn tortilla chips
3 cups cheddar cheese shredded
16 oz can chili beans in medium sauce , undrained (I used Bush's)
18 oz pkg refrigerated seasoned shredded pork in original BBQ sauce (I used Curley's) or about 2 1/4 cups of leftover bbq shredded pork
1 lb creamy-style deli coleslaw drained or leftover creamy coleslaw, drained
2 green onions sliced (2 tablespoons)

Instructions

Oven Method (party style)

Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.
In medium bowl, mix together chili beans and pork. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.
Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.

Microwave Method (individual plates)

Divide chips between about 5 to 6 plates. Top each plate of chips with about 1/2 cup cheese.
In medium sauce pan, mix together chili beans and pork. Heat over medium heat until heated through.
Microwave each place of chips for about 30 second to 1 minute until cheese is melted.
Top each plate of nachos with about 1/2 cup of the meat/bean mixture followed with some of the coleslaw and green onions. Serve immediately.

Nutrition